Strawberry Chocolate Chip Cookies
If you’re a chocolate strawberry lover, you have got to try these strawberry chocolate chip cookies! They’re packed with strawberry flavor thanks to freeze-dried strawberry powder, and then loaded up with chocolate chips. Plus, they’re made in one bowl!
Ingredients
- ¾ cup butter, softened (regular or dairy free)
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup freeze dried strawberry powder (or whole freeze dried strawberries ground into a powder)
- 1 egg
- 2 tsp vanilla extract
- ½ tsp salt
- ¾ tsp baking soda
- 2 cup + 1 Tbsp all-purpose flour
- ½ cup semisweet chocolate chips, plus more for topping (regular or dairy free)
- ½ cup whole freeze dried strawberries, chopped
Instructions
- Preheat your oven to 350° Fahrenheit (180 Celcius) and line two baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Mix in the freeze dried strawberry powder. Then add egg and vanilla extract, and beat until combined.
- Add in flour, baking soda and salt. Mix until a dough forms, then stir in the chocolate chips and chopped freeze dried strawberries.
- Use a medium cookie scoop or spoon to make 1.5 tbsp sized balls and place them on one baking sheet around 3-4 inches apart. Add more chocolate chips on top of each ball of dough if desired. Don't add anymore freeze dried strawberries to the tops of the dough (they will burn). You can do so as soon as you've pulled them out of the oven if desired.
- Bake the cookies (one sheet at a time for even baking) for 6-9 minutes. The edges of the cookies will look set. The middle will look just set, but not golden brown.
- Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy!
Notes
Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
Nutrition
Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 167mg | Fiber: 2g | Sugar: 16g | Vitamin A: 307IU | Vitamin C: 99mg | Calcium: 13mg | Iron: 3mg