Crunchy dried strawberries, gooey chocolate chips, the deep toffee notes of brown butter – Strawberry Chocolate Chip Cookies have it all. In addition to having that perfect bakery cookie texture and layers of flavor, they’re also super easy and quick to make. If you love chocolate chip cookies but appreciate a fun seasonal twist, this is the cookie for you.
Recipe highlights
- Perfect bakery-style cookies: Chewy out the outside, gooey on the inside
- Delicious flavor combo: Sweet-tart strawberries + dark chocolate + brown butter
- Fun texture contrast: Crunchy dried berries + melty chocolate puddles
- Fast & easy to make: No dough chilling required, ready in under 30 mins!
Recipe overview
⏱️ Prep: 10 mins • Bake: 9-11 mins • Total: ~20 mins
🍴 Yield: 24 big cookies
💪 Skill level: Beginner
😋 Flavor notes: Sweet-tart strawberries, nutty brown butter, dark chocolate. Pairs well with: Hot coffee, cold milk, vanilla ice cream, sea salt, strawberry lemonade.
How to make these strawberry chocolate chip cookies
I’m such a fan of making my cookie recipes with melted butter instead of starting by creaming soft butter. They’re faster to make, require less effort, and produce a cookie with the most crave-worthy texture.
👉 Other cookies using this method: Salted Pistachio Chocolate Chip Cookies, Brown Butter Sourdough Chocolate Chip Cookies, Chocolate Vanilla Marble Cookies
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Brown the butter: Melt butter and cook on low until it turns golden brown and smells nutty and toasty. Remove from heat and allow to cool briefly.
- Add sugar & eggs: Beat cooled brown butter with sugars until smooth and well blended. Add eggs, one at a time, then vanilla.
- Mix in dry ingredients: Blend in dry ingredients until mostly mixed. Then add chocolate chips and freeze dried strawberries, blending for a minute until well combined and strawberries break down a little bit.
- Bake: Scoop cookie dough into balls and place at least 2 inches apart on baking sheets and bake just until edges are set and golden but centers are still slightly soft, about 8-11 minutes.
Pro tips for bakery-style cookies
Let the brown butter cool. After browning, give the butter at least 10 minutes to cool before whisking in the sugar. You don’t want it to be too hot when you add the eggs.
Whisk the eggs in well. After adding the eggs and vanilla, beat the mixture for a minute or two, until it falls in a smooth, continuous ribbon that sits on the surface for a few seconds before slowly sinking back in. This is key for that final chewy texture.
Use a cookie scoop. For cookies that are done baking at the same time, use a scoop to give them a consistent size. I like to use a large (3 Tbsp) scoop for these, so they’re plenty gooey in the middle. You can also use a 1 tablespoon scoop if you prefer.
Use the pan-banging method. A wise pastry chef taught me this trick in my early days. Banging the cookie sheet down hard on the oven rack partway through baking and then right when you take them out of the oven creates a beautifully crinkled and chewy final texture.
Pull cookies early. They’ll continue to bake slightly after removing from the oven, so it’s best to pull them out when the centers are still slightly underdone.
Storage & make-ahead
How to store: Keep strawberry chocolate chip cookies in an airtight container at room temperature for up to 5 days.
To make ahead: Cookie dough freezes super well! Scoop and freeze cookie dough balls on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to bake time.
To re-warm cookies: A quick minute in a sauté pan, swirling often, brings back that warm fresh-from-the-oven feeling.
Recipes with similar flavors:
- Strawberry Black Sesame Cookies
- Strawberry Rhubarb Brown Butter Cake
- Brown Butter Sourdough Chocolate Chip Cookies
- Chewy Oatmeal Chocolate Chip Cookies
If you make these Strawberry Chocolate Chip Cookies, I’d love to hear how they turned out for you! Leave a comment and star rating below.
Strawberry Chocolate Chip Cookies
Equipment
- 3 tablespoon cookie scoop (optional)
Ingredients
- 8 ounces (1 cup) unsalted butter
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs, room temperature is best*
- 2 teaspoons vanilla
- 2 ½ cups (315 grams) all purpose flour**
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ cups chocolate chips***
- 1 ¼ cups freeze dried strawberries
Instructions
- Prep: Preheat the oven to 350° F. Line two baking sheets with parchment paper.
- Brown the butter: Melt 8 oz unsalted butter and cook on low to medium-low until it turns golden brown and smells nutty and toasty, about 4-7 minutes. Remove from heat and allow to cool for about 10 minutes.
- Add sugar, eggs, vanilla: Whisk cooled brown butter with 1 cup brown sugar and ½ cup sugar until smooth and well blended. Add 2 eggs, one at a time, mixing until thoroughly combined. The mixture should come to ribbon stage (it will fall in a smooth, continuous ribbon that sits on the surface for a few seconds before slowly sinking back in). Stir in 2 tsp vanilla.
- Mix in dry ingredients: Whisk together 2 ½ cups (315 g) all purpose flour, 1 ½ tsp baking soda, and 1 ½ tsp salt. Fold this into the butter mixture, blending until mostly combined.
- Mix in add-ins: Add 1 ½ cups chocolate chips and 1 ¼ cups freeze dried strawberries, blending for a minute until dough is well combined and strawberries break up a little bit.
- Bake: Scoop cookies into balls (I use a 3 Tbsp scoop) and place at least 2 inches apart on prepared baking sheets. Bake just until edges are set and golden but centers are still slightly soft, about 8-11 minutes.Allow cookies to cool on the baking sheet for about 2 minutes, then remove to a cooling rack.
Notes
Did you try this recipe?
Be sure to leave a comment below!
