Strawberries and chocolate are a classic combination that need no introduction, but I wanted to find another way to combine them beyond the dipped in chocolate berry. Or the chocolate filled berry, as I did last year to make them easier to eat.
You can use either dehydrated strawberries you make at home in these, or freeze dried strawberries from Trader Joe's. If you use the dehydrated ones, use a knife to cut them into small pieces. If using the freeze dried ones, use your hands to crumble the pieces into smaller ones. Then place the pieces into the batter and fold in the berries.
Sprinkles are optional on these cookies (I guess they are on all cookies, technically), but I just happened to have some extra red ones around from about a year ago when I experimented with COVID macarons. But sprinkles make cookies extra fun, so use any ones you have in your cabinet!
Strawberry Chocolate Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon strawberry extract (use 1 teaspoon vanilla if you don't have strawberry extract)
- ½ cup cocoa powder
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon milk
- 1.2 ounces dehydrated or freeze dried strawberries chopped or crunched into smaller pieces
- sprinkles optional
Instructions
- In a stand mixer, combine the butter and sugars and beat until fluffy and combined.
- Beat in egg and extract(s) until well combined.
- Add in the dry ingredients: flour, cocoa, baking soda, and salt.
- Mix until just combined.
- Finally, add in the milk and beat for a few seconds. Stop the mixer and use a spatula to fold in the strawberry pieces.
- Scrape down the sides with the spatula. Put plastic wrap over the dough and press down over dough. Put in fridge for 2-24 hours.
- Heat oven to 350 F. Line two baking sheets with parchment paper or silicone baking sheets.
- Use a spoon to scoop 1" balls of dough onto the baking sheet, spaced 2-3" apart. Pick up each dough ball and press lightly into a plate with sprinkles, then set back onto the baking sheet, sprinkle side up.
- Bake for 11-12 minutes and leave to cool on the sheet for a few minutes.
Since it's strawberry season here, do you go to u-pick farms to pick your own strawberries? I never have, but I do support the local farmers, I just buy them pre-picked! Berry picking can be fun, but I prefer blueberry picking, where there's much less leaning over involved because the blueberries are at eye level.
Looking for more Strawberry Recipes?
