Chocolate and strawberries are a classic and delicious pair, but they’re even more delicious when paired with a cookie! These cookies are crispy on the outside, chewy on the inside, and contain a hint of strawberry and chocolate with every bite. If you have ever had strawberry special-k cereal, these cookies will definitely remind you of that (of course, better because it’s cookies and chocolate!) This recipe yields 18 medium-sized cookies. Learn how to make them below!
Yield: 18 medium-sized cookies
Preparation: 20 min.
Bake time: 8-10 min.
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/4 tsp. baking powder
1 c. freeze-dried strawberries*
1 4-oz chocolate baking bar, chopped (optional: +more for topping)
1/2 c. salted butter, softened**
1/3 c. granulated sugar
1/3 c. light brown sugar
1/3 c. dark brown sugar
1 egg + 1 egg yolk, room temperature
1 tsp. vanilla extract
Preheat oven to 350F and line a baking sheet with parchment paper
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, strawberries, and chocolate chunks. Set aside
In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter with the granulated sugar and both brown sugars until light and fluffy, approximately 3 minutes
Scrape down the sides of the bowl and add in the egg until fully-combined. Then, add in the egg yolk and vanilla extract until fully combined
Scrape down the sides of the bowl again, then add in the flour mixture. Mix together until just combined (Do NOT over-mix!)
Use a medium-sized cookie scoop to dish out the cookies. Place cookies 3 inches apart on your parchment-lined baking sheet. (Optional: top each cookie with extra chocolate chunks). Bake for 8-10 minutes, letting the cookies rest on the baking sheet for 5 minutes after baking before transferring off. Repeat until all the dough is used up and enjoy!
*Freeze-dried strawberries can be expensive! I found them to be the cheapest at target. If you are up to it – you can create your own dried strawberries and use them in this recipe as well!
**If using unsalted butter, add in 1/4 tsp. salt to the flour mixture
***If you do not have dark brown sugar, light brown sugar is a perfectly acceptable substitute. The flavor of the cookie may slightly change, but overall the result will still be delicious!
Cookies are best enjoyed on the day they are baked, but will keep at room temperature in an airtight container
If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights