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
Instructions
- Beat the softened butter with the granulated sugar and brown sugar until smooth and fluffy.
- Add the eggs and vanilla extract and continue beating until fully incorporated.
- In a separate bowl, combine the flour, baking soda and salt.
- Gradually add the flour mixture to the wet mixture and mix until combined.
- Fold in the chocolate chunks and chopped freeze dried strawberries.
- Cover the dough and transfer to the refrigerator for 1 hour.
- Preheat the oven to 375°F (190°C) and line several baking sheets with parchment paper.
- 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.
- 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.