Description
Indulge in these delightful Chocolate Covered Strawberry Cookies that perfectly blend the sweetness of fresh strawberries with rich semi-sweet chocolate chips. Soft, chewy, and bursting with flavor, these cookies are an irresistible treat that’s easy to make and sure to impress.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup fresh strawberries, diced
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the dough with a rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Strawberries and Chocolate Chips: Gently fold in the diced fresh strawberries and semi-sweet chocolate chips, distributing them evenly throughout the dough while maintaining the strawberry pieces’ integrity.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, ensuring a soft yet fully cooked center.
- Cool: Remove the baking sheet from the oven and let the cookies cool for about 10 minutes on it to firm up, then transfer them to a wire rack to cool completely.
- Drizzle with White Chocolate: If desired, melt the white chocolate chips and drizzle over the cooled cookies to add an elegant and sweet finishing touch.
Notes
- Use fresh strawberries and dice them evenly to prevent excess moisture and ensure balanced flavor.
- Do not overmix the dough once the dry ingredients are added to maintain cookie tenderness.
- For best results, chill the dough for 30 minutes before baking if time allows, which helps prevent cookies from spreading too much.
- The white chocolate drizzle is optional but adds a beautiful visual appeal and extra sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
