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- 1 cup fresh strawberries, hulled and finely chopped - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips To make these cookies, you need fresh strawberries. They add a sweet and juicy burst. Softened butter helps make the dough creamy. Granulated sugar and brown sugar mix well for sweetness. The egg binds everything together. Vanilla extract gives a warm, rich flavor. You will mix flour, baking soda, and salt for the dry mix. Finally, semi-sweet chocolate chips bring that classic cookie taste. This blend of flavors makes each bite a delight! - Mixing bowls - Baking sheet - Parchment paper - Cookie scoop or tablespoon To bake these cookies, you need a few tools. Mixing bowls help you combine all the ingredients. A baking sheet is a must for the oven. Parchment paper keeps cookies from sticking. A cookie scoop or tablespoon helps you drop the dough easily. With these tools, you’re ready to create a tasty treat! {{ingredient_image_1}} 1. Preheat the oven and line the baking sheet Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. Next, grab a baking sheet and line it with parchment paper. This step makes clean-up easier and keeps cookies from sticking. 2. Cream together butter and sugars In a large mixing bowl, add 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Mix these together until the mixture becomes light and fluffy. This process adds air to the mix, making your cookies soft. 3. Combine wet and dry ingredients Now, beat in 1 large egg and 1 teaspoon of vanilla extract to the butter mixture. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet mix, stirring until just combined. Don't overmix; it can make your cookies tough. 4. Fold in strawberries and chocolate chips Gently fold in 1 cup of finely chopped strawberries and 1 cup of semi-sweet chocolate chips. Make sure they are evenly mixed into the dough. This step adds flavor and makes the cookies even more delightful. 5. Shape the dough and space on baking sheet Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each ball to allow for spreading during baking. 6. Baking time and cooling instructions Place the baking sheet in the oven and bake for 10 to 12 minutes. Look for lightly golden edges and soft centers. Once baked, let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet smell wafting through your kitchen! To get the best texture in your cookies, start with room temperature butter. Softened butter mixes well with sugars, creating a light and fluffy base. Mix the butter and sugars together until they are creamy. This adds air, which helps the cookies rise and stay soft. When picking strawberries, look for ripe ones. They should be bright red and firm. Ripe strawberries add natural sweetness and juicy flavor to your cookies. You can also try different types of chocolate. Semi-sweet chocolate chips work great, but dark or milk chocolate can change the taste. Feel free to experiment! Cooling your cookies is key. Let them sit on the baking sheet for five minutes after baking. This helps them firm up a bit. If you want soft cookies, watch the baking time closely. Pull them out when the edges are golden, but the middle is still soft. This way, they stay chewy and delicious. Pro Tips Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. Frozen strawberries can work, but they may add excess moisture to the dough. Chill the Dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking. This helps prevent spreading. Mixing Technique: Be careful not to overmix the dough after adding the flour. This ensures your cookies remain soft and tender. Storage: Store any leftover cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. {{image_2}} To make vegan strawberry chocolate chip cookies, swap out a few key ingredients. Use coconut oil or vegan butter instead of unsalted butter. Replace the large egg with a flax egg, which you can make by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let this mix sit for about 5 minutes until it thickens. For the sugars, make sure they are vegan-friendly. The rest of the ingredients stay the same, so you can still enjoy that sweet, fruity taste! If you need gluten-free cookies, you can easily use gluten-free flour. Look for a blend that works for baking. I recommend using a mix of almond flour and coconut flour. This combo adds a nice texture. You may need to adjust the amount of flour slightly. Start with 1 ½ cups, but monitor the dough. It should be soft but not sticky. You’ll still get the delicious taste of strawberries and chocolate! Want to mix it up? There are many ways to add more flavor! Consider adding nuts like chopped walnuts or pecans for crunch. You can also sprinkle in some cinnamon or nutmeg for warmth. How about adding a splash of orange or lemon zest for a citrus twist? These small changes can make your cookies even more special and fun! To keep your Strawberry Chocolate Chip Cookies fresh, store them at room temperature. Use an airtight container to stop air from making them dry. If you live in a hot area, you may want to keep them in the fridge. The cold helps them stay fresh longer, but they might lose some softness. To freeze your cookies, let them cool completely first. Place the cookies in a single layer on a baking sheet. Freeze them for about an hour. Once firm, transfer them to a freezer bag. Squeeze out the air and seal it tight. When you want to eat them, thaw overnight in the fridge. You can also warm them in the oven for a few minutes for that fresh-baked taste. Your cookies will stay fresh for about a week at room temperature. If stored in the fridge, they can last up to two weeks. When frozen, they can last for about three months. Just remember to check for any freezer burn when you take them out. Enjoy your cookies while they are at their best! To make cookies softer, you can try a few tips: - Use more brown sugar than white sugar. Brown sugar has more moisture. - Add an extra egg yolk for richness. - Do not overbake your cookies. Remove them when they look slightly underbaked. - Chill the dough before baking. This helps keep them soft. These steps help create a chewy texture that many love in cookies. Yes, you can use frozen strawberries. However, fresh strawberries give the best flavor. Frozen berries may add extra moisture to the dough. This can change the cookie's texture. If using frozen, thaw and drain them well before adding. Cut them into small pieces to mix easily into the dough. There are many fun options to replace chocolate chips. You can use: - White chocolate chips for a sweeter taste. - Peanut butter chips for a nutty flavor. - Butterscotch chips for a rich, caramel-like taste. - Chopped nuts like walnuts or pecans for crunch. These alternatives can make your cookies unique and delicious! This blog post covered how to make delicious strawberry chocolate chip cookies. We explored the ingredients, tools, and step-by-step instructions. I shared tips to achieve the perfect cookie and variations for different diets. Remember, small details like butter temperature and cooling time matter. Store your cookies well to keep them fresh. Baking is fun, and these cookies can fit anyone’s taste. Now it's time to gather your ingredients and make these cookies yourself!

Strawberry Delight Chocolate Chip Cookies

Delicious cookies featuring fresh strawberries and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup fresh strawberries, hulled and finely chopped
  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Gently fold in the chopped strawberries and chocolate chips until evenly distributed throughout the dough.
  • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Allow cookies to cool completely for best texture.
Keyword chocolate chip, cookies, strawberry