These strawberry chocolate chip cookies are soft and chewy, studded with melted chocolate chips and pieces of strawberry. The pairing tastes gourmet while the recipe remains simple.
Chocolate and strawberries are a timeless combination. If you want a quick way to elevate classic chocolate chip cookies, this recipe delivers. The cookies bake up chewy in the center with slightly crisp edges, and they’re loaded with chocolate chips and chopped strawberries. You can use fresh or freeze-dried strawberries and your favorite chocolate chips for slightly different textures and intensities of flavor.
These cookies are ideal for Valentine’s Day, a special occasion, or whenever you want bakery-style cookies at home.
What Kind of Strawberries to Use
For best results use fresh or freeze-dried strawberries. Avoid adding excess moisture to cookie dough, because too much liquid makes cookies spread and lose their desirable edges. Freeze-dried strawberries work especially well since they add bright strawberry flavor without extra moisture. Fresh strawberries are also fine—chop them well so they spread evenly through the dough and don’t create large wet pockets. I don’t recommend frozen berries because their ice crystals can release water as they thaw and make the cookies spread too thin.
The photos here use freeze-dried strawberries because I had some leftover from another recipe.
Baking Tips for these Strawberry Chocolate Chip Cookies
- This recipe was developed using cold butter to help preserve slightly crisp edges. Do not use melted or fully softened butter—they change the dough’s behavior.
- Measure flour carefully to avoid dry, dense cookies. A kitchen scale is best. If using cups, whisk the flour first, then spoon it into the cup and level off the top.
- Chop strawberries before adding them to the dough. Large pieces can prevent the cookies from keeping a good shape as they bake.
- If the dough spreads too much in the oven, chill the dough balls for 15–30 minutes before baking. Warm butter can cause excess spreading.
- If the cookies bake up too tall and don’t spread enough, you likely added too much flour. Gently press dough balls down before baking to help them flatten.
If you prefer strawberry cookies made with cake mix, there’s a different recipe suited for that approach. For more strawberry-inspired treats, try strawberry cheesecake, layer cake, or cupcakes.
Strawberry Chocolate Chip Cookies
Equipment
-
Cookie Sheets
Ingredients
- 1 2/3 cups all-purpose flour (207.5 grams)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), cold, cut into cubes
- 1/2 cup brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg, cold, from the fridge
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chopped strawberries, fresh or freeze-dried
- 2/3 cup chocolate chips (120 grams)
Instructions
-
Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats.
-
Whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
-
In a large bowl, beat the cold cubed butter with the brown sugar and granulated sugar until no chunks of butter remain.
-
Beat in the egg and vanilla extract until combined.
-
Add the flour mixture to the butter mixture. Stir a few times by hand, then mix on low speed and increase to medium until incorporated.
-
Fold in the chopped strawberries and chocolate chips.
-
Scoop the dough into balls. For large cookies use about 3 tablespoons of dough each (11–12 cookies). For smaller cookies use 1–1.5 tablespoons (about 22 cookies). Place cookies about 2 inches apart on the sheet.
-
Bake one sheet at a time on the middle rack. Large cookies: 12–14 minutes. Small cookies: 9–11 minutes.
-
Cool on the cookie sheet for at least 10 minutes, then transfer to a wire rack to finish cooling. Optionally dot each cookie with extra chocolate chips while still warm.
Notes
- Butter: This recipe uses cold butter. Do not use softened or melted butter. If using salted butter, omit the added salt.
- Berries: Measure 1/2 cup of strawberries after chopping. Avoid frozen berries because they can release water into the dough.
- Freezing: Dough balls freeze well for up to 2 months. Bake from frozen and add 1–2 minutes to the baking time. Baked cookies can be frozen up to 2 months with parchment between layers to prevent sticking.
- Storage: Store cookies in an airtight container for up to 3 days; cookies with berries tend to have a shorter shelf life.
- Nutrition: Nutrition facts are estimates per cookie, assuming 12 large cookies.
Nutrition
Like this recipe? Rate and comment below!