Description
Strawberry chocolate chip cookies are soft, chewy cookies bursting with chocolate and freeze dried strawberries. They’re easy to make, and perfect for Valentine’s Day, or honestly, anytime of the year!
Ingredients
Wet ingredients
- 1/2 cup unsalted butter (1 stick), room temp
- 1/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt (I add it here so it dissolves into the butter)
- 1 large egg, room temp
- 3 teaspoons pure vanilla extract
Dry Ingredients
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 tablespoon corn starch
- 1/4 teaspoon baking soda
Mix Ins
- 3/4 cup chocolate chips (I like dark chocolate – 60% cocoa)
- 1 cup sliced freeze dried strawberries
Instructions
- Prepare – Preheat your oven to 350 degrees Fahrenheit. Line 2 large rimmed baking sheet with parchment paper – set aside.
- Cream the butter and sugar – To a large mixing bowl add the room temp butter and use a hand mixer to beat the butter for about 30 seconds, just until it’s broken up. Add the granulated sugar, brown sugar, and kosher salt, and cream on medium speed for about 3 minutes, or until the sugar and butter lighten in color, and become light and fluffy – pause to scrape the sides of the bowl, as needed.
- Add the egg and vanilla – Add the egg and mix on low to medium speed for another 2 to 3 minutes, or until the mixture lightens in color, and becomes pretty airy looking. Add the vanilla, and mix together.
- Mix in the dry ingredients – Add the blanched almond flour, coconut flour, corn starch, and baking soda to the bowl. Use the stand mixer to mix the ingredients together – start on low speed, then increase the speed a little as the flour gets mixed in – stop once everything is mostly mixed together. Use a spatula to give the batter one or two more stirs, scraping the bottom of the bowl to make sure everything is incorporated.
- Fold in the mix ins – I like to keep the freeze dried strawberries in mostly large pieces. I do break some of the extra large pieces in half. It is nice to have some small pieces too. Add the freeze dried strawberries, and the chocolate chips to the batter. Use a spatula to gently fold them into the dough, careful not to break up the strawberries too much.
- Scoop the cookie dough – use a spring loaded medium cookie scoop to portion out 1.5 tablespoons of dough (or, use measuring spoons), and roll the dough between your hands to make a nice ball. Place the ball of dough onto the parchment lined baking sheet. Keep going until you have worked through all of the dough – you will have 19 to 21 cookies. Space the dough balls about 2 inches apart – they do spread. Divide the dough balls between the 2 sheet pans.
- Flatten the balls of dough – Use back side of of a cookie spatula to gently press the dough balls down slightly.
- Bake – Bake the cookies on the bottom rack for 10 to 12 minutes, or until the bottom of the cookies just start to turn golden brown. I recommend baking each tray of cookies one at a time for best results.
- Cool – Place the baking sheet on a cooling rack. Allow the cookies to cool on the baking sheet for 10 minutes. After 10 minutes use a cookie spatula to transfer the cookies to a cooling rack to cool completely. Or, enjoy the cookies while they are still warm – they are so good!
- Enjoy – Eat the cookies while they are still warm, they are so good this way! Or, allow them to cool completely, they are also very good once cooled. The cookies are at their best when eaten the first day, however, they are still very good for about 2 to 3 days after when they are stored correctly (See below).
- Store – Once the cookies have completely cooled, transfer them to an air tight container that has been lined with a paper towel. You can stack the cookies, just make sure to place a paper towel between each layer of cookies. The paper towel helps the cookies from getting overly soggy as they sit. Pop the lid on tight, and store at room temp for up to 3 days.
Notes
Freeze dried strawberries – Freeze dried strawberries are crunchy, VS a regular dried strawberry that is chewy. I haven’t tested this recipe using regular dried strawberries, it could work okay, but I recommend sticking with the freeze dried strawberries, if you can. I find freeze dried strawberries at Target. If you can’t find them there, I recommend these freeze dried strawberries from Amazon (affiliate link). Note: if your freeze dried strawberries have gotten a little soft from being opened for a while, it’s okay, they soften up in the batter of the cookie.
Coconut sugar – I often offer that you can swap brown sugar for coconut sugar in a lot of my baking recipes, however, I don’t recommend it with these cookies. Both the granulated sugar, and the brown sugar help to create a chewy texture for the cookies. This is especially helpful since the cookies are gluten free.
I got inspiration for this recipe idea from various creators Instagram. I saw this idea floating around, and knew I had to create my own version.
