Strawberry Chocolate Chip Cookies
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!
Servings: 12 large cookies
Equipment
- Cookie Sheets
Ingredients
- 1 2/3 cups all-purpose flour (207.5 grams)
- 1 tablespoon cornstarch AKA corn flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter* (112 grams) cold, cut into cubes
- 1/2 cup brown sugar (100 grams) light or dark
- 1/2 cup granulated sugar (100 grams)
- 1 large egg cold, from the fridge
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chopped strawberries fresh or freeze-dried
- 2/3 cup chocolate chips (120 grams) plus more for dotting on top of each cookie
Instructions
- 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.
Notes
- 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 1/2 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.
Nutrition
Calories: 260kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 111mg | Potassium: 66mg | Fiber: 1g | Sugar: 24g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg