Description
These Strawberry Chocolate Cookies are the perfect combination of sweet, tangy strawberries and rich, creamy chocolate. Soft, chewy, and bursting with flavor, they’re a delightful treat for cookie lovers of all ages. Whether you’re baking for a special occasion or simply craving something sweet, these cookies are sure to be a hit!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped (or freeze-dried for firmer texture)
- 1 cup semisweet chocolate chips
- Optional: ½ cup chopped nuts (e.g., walnuts or pecans)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in strawberries and chocolate chips: Gently fold in the chopped strawberries (or freeze-dried) and chocolate chips, being careful not to overmix.
- Scoop the dough: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a chewy texture, be sure to remove the cookies from the oven when the centers are still slightly soft. They will continue cooking on the baking sheet.
- Use freeze-dried strawberries for a more intense strawberry flavor and to avoid excess moisture in the dough.
- These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 200
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg