STRAWBERRY CHOCOLATE CHIP COOKIES
Chocolate-covered strawberries are a universally beloved treat, combining rich, creamy chocolate with the bright, fruity flavor of strawberries. But what if we could capture that same irresistible combination in a warm, chewy cookie? Enter: Strawberry and Chocolate Cookies—a delightful, portable, and equally delicious alternative to the classic dessert.
The Ingredients: What Makes These Cookies Special
1. Melted Butter
Butter is the backbone of any great cookie recipe. In this case, using melted butter gives the cookies a rich, soft texture with crispy edges. When butter is melted, it allows for better integration with the sugars, creating a dough that results in a chewier, softer cookie—perfect for this dessert.
2. White and Brown Sugar
Using both white sugar and brown sugar helps balance sweetness and texture. The white sugar provides crispiness, while the brown sugar adds moisture, a slight caramel flavor, and chewiness. The molasses in brown sugar enhances the depth of flavor, making the cookies more complex.
3. Salt and Vanilla Extract
These may seem like small, supporting ingredients, but they play vital roles. Salt balances the sweetness of the cookies, enhancing the flavors of the chocolate and strawberries. Vanilla extract brings warmth and complements the richness of the butter and sugars. It helps tie all the flavors together into one delicious bite.
4. Egg and Egg Yolk
This recipe calls for one whole egg and one egg yolk. Eggs are essential for structure and moisture, but the additional egg yolk increases richness and gives the cookies a tender, chewy texture. The yolk adds fat and helps create that melt-in-your-mouth quality we all love in a cookie.
5. All-Purpose Flour and Baking Soda
Flour forms the foundation of the cookie, while baking soda acts as the leavening agent, allowing the cookies to rise slightly and create that classic cookie texture. Using baking soda also helps neutralize some of the acidity from the strawberries, keeping the cookies perfectly balanced.
6. Chocolate (White, Milk, and Dark)
In these cookies, we use a blend of white, milk, and dark chocolate, which provides a variety of flavors and textures. The dark chocolate brings depth and slight bitterness, while the milk chocolate adds creamy sweetness. White chocolate complements the strawberries beautifully with its smooth, mild sweetness. Together, this trio creates a harmonious blend of chocolate flavors that pairs perfectly with the fruity strawberries.
7. Freeze-Dried Strawberries
Freeze-dried strawberries are the real stars of this recipe. Not only do they provide that signature strawberry flavor, but they also add a pop of color and texture. Blending some into a fine powder to incorporate into the dough infuses the entire cookie with strawberry flavor, while the reserved whole pieces add bursts of tangy goodness throughout each bite. Freeze-dried strawberries are ideal for baking since they maintain their flavor and texture without adding extra moisture to the dough.
While chocolate-covered strawberries are a classic, these Strawberry and Chocolate Cookies offer a fun and creative alternative that’s just as delicious—and arguably even more convenient!
These Strawberry and Chocolate Cookies offer a unique and delicious twist on a classic flavor pairing. With the rich, chewy texture of a cookie and the irresistible combination of strawberries and chocolate, they’re the perfect alternative to chocolate-covered strawberries—whether you’re baking for a special occasion, gifting them to friends, or simply treating yourself. Plus, they’re fun to make and even more fun to eat!
If you’re looking for a way to enjoy that classic strawberry and chocolate flavor with a modern twist, these cookies are the answer. Give them a try and discover why they’re just as delicious (and a lot less messy!) than the original treat.
Happy baking! 🍓🍪
STRAWBERRY CHOCOLATE CHIP COOKIES
Ingredients:
1 cup melted butter
1/2 cup white sugar
1 cup packed brown sugar
1 tsp salt
2 tsp vanilla extract
1 egg + 1 egg yolk
2 cups all-purpose flour
3/4 tsp baking soda
8 oz chocolate (a mix of white, milk, and dark chocolate)
2 cups freeze-dried strawberries, divided (1/2 cup reserved, 1 1/2 cups blended into a fine powder)
salt for sprinkling
Instructions:
1. Prepare the strawberries. Take 1/2 cup of the freeze-dried strawberries and set them aside for later. Blend the remaining 1 1/2 cups of freeze-dried strawberries into a fine powder using a blender or food processor. Set aside.
2. Mix the wet ingredients. In a large mixing bowl, combine the melted butter, white sugar, and brown sugar. Stir until the sugars dissolve and the mixture is smooth.
3. Add the salt, vanilla extract, egg, and egg yolk. Mix until well combined.
4. Add dry ingredients. In a separate bowl, whisk together the flour, baking soda, and the freeze-dried strawberry powder. Add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, you just want no large streaks of flour.
5. Fold in the chocolate and strawberries. Gently fold in the chopped chocolate (white, milk, and dark) along with the reserved 1/2 cup of whole freeze-dried strawberries.
6. Chill the dough (optional but highly recommended). For better flavor and texture, chill the dough for at least 1 hour (or up to overnight).
7. Bake the cookies. Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 8-11 minutes. After removing them from the oven, sprinkle with some salt.
8. Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
STRAWBERRY CHOCOLATE CHIP COOKIES
Ingredients
- 1 cup melted butter
- 1/2 cup white sugar
- 1 cup packed brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 egg + 1 egg yolk
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 8 oz chocolate (a mix of white, milk, and dark chocolate)
- 2 cups freeze-dried strawberries, divided (1/2 cup reserved, 1 1/2 cups blended into a fine powder)
Instructions
- 1. Prepare the strawberries. Take 1/2 cup of the freeze-dried strawberries and set them aside for later. Blend the remaining 1 1/2 cups of freeze-dried strawberries into a fine powder using a blender or food processor. Set aside.
- 2. Mix the wet ingredients. In a large mixing bowl, combine the melted butter, white sugar, and brown sugar. Stir until the sugars dissolve and the mixture is smooth.
- 3. Add the salt, vanilla extract, egg, and egg yolk. Mix until well combined.
- 4. Add dry ingredients. In a separate bowl, whisk together the flour, baking soda, and the freeze-dried strawberry powder. Add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, you just want no large streaks of flour.
- 5. Fold in the chocolate and strawberries. Gently fold in the chopped chocolate (white, milk, and dark) along with the reserved 1/2 cup of whole freeze-dried strawberries.
- 6. Chill the dough (optional but highly recommended). For better flavor and texture, chill the dough for at least 1 hour (or up to overnight).
- 7. Bake the cookies. Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 8-11 minutes
- 8. Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.