These chocolate chunk strawberry cookies are a buttery cookie with perfectly crisp edges and the best combination of chocolate and strawberry. An easy cookie to whip up any time of year with the freeze dried strawberries, but so good right now when it’s not quite strawberry season but you’re pretending Spring is already here.
Strawberries are a favourite with my kids and I love having freeze dried strawberries on hand so I can easily make a strawberry dessert all year. While I also love baking with frozen strawberries, typically it can be more time consuming as you might need to reduce them, etc. With these strawberry cookies, all you need to do is chop up the strawberries, if they’re not already chopped up, and toss them into the dough.
These cookies take the same amount of time to make as a regular chocolate chip cookie which is why I love them so much! Plus, the strawberry and chocolate combination never, ever disappoints. While these cookies are a great Spring and Summer cookie, they’re also a cute, easy dessert to make on Valentine’s as well!
Can I Use Fresh or Frozen Strawberries?
I don’t recommend them in this recipe and have not tested the recipe with anything but freeze dried strawberries. If you’re having a hard time finding freeze dried strawberries, try your local dollar store, that’s where I buy mine. Otherwise, you can typically find them online but be cautious as sometimes they are very marked up online.
Do I Have To Chill My Dough?
Yes, this is how the recipe was created. If you skip the dough chilling, your cookies will spread and the flavours won’t have as much time to develop.
If you’d like a quick no chill cookie, try my chewy ginger molasses cookies or my oatmeal chocolate chip cookies. Or if you’re in need of a gluten free, no chill cookie, try my monster cookies or my almond flour chocolate chip cookies.
Can I Make the Dough in Advance?
Yes, while the dough should be chilled for at least 2 hours, it can also be chilled for up to 48 hours. If you’d like to freeze the dough and bake from frozen, see below.
How to Freeze and Bake Chilled Cookie Dough
If you’d like to freeze the dough to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Chill the dough as instructed. DON’T SKIP THIS STEP. (Chilling the dough helps the flavours marinate and the sugar dissolve. Not properly chilling the dough as instructed can alter the flavour and texture of the cookie.
- Roll or scoop the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in the freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- Make sure you chill the dough as instructed.
- Don’t overmix your batter once you’ve added the flour. Mix until just combined.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Spring Baking
Today’s song is one I love to sit and sing along too. Here’s Scream (Funk My Life Up) by Paolo Nutini. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Chocolate Chunk Strawberry Cookies
Ingredients
- 3 cups (360g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (226g) unsalted butter
- 1 cup (180g) light brown sugar, packed
- 2/3 cup (130g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup (30g) freeze dried strawberries, chopped
- 150g/5.2oz dark or semi chocolate, chopped
Instructions
- In a medium mixing bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, cream the butter, brown sugar and granulated sugar. Beat for about 3 minutes. Add the eggs one at a time mixing until combined after each one. Then mix in the vanilla until well combined.
- Add in the flour mixture and mix at low speed until combined. Add the strawberries and chopped chocolate and mix until combined. Cover the bowl and place in the fridge for a minimum of 2 hours and up to 48 hours.
- Line or spray a baking sheet and preheat the oven to 350℉. Scoop 2 tbsp size cookies and ensure they're at least 2 inches apart on the pan. Top with additional chopped chocolate here if you like. Just make sure to gently press it into the dough so it doesn't fall off when moving the pan.
- Bake for 9-11 minutes or until the edges have just started to set. Allow to cool for a couple miuntes on the pan and then transfer to a wire rack. Once cooled, store in an airtight container for up to 2 days and enjoy!
