Description
Sweet strawberry chocolate cookies melt hearts with rich cocoa and fruity charm. Crumbly, indulgent bites offer pure bliss for dessert lovers seeking delightful homemade treats you’ll savor with every delectable crunch.
Ingredients
Scale
Main Ingredients:
- 1.75 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup fresh strawberries, chopped (or freeze-dried for firmer texture)
- 1 cup semisweet chocolate chips
Sugars:
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
Binding and Seasoning Ingredients:
- 2 large eggs
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Optional Add-in:
- 0.5 cup chopped nuts (e.g., walnuts or pecans)
Instructions
- Prepare the oven environment by heating to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie performance.
- Craft the dry foundation by whisking flour, baking soda, and salt together in a medium bowl, creating a uniform mixture that will support the cookie structure.
- Transform butter and sugars into a creamy canvas using a mixer, blending softened butter, granulated sugar, and brown sugar until the texture becomes light and airy.
- Introduce eggs one at a time, incorporating them thoroughly with vanilla extract to create a smooth, rich base that will bind the cookie ingredients.
- Merge the dry and wet components gradually, stirring with precision to avoid overmixing and maintain the delicate cookie texture.
- Delicately integrate chopped strawberries and chocolate chips, gently folding them into the dough to ensure even distribution without compromising the mixture’s integrity.
- Portion the dough onto the prepared baking sheet using a cookie scoop, strategically placing dollops approximately 2 inches apart to allow proper spreading during baking.
- Bake for 10-12 minutes, watching for golden-brown edges and set centers, understanding that the cookies will continue to firm up during the cooling process.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack, enabling them to cool completely and develop their final texture.
Notes
- Ensure strawberries are completely dry before adding to prevent excess moisture that could make cookies soggy.
- Chop freeze-dried strawberries finely to distribute flavor evenly throughout the cookie dough.
- For gluten-free option, swap all-purpose flour with a blend of almond and coconut flour to maintain soft texture.
- Chill dough for 30 minutes before baking to prevent excessive spreading and create thicker, more structured cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg