Get ready to experience a cookie revolution that will make your taste buds dance with pure joy! Imagine biting into a perfectly baked cookie where the rich, decadent chocolate chunks melt in your mouth, perfectly complemented by the bright, fresh burst of juicy strawberries. These aren't just ordinary cookies - they're a gourmet dessert experience that transforms a classic treat into a culinary masterpiece that will have everyone begging for your recipe.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1 cup diced strawberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in chocolate chunks using a spatula, being careful not to break up the chunks.
- Carefully fold in diced strawberries, ensuring they are evenly distributed throughout the dough. Note that strawberries release moisture, so work quickly to prevent the dough from becoming too wet.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Keep your strawberries fresh and dry: Pat the diced strawberries with a paper towel to remove excess moisture before adding them to the dough. This prevents the cookies from becoming too wet or soggy.
- Chill the dough: For even better flavor and texture, refrigerate the cookie dough for 30 minutes to 1 hour before baking. This helps prevent spreading and intensifies the flavors.
- Use room temperature ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cookie consistency.
- Don't overmix: Mix the dough just until ingredients are combined to keep the cookies tender and soft.
- Use high-quality chocolate chunks: Choose premium chocolate that melts beautifully and adds rich flavor to your cookies.
- Watch baking time carefully: Since strawberries add moisture, check cookies a minute earlier to prevent over-baking. The edges should be golden, but centers still slightly soft.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
