Strawberry Dark Chocolate Cookies

With plenty of fresh strawberries and melty dark chocolate, these Strawberry Dark Chocolate Cookies are guaranteed to be your new favorite spring-summer cookies.

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This recipe was originally published on April 25, 2023.

These Strawberry Dark Chocolate Cookies are chewy and soft with a slightly crisp edge. They’re loaded with fresh strawberries and melty dark chocolate chunks! You know strawberry and chocolate make a great classic flavor combo right? So, if you haven’t tried this heavenly combo in a cookie, you need to make this recipe ASAP. These cookies are seriously perfect for spring-summer treats! Guaranteed to be your new favorite cookies.

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

How to Store >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THESE STRAWBERRY DARK CHOCOLATE COOKIES

1. Fresh strawberries + dark chocolate! Best classic flavor combination!
2. Perfectly soft and chewy with gooey centers and crunchy edges.
3. They require simple ingredients that you likely already have in your kitchen.
4. So perfect for spring and summer.

INGREDIENTS NEEDED & NOTES

Fresh Strawberries – Yes! These Strawberry Dark Chocolate Cookies have real chopped fresh strawberries in the dough. No artificial flavor here!

Dark Chocolate – The bitter flavor of dark chocolate balances out the cookie’s sweetness, giving them the perfect balanced flavor.

Butter – Unsalted butter is my favorite for baking, it gives you complete control of the overall flavor. Can I use salted butter? Yes, it is fine to use salted butter in baking.

Sugar – I use two types of sugar in this recipe, light brown sugar and granulated sugar to balance the sweetness and texture. Granulated sugar allows the cookie to go slightly crispy around the edges. Light brown sugar has a little more moisture than granulated sugar, so it makes the cookie soft and chewy.

Egg – You’ll only need one large egg to hold the ingredients together.

Vanilla Extract – Enhances and balances the flavor.

Flour – Two types of flour are used in this recipe, all-purpose flour, and bread flour. The combination of these flours makes the cookies chewier and spread less.

Salt – This will do the job of balancing out the flavor.

Baking Powder – We need quite a bit of leavener to lift this heavy cookie dough.

THINGS YOU’LL NEED TO BAKE THESE COOKIES

(Check my favorite baking tools and equipments here!)

1. Baking sheets
2. Parchment paper or silicone baking mats
3. Cookie or ice cream scoop
4. Rubber Spatula
5. Stand mixer or a big bowl

STEP-BY-STEP INSTRUCTIONS

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Prepare the Strawberries and Chocolate

In a large bowl, mix one teaspoon of baking soda with four cups of water and stir until dissolved. Add hulled strawberries to the water mixture and gently toss them with clean hands, then let the strawberries soak in the mixture for about 10 minutes. Rinse the strawberries clean and gently blot the strawberries with a towel to get rid of some moisture.
Cut the strawberries and dark chocolate into small chunks and set aside.

STEP 2 – Make the Cookie Dough

In a medium bowl, combine and whisk together all-purpose flour, bread flour, baking powder, and salt. Set aside.

Using a hand mixer or a stand mixer fitted with a paddle attachment, mix together the softened butter, light brown sugar, and granulated sugar on medium speed until creamy and well combined. Add 1 egg and vanilla extract, and continue mixing for about 3 minutes

Reduce the mixer speed to medium-low. Slowly add the dry ingredients (all-purpose flour, bread flour, baking powder, and salt) to the wet ingredients. mix on medium-low until well combined.

Stop the mixer and scrape down the sides and bottom of the bowl. Add the chocolate chunks and strawberries, and fold with a rubber spatula until just about combined. Do not overwork the dough. The dough is thick and a little bit sticky.

Line a baking sheet with parchment paper or a silicone baking mat. Scoop the cookie
dough onto the prepared baking sheet with a large (3 tablespoons) cookie scoop. Cover and chill the tray in the fridge for at least 2 hours and up to 1 day.

STEP 3 – Bake the Cookies

Preheat oven to 375F. Arrange the cold cookie dough on 2 baking sheets lined with parchment paper or silicone baking mats, around 2 inches apart. You can top each cookie dough with extra chocolate chunks and strawberries for a nice presentation.
Bake for about 12 minutes in the middle rack of your oven. You will know they are done when the edges start turning golden brown and the centers look soft and a little under-baked.
After baking, let the tray cool on a wire rack for at least 20 minutes before removing each one, then enjoy!

TIPS FOR MAKING THE BEST STRAWBERRY DARK CHOCOLATE COOKIES

• Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
• Use room temperature ingredients, especially butter and eggs. Room-temperature ingredients blend easily and incorporate together to create a smooth, even dough without chunks of cold butter or flecks of eggs.
• Keep your eyes on the cookies while baking, or at least check your cookies 3 to 5 minutes early. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature like on the recipe. Also, your cookies might be slightly thicker or smaller, meaning they need more or less baking time.
• Cool the cookies on the baking sheet first! I know, warm cookies from the oven, gooey and full of melty chocolate absolutely amazing. But if you want that perfect-shaped cookie and if you’re saving them to serve later, I recommend cooling the cookies on the baking sheet for at least 7 minutes, then you can transfer it to a wire rack to cool completely.

HOW TO STORE COOKIE DOUGH

Shape the dough with a large (3 tablespoons) cookie scoop, then chill the cookie dough balls in the refrigerator for 1 hour. Transfer the solid cookie dough balls into a plastic freezer bag or airtight container and store them in the refrigerator for up to 4 days or freeze for up to 2 months.

HOW TO STORE LEFTOVER COOKIES

Store any leftovers in an airtight container or ziplock bag. They will stay soft and fresh for up to 2 days at room temperature, up to a week in the refrigerator, and up to a month in the freezer.

FAQ (Frequently Asked Questions)

CAN I USE FROZEN STRAWBERRIES?

Frozen strawberries are mushier and hold more water than fresh ones. This will make the dough too wet. So, I recommend using fresh strawberries only!

♥ ♥ ♥
If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!