Chocolate Covered Strawberry Cookies
Deliciously soft cookies packed with fresh strawberries and rich chocolate chips, perfect for a cozy baking day.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Room-temperature butter helps you cream properly for a light cookie texture.
- 1 cup granulated sugar Gives sweetness and structure.
- 1 large egg Binds the dough and adds moisture.
- 1 teaspoon vanilla extract Enhances the cookie flavor.
- 2.5 cups all-purpose flour The base of the cookie.
- 1 teaspoon baking powder A gentle leavener for soft cookies.
- 0.25 teaspoon salt Balances sweetness.
- 1 cup chocolate chips Use semisweet or dark chocolate.
- 1 cup fresh strawberries, diced Choose ripe strawberries; dice into small pieces.
Optional add-ons
- to taste flaky sea salt Brightens the chocolate and strawberry flavors.
- to taste toasted chopped almonds or pistachios Add crunch and flavor.
- 1 lemon zest Lifts the strawberries for a fresher taste.
- 1–2 tablespoons cornstarch Helps absorb excess moisture from strawberries.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Ensure the butter is softened but not greasy or melted.
Mixing
- Cream the butter and sugar together for 2–3 minutes until pale and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add cornstarch if using.
- Gradually add the dry mixture to the wet mixture in two or three additions, folding gently.
Adding Ingredients
- Dice the strawberries into small pieces and toss with additional cornstarch if needed.
- Fold in chocolate chips and diced strawberries into the dough.
Baking
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, leaving space between each.
- Bake for 10–12 minutes or until lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
To avoid sogginess, ensure strawberries are not overly ripe. For thicker cookies, chill the dough before baking.