Description
Chewy chocolate cookies with gooey chocolate chips and bursts of freeze-dried strawberries, these cookies capture the essence of chocolate-covered strawberries in every bite.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips or chopped dark chocolate
3/4 cup freeze-dried strawberries, lightly crushed
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing just until combined.
- Fold in the chocolate chips and crushed freeze-dried strawberries.
- Using a cookie scoop or spoon, scoop out 2-tablespoon-sized balls of dough and space them about 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes, until the edges are set and the centers are still soft.
- Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container with a slice of bread to keep them soft.
Do not substitute fresh strawberries for freeze-dried ones; they add too much moisture.
Dough can be refrigerated for up to 2 days or frozen in scooped balls.
Dark or semi-sweet chocolate chips or chopped bars work best.
Recipe can be doubled for larger batches.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
