Strawberry Chocolate Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
30 cookies
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Calories
266 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Strawberry Chocolate Cookies
Description
These cookies use a combination of all-purpose flour, dutch-processed cocoa powder, baking soda, baking powder, salt, and espresso powder to build a deep chocolate flavor base with proper leavening. The creamed unsalted butter with granulated and light brown sugar provides moisture and chew.
Eggs and vanilla are mixed in before folding the dry ingredients, freeze-dried strawberries, and a mix of chocolate chips and chunks. The dough is scooped into 2-3 tablespoon balls spaced on parchment-lined sheets and baked to maintain a soft center and set edges.
After baking, flaky sea salt is sprinkled on top while warm to amplify flavor contrasts and add a slight crunch. The strawberries add bursts of fruity tartness that complement the bittersweet chocolate.
Store these cookies in an airtight container at room temperature for a few days or freeze to preserve freshness. Their balance of textures and flavors makes them a distinctive chocolate cookie variation.
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 3/4 cup dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1 1/2 freeze-dried strawberries roughly chopped
- 1 cup chocolate chips semi-sweet
- 1 cup chocolate chunks
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder. Set aside.
- With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, one at a time, and mix in the vanilla extract and mix until combined.
- With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in the freeze-dried strawberries, chocolate chips, and chocolate chunks.
- Scoop or roll the dough into cookie dough balls, 2 to 3 tablespoons per cookie, depending on how big you want your cookies. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10 to 14 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
- Remove from oven and sprinkle the cookies with flaky sea salt. To make the cookies extra pretty, you can gently press extra strawberries and chocolate on top.
- Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.
Notes
- Keep cookies in an airtight container on the counter for up to 3 days to maintain texture and flavor.
- Cookies can also be frozen to extend shelf life and thawed as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 123mg | 5% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 145mg | 161% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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