Chocolate Strawberry Cookies
Soft, rich chocolate cookies studded with tangy strawberries and two kinds of chocolate.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla bean paste
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup freeze-dried strawberries crushed into small pieces
- 1/2 cup white chocolate chips
- 2 tablespoons strawberry jam or preserves
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla bean paste and scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Add the dry ingredients to the butter mixture in 2 additions, mixing on low speed just until no dry streaks of flour remain and a thick dough forms.
- Using a spatula, gently fold in the semi-sweet chocolate chips, crushed freeze-dried strawberries, and white chocolate chips until evenly distributed.
- Dollop the strawberry jam over the dough and fold it in lightly to create ribbons, stopping before the jam is fully blended into the dough.
- Scoop the dough into heaping tablespoon-sized portions and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, or until the edges look set and the centers appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For thicker, chewier cookies, chill the dough for 20 to 30 minutes before scooping and baking.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.