Strawberry Chocolate Cookies

Why should we always combine summer fruit and chocolate as a cake? These Strawberry Chocolate Cookies have the goodness of a decadent chocolate chip cookie and the flavour of delicious strawberries!

About These Strawberry Chocolate Cookies

• These Strawberry Chocolate Cookies use my Salted Caramel Chocolate Cookies recipe, which is the base for a delicious, soft, and chewy chocolate chip cookie.
• I use Mini Chocolate Chips, which are easier to work with and incorporate into the cookie dough better.
• The other ingredient I use in these cookies is Freeze-Dried Strawberries. This ingredient adds strawberry flavour and aroma to baked goods when fresh strawberries are not an option. We do not use fresh strawberries in the cookies because the juice in the berries will make the cookies soggy.

• Freeze-dried strawberries come in powder, small bits, and slices. I added small bits to the cookie dough and sliced one on top of the cookie.
• The other ingredients are what we usually use in a cookie recipe: Brown Butter, Granulated and Brown Sugar, Eggs, Vanilla and Strawberry Extract, All-purpose Flour, Baking Soda, Salt, Cinnamon, and Mini Chocolate Chips.
• As you can see, all the ingredients are ordinary except cinnamon. I add this spice to my cookies to give them a warm, deep flavour. Using half a teaspoon of Strawberry Extract is optional, but enhances the flavour.

How To Make These Cookies

• Place the butter in a light-coloured saucepan and put it over medium heat. Butter starts to melt and foam up, and as it cooks, its water content evaporates, and the fat content solidifies and turns into brown specks at the bottom of the pan. Once the butter releases a nutty aroma and the bottom of the pan is covered with golden brown specks, remove the butter from the heat, pour it into a bowl, and let it cool slightly.

• Start by creaming the butter with both sugars like any other cookie recipe. Use the paddle attachment to mix these three ingredients until smooth, creamy, and light in colour.

• Add in the eggs and vanilla extract and mix well.
• Sift all dry ingredients and add them to the mixture. Use a rubber spatula to fold the flour mixture into the butter mixture.
• I like mini chips because they don't change the shape of the cookies and spread into the cookie dough more evenly. Add the chocolate chips and gently mix them in. Do not overmix the cookie dough.
• Lastly, add the freeze-dried strawberry bits and gently fold them in.

Before Baking

• Make small cookie dough balls with a medium-sized (1.7 inch/ 45 MM Ball, 1.5 tablespoon capacity) ice cream scoop. Place them on a baking sheet, cover and chill them for one hour.
• Preheat the oven to 350F and line two baking sheets with parchment paper.
• Place the chilled cookie balls on the baking sheets and leave two inches of space between them.
• Bake them for 10-12 minutes. Immediately after removing them from the oven, round them with a cookie cutter to soften their edges.
• Sprinkle them with more mini chocolate chips and dry strawberry bits, and place one or two dry strawberry slices.
• Let them cool down on the baking sheet, then transfer them to the cooling rack to cool down fully.

See more Cookie recipes here:

Almond Croissant Cookies

Salted Caramel Chocolate Cookies,

Brown Butter Mocha Cookies,

Chocolate Strawberry Thumbprint Cookies,

Storing: Keep these cookies in an air-tight container at room temperature for one week and freeze them for two months.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe