Strawberry Chocolate Chip Cookies
The perfect bakery-style crinkly-topped cookies, loaded with melty dark chocolate and sweet-tart dried strawberries.
Servings: 24 big 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
*Eggs: Room temperature eggs will blend into the warm butter and sugar more readily, but don't worry, cold eggs aren't the end of the world. You can always run the eggs under warm water for a minute or leave them in a bowl of warm water while you're preparing your ingredients to warm them up slightly.
**Flour: For the best texture and most perfect cookies, consider weighing your flour if you have a kitchen scale!
***Chocolate chips: I prefer dark chocolate chips for these cookies, but milk, semisweet, or even white chocolate would all be delicious. I almost always use a combination of chips, using some miniature chocolate chips as well for variation. Totally optional, but fun!
Cookie size: Feel free to use a 1 Tbsp scoop if you prefer smaller cookies or want to get a higher yield. Check them earlier - they bake about a minute or two faster when smaller.