Easy & Delicious Strawberry Chocolate Cookies
If you’re looking for a fun and festive treat, these Easy & Delicious Strawberry Chocolate Cookies are the perfect pick. With their rich chocolate flavor and pops of strawberry pink color, they’re a fantastic way to add some charm to a wintry night at home or a special Valentine’s Day celebration.
Servings: cookies
Equipment
- 1 Electric mixer
- 1 Cookie sheet
- 1 sheet parchment paper
Ingredients
- 2 cups all-purpose flour measured with the spoon and level method
- 1/2 cup cocoa powder measured with the spoon and level method
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup unsalted butter room temperature
- 2 teaspoons pure vanilla extract
- 1 large egg room temperature
- 1 large yolk room temperature
- 1 1/2 cup dried-freeze strawberries roughly chopped. Divided into 1 cup and 1/2 cup
- 1 cup semi-sweet chocolate chips
- 1/8 cup flaky sea salt for sprinkling on top
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.2 cups (250 g) all-purpose flour, 1/2 cup (43 g) cocoa powder, 1 teaspoon baking soda, 1 teaspoon (1 teaspoon) sea salt
- In a large bowl, beat the butter and sugars together for about 1 ½ minutes, until light and fluffy. Add the vanilla extract, egg, and egg yolk, and mix until just combined.1 cup (220 g) packed brown sugar, 1/2 cup (100 g) granulated sugar, 1 cup (227 g) unsalted butter, 2 teaspoons pure vanilla extract, 1 large egg, 1 large yolk
- Gradually mix in the dry ingredients, being careful not to over-mix. Fold in the chocolate chips and 1 cup of freeze-dried strawberries.1 1/2 cup (216 g) dried-freeze strawberries, 1 cup (180 g) semi-sweet chocolate chips
- Scrape down the sides of the bowl, cover the dough, and refrigerate for 30-60 minutes.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough using a 3-tablespoon cookie scoop and place it on the prepared cookie sheet, leaving about 2 ½ inches between each cookie.
- Bake for 11 minutes, or until the cookies have crisp edges but are slightly underbaked in the center.Remove from the oven and gently press the remaining ½ cup of freeze-dried strawberries onto the tops of the cookies. Sprinkle with flaky sea salt.1/8 cup (36.5 g) flaky sea salt
- Transfer the cookies to a wire rack and let them cool completely before serving.
Notes
Add-ons and Substitutions:
Add-Ons:
- White chocolate chips: Swap or mix them with the semi-sweet chocolate for a creamier, sweeter touch.
- Chopped nuts: Add pecans, almonds, or hazelnuts for a bit of crunch and extra flavor.
Substitutions:
- Freeze-dried strawberries: Substitute with other freeze-dried fruit such as raspberries or cherries for a new fruity flavor.
- Semi-sweet chocolate chips: Dark chocolate chunks or milk chocolate chips work just as well, mix & match what sounds fun to you
- Brown sugar: You can use light brown sugar or dark brown sugar. If you’re out of both, use coconut sugar for a similar chewy texture and a hint of caramel.
Expert Tips to Help You Get the Best Results:
- Measure your ingredients accurately: Use a kitchen scale or the spoon-and-level method in a measuring cup for flour and cocoa powder to avoid dense cookies.
- Bring ingredients to room temperature: Room-temperature wet ingredients like butter, eggs, and yolks mix more evenly, creating a smoother dough.
- Don’t skip chilling the dough: Refrigerating the dough helps the cookies keep their shape during baking and enhances the flavors.
- Mix gently: Over-mixing, especially in a stand mixer, can make the cookies tough. Stop mixing as soon as the dry ingredients are incorporated.
- Use good-quality chocolate and strawberries: Premium chocolate chips and freeze-dried strawberries will make a noticeable difference in flavor.
- Sprinkle salt right after baking: Add the flaky sea salt while the cookies are warm so it sticks to the tops.
- Cool completely on a cooling rack: This prevents the bottoms from getting soggy and lets the cookies firm up properly.
