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Three Strawberry Chocolate Chip Cookies next to dried strawberry pieces and chocolate chips.
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Strawberry Chocolate Chip Cookies

A recipe for Strawberry Chocolate Chip Cookies from the cookbook, The Secret Life of Chocolate Chip Cookies! These soft chocolate chip cookies are packed with ground freeze-dried strawberries.
Course Dessert
Cuisine American
Keyword chocolate chip, cookie, dessert, strawberries, strawberry
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 8 hours
Total Time 8 hours 30 minutes
Servings 3 1/2 Dozen Cookies

Ingredients

  • 2 1/4 cups (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 13 tablespoons (185 grams) unsalted butter room temperature
  • 1 1/4 ounces (34 grams) freeze-dried strawberries pulverized to a powder
  • 3/4 cup (160 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated white sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups (340 grams) semisweet chocolate chips or a combination of semisweet, milk, and white chocolate chips

Instructions

  • In a small bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter, freeze-dried strawberry powder, brown sugar, and white sugar on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl a few times during mixing to make sure the strawberries don't clump up.
  • Add the egg, egg yolk, and vanilla extract and mix on medium speed until the eggs have been absorbed.
  • Add the flour mixture and mix on low until just blended.
  • Scrape down the sides of the bowl and mix in the chocolate chips on low speed until they are evenly distributed.
  • Transfer the dough to the refrigerator in a covered container for at least 8 hours or up to 48 hours.
  • When you're ready to bake, heat the oven to 350˚F (180˚C). Line two baking sheets with parchment paper.
  • Scoop or roll the dough into 1 1/2-inch (4 centimeter) balls, about 1 ounce (28 grams) each, and leave 2 inches (5 centimeters) between cookies on the baking sheets to allow for spread.
  • Bake them for 12 to 15 minutes, rotating the pans top to bottom and front to back once. Cookies should be light golden brown on the sides and crackly on top. If you touch the center of the cookie lightly, you should not be able to leave an imprint.
  • Let the cookies rest for 2 minutes on the baking sheets, then transfer them to a wire rack to cool.