Strawberry Chocolate Chip Cookies

Key ingredients and substitutions

This strawberry chocolate chip cookies recipe calls for simple ingredients and can be easily customized.

• Unsalted butter: Start with softened butter. To quickly soften your butter, microwave it at 50% power in 15 second intervals.
• Brown and granulated sugar: A combination of brown sugar and granulated sugar gives these cookies the perfect texture — crispy on the outside with an ultra chewy interior.
• Eggs: Two large eggs contribute richness and help bind the cookie dough together.
• All purpose flour: For best results, measure your flour with a kitchen scale. If using cups, use the spoon and level method.
• Baking soda: Baking soda helps the cookies spread and contributes to their texture. Don’t switch it out for baking powder!
• Dark chocolate: I love pairing sweet strawberries with the slight bitterness of dark chocolate. But you can substitute milk chocolate or semi-sweet chocolate if desired.
• Freeze dried strawberries: Freeze dried strawberries are crunchy when eaten straight out of the package, but they rehydrate slightly when baked in cookies. This makes for juicy, chewy morsels of sweet strawberry! Other freeze dried fruits can be used as a substitute.

Sourcing freeze dried strawberries: If you’re in the States, I’ve had luck finding freeze dried fruits at both Trader Joe’s and Target, but they’re also readily available online.

Step by step instructions

Step 1: To make these strawberry chocolate chip cookies, start by creaming the softened butter with the granulated and brown sugar.

Step 2: Add the remaining wet ingredients, eggs and vanilla.

Step 3: Whisk together the dry ingredients (flour, baking soda and salt) in a separate bowl. Add to the wet mixture and mix until combined.

Step 4: Fold in the chopped dark chocolate and freeze dried strawberries. Cover the dough and refrigerate for one hour.

Step 5: Portion the cookies into balls and bake. There’s no need to flatten them — they’ll spread out as they cook. Let the strawberry chocolate chip cookies cool for 10 minutes on the baking sheet and then remove to a wire rack to cool completely.

Storage and freezing

These strawberry chocolate chip cookies can be stored in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.

The cookies also freeze extremely well. Once the cookies have cooled completely, transfer to an airtight container or sealable plastic bag. Store in the freezer for up to three months.

Troubleshooting

Having trouble with your strawberry chocolate chip cookies? Here are a few common problems and solutions:

• The cookies didn’t spread. The most common reason for cookies that don’t spread is over-measuring the flour. This is more likely to happen if you’re using measuring cups instead of a kitchen scale. Make sure you’re spooning the dough into your measuring cups as opposed to dipping the cups straight into the flour container. The dipping method usually results in more compact, packed flour which can be much more than the amount intended.
• The cookies came out flat. Ensure that your dough is properly chilled before baking. If your dough is too warm, the butter can melt too quickly in the oven, causing the cookies to spread too much.
• The cookies are too hard and crunchy. This often happens due to overbaking. You want to take the cookies out of the oven a few minutes before they look finished. The top will look a bit underdone, but don’t worry — they’ll finish cooking when resting on the hot pan out of the oven.

Loving this strawberry chocolate chip cookies recipe? Here’s more cookie inspiration:

Lemon Blueberry Cookies

Peanut Butter Miso Cookies

Spiced Brown Butter Snickerdoodles

Strawberry Chocolate Chip Cookies Recipe

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• Author: Brit Kapustina
• Total Time: 1 hour 25 minutes
• Yield: 24
• Prep Time: 15 minutes
• Chill Time: 1 hour
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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Ingredients

• 1 cup (230 grams) unsalted butter, softened
• ¾ cup (150 grams) brown sugar
• ½ cup (100 grams) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¼ cup (280 grams) all purpose flour, spooned and leveled*
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 7 ounces (200 grams) dark chocolate, roughly chopped
• 1.2 ounces (34 grams) freeze dried strawberries, roughly chopped

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Instructions

1. Beat the softened butter with the granulated sugar and brown sugar until smooth and fluffy.
2. Add the eggs and vanilla extract and continue beating until fully incorporated.
3. In a separate bowl, combine the flour, baking soda and salt.
4. Gradually add the flour mixture to the wet mixture and mix until combined.
5. Fold in the chocolate chunks and chopped freeze dried strawberries.
6. Cover the dough and transfer to the refrigerator for 1 hour.
7. Preheat the oven to 375°F (190°C) and line several baking sheets with parchment paper.
8. Using a cookie scoop or spoon, portion the dough out into balls (approximately two tablespoons of dough each) and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
9. Bake for 10-11 minutes or until golden brown around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.

Notes

Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the look and taste of your cookies. To get a more accurate measurement, use a spoon to scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storage: These cookies will keep in an airtight container at room temperature for up to one week.