These strawberry chocolate chip cookies are soft and chewy with tons of melted chocolate chips and strawberry pieces. The flavor combo makes these cookies taste gourmet – but the recipe is extremely simple!
Chocolate and strawberries are a classic flavor combination, and if you’re looking for an easy way to take your chocolate chip cookies up a notch, then this is the recipe for you. These strawberry chocolate chip cookies are deliciously chewy for the perfect cookie texture. Then they’re filled with chocolate chips and chunks of strawberries. You can make these with fresh berries or freeze-dried berries, and your favorite variety of chocolate chips.
They’re perfect for Valentine’s Day, or whenever you want cookies that taste like the came from a gourmet bakery.
What Kind of Strawberries to Use
For this recipe, I recommend using fresh or freeze-dried strawberries. In cookie recipes, we don’t want to add too much liquid/moisture – because it can make the cookies spread too thin and the cookies will no longer have a slight crispiness around the edges. Freeze-dried berries work really well because they won’t add any excess liquid to the dough (when they’re dried, all the moisture is removed). Fresh berries work too, because strawberries aren’t overly juicy the way some berries are. I don’t really recommend using frozen berries however, because the ice crystals on the berries can add too much water to the cookies, causing them to spread too thin and no longer have the classic cookie texture.
I used freeze-dried strawberries in the photos because I had leftovers from making my strawberry Rice Krispie treats.
Baking Tips for these Strawberry Chocolate Chip Cookies
- This recipe was developed using cold butter for crispier cookie edges (some of the crispiness gets lost due to the moisture of the berries). Do not use melted butter or softened butter in this recipe, because it will behave differently.
- Measure the flour carefully, or the cookies can end up too dry. Using a kitchen scale will be the most accurate. If using measuring cups, whisk the flour first. Then spoon it into a dry measuring cup and level off the top.
- Chop your strawberries before adding them into your cookies. If they’re too large, the cookies won’t form the proper shape.
- If your cookies are spreading too thin, pop the dough balls in the fridge for 15-30 minutes before baking. This may happen if the butter gets too warm
- If your cookies are too thick and not flattening down as they bake, it’s likely because too much flour was added due to improper measuring. Press the dough balls down slightly before baking to help them flatten out.
If you’re looking for strawberry cookies made with cake mix, then this is the recipe you’ll need. And for more strawberry recipes, then be sure to try:
Strawberry Chocolate Chip Cookies
- Cookie Sheets
- 1 ⅔ cups all-purpose flour (207.5 grams)
- 1 tablespoon cornstarch AKA corn flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter* (112 grams) cold, cut into cubes
- ½ cup brown sugar (100 grams) light or dark
- ½ cup granulated sugar (100 grams)
- 1 large egg cold, from the fridge
- 1 ½ teaspoons vanilla extract
- ½ cup chopped strawberries fresh or freeze-dried
- ⅔ cup chocolate chips (120 grams) plus more for dotting on top of each cookie
- Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
- Whisk together the flour, cornstarch, baking soda, baking powder and salt. Set aside.
- In a separate large bowl beat the butter, brown sugar and granulated sugar until you no longer see chunks of butter.
- Beat in the egg and vanilla extract.
- Add the flour mixture into the butter mixture. I typically do a few stirs by hand first. Then beat together, starting with the mixer on a low speed and slowly increasing to a medium speed until the flour mixture is incorporated.
- Stir in the chopped berries and chocolate chips.
- Scoop the dough into balls. I like using a cookie scoop for uniform cookies. For large cookies (like those pictured) form the dough into balls with about 3 tablespoons of dough each. You should get 11-12 cookies. For smaller cookies, form the dough into balls with about 1 - 1.5 tablespoons of dough each. You'll get about 22 cookies. Place cookies 2 inches apart on the cookie sheets.
- Bake 1 sheet at a time on the middle rack of the oven. Large cookies will take about 12-14 minutes to bake. Small cookies will take 9-11 minutes.
- Cool on the cookie sheet for at least 10 minutes, the transfer to a cooling rack to continue cooling. Optionally, dot the top of each cookie with a few extra chocolate chips.
- Butter: This recipe was developed using cold butter. Do not use softened or melted butter, as it performs differently. Unsalted butter can be substituted with salted butter, just omit the salt from the recipe.
- Berries: You'll measure ½ cup strawberries, after they're chopped. I prefer not to use frozen berries, as they'll add water to the cookie dough from the ice crystals on the berries.
- Freezing: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe. They'll need 1-2 extra minutes. Baked and cooled cookies can be frozen for up to 2 months. I recommend freezing cookies with baking paper or wax paper between each layer to avoid the cookies sticking together.
- Storage: Store cookies in an airtight container for up to 3 days. I find these cookies don't last quite as long because of the berries.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 12 large cookies.