Strawberry Chocolate Cookies
A delightful combination of strawberries and chocolate creates soft, chewy cookies bursting with flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour For a gluten-free option, substitute with gluten-free flour.
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar Powdered sugar can be substituted.
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened For dairy-free, substitute with coconut oil.
- 1 large egg For eggless, use flaxseed meal mixed with water or unsweetened applesauce.
- 1 teaspoon vanilla extract
Mix-ins
- ½ cup chopped strawberries You can substitute with other berries like raspberries or blueberries.
- ½ cup chocolate chips Mini chocolate chips can also be used.
Instructions
Preparation
- Start by gathering all your ingredients. Make sure your butter is softened to room temperature.
- Pre-chop your strawberries and set them aside.
Mixing
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract into the butter and sugar mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chopped strawberries and chocolate chips gently.
Baking
- Line your baking sheet with parchment paper.
- Drop spoonfuls of dough onto the prepared baking sheet, allowing space for spreading.
- Bake for 10-12 minutes until the cookies are soft in the center but firm around the edges.
- Let them cool for a few minutes on the baking sheet before transferring to a wire rack.
Notes
Store in an airtight container for up to a week, or freeze for longer freshness. Add a sprinkle of sea salt before baking for a gourmet touch.