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Strawberry Chocolate Chip Cookies: The Ultimate Recipe

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Soft, chewy cookies bursting with freeze-dried strawberry flavor and loaded with semi-sweet and white chocolate chips. A delightful twist on the classic!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup freeze-dried strawberries, finely crushed (about 1.5 oz)
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips

Instructions

  1. Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
  2. Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Don’t overmix.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Mix until you no longer see streaks of flour.
  5. Incorporate the Strawberries and Chocolate Chips: Gently fold in the crushed freeze-dried strawberries, semi-sweet chocolate chips, and white chocolate chips. Distribute evenly.
  6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours (recommended at least 1 hour).
  7. Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use high-quality ingredients for the best flavor.
  • Don’t overmix the dough.
  • Chilling the dough is crucial.
  • Use freeze-dried strawberries for concentrated flavor.
  • Don’t overbake the cookies.
  • Cool completely before storing.
  • Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Experiment with different types of chocolate chips or add chopped nuts or sprinkles.
  • For a Chewier Cookie: Substitute some of the granulated sugar with corn syrup.
  • For a Thicker Cookie: Add an extra tablespoon or two of flour to the dough.
  • High Altitude Baking: Reduce the amount of baking soda by ¼ teaspoon and adding an extra tablespoon of flour.

Find it online: https://mmmflavors.com/strawberry-chocolate-chip-cookies/