Strawberry Chocolate Cookies
These Strawberry Chocolate Cookies have the goodness of a decadent chocolate chip cookie and the flavour of delicious strawberries!
Ingredients
- 1 cup+1 tbsp Butter, Browned
- 1¼ cup Brown sugar, Dark, packed
- 2 tablespoon Granulated sugar
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- ½ teaspoon Strawberry extract, Optional
- 2¼ cup All-purpose flour, Spooned and levelled
- 1 teaspoon Cinnamon
- ½ teaspoon Baking soda
- ½ teaspoon salt
- 1 cup Chocolate chips, Mini
- 1¼ cups Freeze-dried strawberry bits
Instructions
- 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.1 cup+1 tablespoon Butter
- 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.1¼ cup Brown sugar, 2 tablespoon Granulated sugar
- Add in the eggs and both extracts and mix well.2 Eggs, 1 tablespoon Vanilla extract, ½ teaspoon Strawberry extract
- Sift all dry ingredients and add them to the mixture. Use a rubber spatula to fold the flour mixture into the butter mixture.2¼ cup All-purpose flour, 1 teaspoon Cinnamon, ½ teaspoon Baking soda, ½ teaspoon salt
- 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.1 cup Chocolate chips
- Lastly, add the freeze-dried strawberry bits and gently fold them in.1¼ cups Freeze-dried strawberry bits
- 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 350℉ and line two baking sheets with parchment paper. Place the chilled cookie balls on the baking sheets, leaving 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.
Nutrition
Calories: 169kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 17mgSodium: 97mgPotassium: 92mgFiber: 1gSugar: 18gVitamin A: 30IUVitamin C: 0.004mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!