Strawberry Chocolate Chip Cookies
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Skip the chocolate covered strawberries this Valentine’s Day and make these Strawberry Chocolate Chip Cookies instead! A classic chocolate chip cookie made with chopped chocolate and our special ingredient…freeze-dried strawberries! Every bite is soft, chewy, extra chocolate-y, with delicious strawberry chunks.
When I think of Valentine’s Day, I think of chocolate and strawberries. Specifically chocolate covered strawberries! And, even though we don’t really celebrate Valentine’s, we DO love any excuse to bake up some deliciously sweet treats.
Between you and me, these might just be one of my favorite cookie recipes we’ve made for the blog to-date! They’re perfect for Valentine’s Day, weekend baking, or just whenever you want a strawberry chocolate chip cookie.
Why You’ll Adore These Strawberry Chocolate Chip Cookies
- Made in one bowl with no electric mixers required.
- Ready in about 30 minutes with NO refrigeration time!
- The perfect chocolate to cookie ratio with chewy strawberries in every bite.
- Made with melted butter AND brown sugar to ensure the perfectly chewy cookie.
- Extra large!! Made with a whopping 3 tablespoons of cookie dough – just like our strawberry white chocolate cookies!
For this recipe, we are using the same cookie dough base as our oreo chocolate chip cookies. Using a combination of melted butter, granulated sugar, and brown sugar, the cookies are extra soft with a rich caramel-y undertone.
How To Achieve A Perfectly Round Cookie
The first step is to always use a cookie scoop! It helps get each cookie the exact same size. But then, there is a little trick that we almost always use when it comes cookies.
Using a circle biscuit cutter that’s larger than the cookie, we bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!
Key Ingredients For Strawberry Chocolate Chip Cookies
- Unsalted Butter – Adding richness, tenderness, and structure, unsalted butter also has a bright, fresh flavor and allows us to control the level of salt.
- Granulated Sugar – Not only does sugar help sweeten a recipe, but it contributes to the structure. It also helps the cookies develop crispy edges.
- Brown Sugar – The best sugar for chewy delicious cookies! It adds moisture and flavor and helps them spread.
- Eggs – Acting as the binder that holds the dough together, eggs also contributes to the tenderness.
- Vanilla Extract – Adding a subtle undertone, vanilla extract is the perfect choice to enhance the flavor.
- All-Purpose Flour – This has just the right amount of protein to give these cookies the perfect texture and structure!
- Baking Soda – Reacting with the brown sugar to provide just a bit of rise, baking soda give the dough a bit of lightness and helps it to spread.
- Chopped Chocolate – This is our secret to having the best-ever chocolate chip cookies! Using chopped chocolate ensures gooey chocolate in every bite.
- Freeze-Dried Strawberries – Using freeze-dried strawberries in this recipe is a must! They add the flavor of strawberries, without adding excess moisture to the cookie dough.
What’s The Best Chocolate To Use?
If you want delicious pools of melty chocolate, you need to use a high quality chocolate baking bar. Baking chips are designed to hold their shape when baked, but if you use a chopped bar or a high quality chocolate chip (like Ghirardelli or Guittard!), you are guaranteed to have pools of melted chocolate with every bite!
How To Make These Cookies In 2 Simple Steps (With Photos!)
Step 1: Make the cookie dough
In a large bowl, whisk together butter and sugars.
Add eggs and vanilla. Whisk until well blended.
Stir in flour, baking soda, and salt.
Fold in chocolate and strawberries.
Step 2: Portion and bake
Use a 3 Tablespoon scoop to portion cookies on prepared pans, about 6 cookies per pan. Bake for 13 minutes, or until lightly brown around edges.
A Few Tips To Keep In Mind!
- While freeze dried strawberries are becoming more common, they may be hard to find depending on where you live. While some grocery chains have freeze-fried fruit down the health food aisle or the dried fruit aisle, it may not be accessible where you live. Luckily, you can order them online!
- Be sure to follow this recipe exactly. It is crucial for success!
- Press a few extra strawberries and chocolate chunks into your cookies after baking. This is really only for looks but it does add a little extra goodness to every bite!
- Use a light colored sheet pan and be sure to line it.
FAQ’s
This recipe was developed specifically for freeze-dried strawberries. If you use fresh strawberries, it will add too much moisture and the cookies will not bake properly.
Of course! Follow the recipe through step 8 and place portioned cookie dough on a lined sheet pan. Place in the freezer and freeze until solid. Once solid, place in a freezer-safe zip-top bag.
If you would like to keep these cookies from spreading as much, you can refrigerate the dough for 30 minutes – 1 hour before baking. It’s best to portion the dough beforehand and refrigerate.
If the cookies are dry and/or crumbly, this may have been caused by the cookies being over-baked or the flour was over-measured.
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When you make these Strawberry Chocolate Chip Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Strawberry Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, melted
- ⅔ cup granulated sugar
- ¾ cup brown sugar, firmly packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2¼ cups all purpose flour*
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups chopped chocolate or chocolate chips
- 1½ cups freeze dried strawberries
Instructions
- Heat oven to 350℉.
- Line sheet pans with parchment paper. Set aside.
- In a large bowl, whisk together butter and sugars.
- Add eggs and vanilla.
- Whisk until well blended.
- Stir in flour, baking soda, and salt.
- Fold in chocolate and strawberries.
- Use a 3 Tablespoon scoop to portion cookies on prepared pans, about 6 cookies per pan.
- Bake for 13 minutes, or until lightly brown around edges.
- Allow to cool on pan.
Notes + Tips!
- If you don’t have a chocolate baking bar, you can use chocolate chips.
- If you don’t have unsalted butter, you can use salted. Just make sure you omit the salt in the recipe.
- When mixing the melted butter and sugars together, make sure the mixture isn’t too hot before adding the eggs! You may need to let it cool slightly, about 1-2 minutes, before adding the eggs.
- Make sure the egg is completely incorporated before adding the flour.
- It’s best to use light-colored sheet pans to bake these cookies, as a darker sheet pan may cause the bottoms to burn.
- Tap the sheet pans on the counter as the cookies come out of the oven. This helps ensure beautiful crinkly cookies!
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
– Still Hungry? –
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They were delicious but they didn’t taste like strawberry.
Hi Mary Jean! I’m glad to hear you enjoyed these cookies but I’m sorry your cookies didn’t have any strawberry flavor. The cookies themselves aren’t supposed to taste like strawberries. Each cookie should have just enough chocolate and freeze dried strawberry chunks to bring a delicious chocolate-covered-strawberry-esque taste to every bite! When making this recipe, did you use freeze dried strawberries? Were they in-date? A lot of factors can contribute to the lack of strawberry flavor. I do hope you try these cookies again! x, Caylie