Chocolate Strawberry Cookies
These Chocolate Strawberry Cookies bring together rich, deep cocoa and bright, fruity freeze-dried strawberries in every soft, chewy bite. With crispy edges, melty chocolate chips, and bursts of strawberry flavor, they come together in under 30 minutes and are perfect for Valentine's Day, bake sales, or any time you need a crowd-pleasing treat.
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop 2-tablespoon size
- Baking sheets Two sheets needed
- Wire cooling rack
- Fine-mesh sieve For sifting cocoa powder
Ingredients
- 1 cup unsalted butter 225g, softened to room temperature (2 sticks)
- 3/4 cup granulated sugar 150g
- 3/4 cup light brown sugar 165g, packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour 280g, spooned and leveled
- 1/3 cup unsweetened cocoa powder 35g, sifted if lumpy
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips 170g
- 1 cup freeze-dried strawberries about 30g, crushed into small pieces
- 1/2 cup white chocolate chips 85g
- 2 tbsp strawberry jam or preserves
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Crush freeze-dried strawberries in a sealed bag using a rolling pin until broken into small pieces.
- Beat softened butter, granulated sugar, and brown sugar together on medium speed for 3–4 minutes until light, fluffy, and pale, scraping down the bowl as needed.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract and strawberry jam until smooth and creamy.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined, sifting the cocoa if lumpy.
- Add the dry ingredients to the wet ingredients in thirds, mixing on low speed just until no flour streaks remain — do not overmix.
- Using a spatula, fold in the semi-sweet chocolate chips, white chocolate chips, and crushed freeze-dried strawberries until evenly distributed throughout the thick dough.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets about 2 inches apart, then gently flatten each ball slightly.
- Bake one sheet at a time for 10–12 minutes, until edges are set but centers still look slightly underdone; do not overbake.
- Let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack and cool completely for 20–30 minutes before serving.
Notes
- Use freeze-dried strawberries only — fresh strawberries add too much moisture and will cause the cookies to spread excessively and turn cakey.
- Butter must be softened to room temperature: it should give slightly when pressed but not be greasy or melted.
- Don't overbake — cookies should look slightly underdone in the center when you pull them out; they finish cooking on the hot pan.
- If your dough is too soft or sticky (especially in a warm kitchen), refrigerate it for 30 minutes before scooping.
- Measure flour correctly: spoon it into the measuring cup and level it off — don't scoop directly from the bag.
- Rotate pans halfway through baking if your oven has hot spots, to ensure even browning.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
- Unbaked dough balls can be frozen for up to 2 months; bake from frozen adding about 2 extra minutes to the baking time.
- To revive stale cookies, place a slice of bread in the storage container overnight to restore moisture.
- For a prettier presentation, drizzle melted white or dark chocolate over the cooled cookies before serving.
Nutrition
Serving: 1CookieCalories: 185kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 140mgPotassium: 85mgFiber: 1gSugar: 16gVitamin A: 4IUVitamin C: 6mgCalcium: 2mgIron: 6mg
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