Ingredients (~33 cookies)
- 2 1/4 sticks unsalted butter, softened
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tsp vanilla bean paste
- 2 1/4 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup dark chocolate, chopped into small pieces (plus extra for topping)
- 1 1/2 cups freeze-dried strawberries, roughly chopped (plus extra for topping)
Cream the Butter and Sugars
Place the butter, brown sugar, and granulated sugar in a large mixing bowl.
Cream together for ~2-3 minutes until light and fluffy.
The mixture should look pale and well combined when ready.
Add the Eggs and Vanilla
Add the egg, egg yolk, and vanilla bean paste to the creamed butter mixture.
Beat for another ~2 minutes until the mixture looks pale and fluffy.
The eggs should be fully incorporated without any streaks.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Make sure the cocoa powder is well distributed and there are no lumps.
Combine Wet and Dry Ingredients
Add the dry mixture to the creamed butter mixture.
Mix just until combined – don’t overwork it.
The cookie dough will be very thick at this point, which is what you want.
Fold in Chocolate and Strawberries
Fold in the chopped chocolate and freeze-dried strawberries until evenly distributed throughout the dough.
Try to break up any large strawberry pieces as you fold so they’re roughly uniform in size.
Chill the Cookie Dough
Using an ice cream scoop, portion the dough onto a parchment-lined baking sheet.
Cover and refrigerate for ~30 minutes.
This step helps prevent the cookies from spreading too much when they bake.
Bake the Cookies at 350F
Preheat your oven to 350F.
Place 6 cookie dough balls on a parchment-lined sheet pan, spacing them evenly apart.
Bake for ~10-11 minutes until the edges are set and the centers still look slightly soft.
Don’t overbake – they’ll continue cooking on the hot pan after you pull them out.
As soon as the cookies come out of the oven, press additional chopped chocolate and freeze-dried strawberries into the tops while they’re still warm.
Let them cool completely on the baking sheet before moving them.
Strawberry Chocolate Cookies
Ingredients
Ingredients (~33 cookies)
- 2 1/4 sticks unsalted butter softened
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tsp vanilla bean paste
- 2 1/4 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup dark chocolate plus extra for topping, chopped into small pieces
- 1 1/2 cups freeze-dried strawberries plus extra for topping, roughly chopped
Instructions
- Cream butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Add egg, egg yolk, and vanilla bean paste. Beat for 2 minutes until pale and fluffy.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add dry ingredients to butter mixture and mix just until combined.
- Fold in chopped chocolate and freeze-dried strawberries until evenly distributed.
- Scoop dough onto parchment-lined baking sheet. Cover and refrigerate for 30 minutes.
- Preheat oven to 350F.
- Place 6 cookie dough balls on parchment-lined sheet pan, spacing evenly apart.
- Bake for 10-11 minutes until edges are set and centers look slightly soft.
- Immediately press additional chocolate and strawberries into tops while warm.
- Let cool completely on baking sheet before moving.
