Strawberry Chocolate Cookies are a fruity twist on the classic chocolate chip cookie. Combining the sweetness of fresh strawberries with the richness of dark chocolate, these cookies offer a unique and indulgent treat that is perfect for any occasion.
Looking for other sweet recipes? You'll love my Matcha White Chocolate Cookies and my Blueberry Lemon Yogurt Cake.
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Why you need to make these Strawberry Chocolate Cookies
- Unique Flavour Combination: The blend of fresh strawberries and rich dark chocolate creates a unique flavour profile. The juicy sweetness of the strawberries perfectly complements the deep, bittersweet taste of the dark chocolate, making these cookies delicious.
- Simple and Quick to Prepare: This recipe is straightforward and requires basic ingredients that are likely already in your pantry. The steps are easy to follow, making it a great choice bakers who want to whip up something delicious without a lot of fuss.
- Impressive and Versatile: These cookies not only taste amazing but also look visually appealing with chunks of chocolate and pieces of fresh strawberries.
Ingredients
- Butter: The melted butter in this recipe adds a rich, creamy texture to the cookies. Using salted or unsalted butter is a matter of preference, but salted butter can enhance the overall flavour of the cookies.
- Sugars: A combination of brown sugar and caster sugar provides the perfect balance of sweetness and texture. Brown sugar adds a hint of molasses flavour and a chewy texture, while caster sugar helps achieve a crispy edge.
- Vanilla Essence: This adds a warm, aromatic note that complements both the strawberries and chocolate.
- Egg: The egg acts as a binding agent, ensuring the cookies hold together and maintain a soft, chewy texture.
- Flour, Baking Powder, and Bicarb Soda: These dry ingredients give the cookies structure and lift. The bicarb soda also helps create a slightly chewy texture.
- Sea Salt: A small amount of sea salt enhances the flavours of the other ingredients, balancing the sweetness and adding depth.
- Strawberries: Fresh strawberries bring a burst of fruity flavour and a slight tartness, which pairs wonderfully with the dark chocolate.
- Dark Chocolate: Using a block of dark chocolate instead of chips ensures larger, irregular chunks that melt beautifully, creating pockets of rich chocolate throughout the cookie.
See recipe card for quantities.
Cooking Tips
Melting Butter: Ensure the butter is fully melted but not too hot when mixing with the sugars. This helps dissolve the sugars properly and creates a smooth mixture.
Chilling the Dough: Refrigerating the cookie dough for 30 minutes helps the cookies maintain their shape and prevents them from spreading too much during baking.
Shaping Cookies: If the cookies come out of the oven looking uneven, use a butter knife to gently reshape them while they are still warm. This ensures they are round and uniform.
Balancing Flavours: Sprinkling a little extra sea salt on top of the cookies before baking enhances the flavours of both the strawberries and the chocolate.
Baking Time: Keep a close eye on the cookies as they bake. They should be browned around the edges but still slightly soft in the centre. This ensures a chewy texture once cooled.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh, place a piece of bread or a few apple slices in the container to maintain moisture. If you prefer to freeze them, lay the cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Frozen cookies can be stored for up to 3 months. To enjoy, simply thaw at room temperature or warm in a preheated oven at 160C for a few minutes.
FAQ
Can I use frozen strawberries instead of fresh ones? I don't recommend using frozen strawberries. As they thaw they can become mushy. Fresh is best for this recipe.
What can I use as a substitute for dark chocolate?If you prefer a different type of chocolate or want to switch things up, you can use milk chocolate, white chocolate, or even semi-sweet chocolate chips as a substitute. Each type of chocolate will give the cookies a slightly different flavour profile, so feel free to experiment based on your taste preferences.
How should I store these cookies to keep them fresh?To keep your Strawberry Chocolate Cookies fresh, store them in an airtight container at room temperature for up to 3-4 days. If you want to keep them for a longer period, you can refrigerate them for up to a week or freeze them for up to three months. When freezing, place the cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Thaw at room temperature before enjoying.
Related
Looking for other recipes like this? Try these:
Strawberry Chocolate Cookies
Ingredients
- 115 g butter salted can use unsalted too
- 85 g brown sugar
- 65 g caster sugar
- 1 tablespoon vanilla essense
- 1 egg
- 180 g plain flour
- ½ teaspoon baking powder
- 1 teaspoon bicarb soda
- ½ teaspoon sea salt
- 100 g strawberries fresh, cut into small pieces
- 250 g block of dark chocolate broken/chopped into chunks
Instructions
- Melt the butter and pour into a mixing bowl with both the sugars and the vanilla and whisk for 1 minute.
- Add the egg and whisk for another 30 seconds until well combined.
- Combine the flour, bicarb, baking soda and salt in another bowl then fold into the wet mixture.
- Reserve a few pieces of chocolate for the top of the cookies then fold through the rest of the chocolate and strawberries. Place the cookie dough in the fridge for 30 minutes. Preheat oven to 160C and line a large baking tray with baking paper in the meantime.
- Scoop about 8 round balls out onto the baking tray, allowing space for them to spread as they bake. Top the balls with the extra bits of chocolat and then bake for 10 - 12 minutes until browned around the edges.
- If they come out looking a bit uneven and wonky, use a butter knife to reshape into circles whilst the cookies are fresh out of the oven.
- Sprinkle with extra sea salt flakes and enjoy!
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