Name: Recipe "Strawberry Chocolate Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.25 cup all-purpose flour (spooned and leveled); 0.75 cup dutch processed cocoa powder; 1 tsp baking soda; 0.5 tsp baking powder; 1 tsp salt; 1 tsp espresso powder; 1 cup unsalted butter (at room temperature); 1 cup granulated sugar; 1 cup light brown sugar (packed); 2 egg eggs (large); 1 tbsp pure vanilla extract; 1.5 cup freeze-dried strawberries (roughly chopped); 1 cup semi-sweet chocolate chips; 1 cup chocolate chunks; flaky sea salt (for sprinkling on cookies)

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Why I Love These Strawberry Chocolate Cookies

I first made these strawberry chocolate cookies for Valentine’s Day, and they’ve been a staple ever since. The rich chocolate paired with tangy freeze-dried strawberries tastes just like chocolate-covered strawberries, but in cookie form. With chocolate chips and chunks in every bite and a sprinkle of flaky salt, they’re fancy enough for holidays but simple enough for any day.

4 Reasons You’ll Love These Strawberry Chocolate Cookies

The freeze-dried strawberries add a concentrated tartness that balances the dark chocolate perfectly.
Using both chocolate chips and chocolate chunks gives you melty pockets in every bite.
A sprinkle of flaky sea salt on top brings out all the flavors and adds a nice crunchy finish.
They come together quickly and look impressive with minimal effort.

Key Ingredients for Strawberry Chocolate Cookies

Freeze-dried strawberries: Don’t substitute fresh or frozen, they add intense strawberry flavor without extra moisture, keeping the cookies chewy. Look for ones that are bright red and crisp.
Dutch processed cocoa powder: Gives a deeper, darker chocolate flavor. If you use regular unsweetened cocoa, the cookies will be less rich and slightly lighter in color.
Espresso powder: You won’t taste coffee; it simply intensifies the chocolate. Instant coffee granules work too if that’s what you have.

Kitchen Tools for Strawberry Chocolate Cookies

Stand mixer (or hand mixer) for creaming butter and sugar until smooth.
Parchment paper for easy cleanup and even baking.
Cookie scoop (2 to 3 tablespoons) for uniformly sized cookies.
Cooling rack to let cookies set without getting soggy.

Tips for Perfect Strawberry Chocolate Cookies

The key to soft, chewy cookies is not overbaking. Pull them when the edges are set but the centers still look a little underdone, they will continue to set as they cool. Also, make sure your butter is at room temperature but not too warm. If the butter is too soft, the cookies will spread too much and turn flat. Another tip: don’t overmix the dough once you add the dry ingredients. Mix just until the flour disappears, then fold in the strawberries and chocolate gently.

Texture Guide: How to Keep Strawberry Chocolate Cookies Soft and Chewy

If you want the chewiest cookies, use brown sugar and don’t overbake. The brown sugar adds moisture and helps create a soft texture. Also, the freeze-dried strawberries are key, they add flavor without extra liquid, so the cookies stay dense and chewy rather than cakey. For a slightly crisper edge, bake a minute or two longer, but keep an eye on them.

If you prefer a simpler texture, use all chocolate chips or all chocolate chunks instead of the mix. For a sweeter twist, try white chocolate chips in place of the semi-sweet. You can also add a teaspoon of peppermint extract along with the vanilla for a chocolate-mint version that’s perfect for the holidays. If you don’t have flaky sea salt, a sprinkle of coarse sugar works well too.

How to Serve Strawberry Chocolate Cookies

These cookies are great on their own, but I love serving them with a cold glass of milk or a warm mug of hot cocoa. For a special treat, sandwich a scoop of vanilla ice cream between two cookies for an ice cream sandwich. They also make a beautiful addition to a Valentine’s Day cookie platter alongside other pink and red desserts.

How to Store Strawberry Chocolate Cookies

Store cooled cookies in an airtight container at room temperature for up to 3 days. If you stack them, place a piece of parchment paper between layers to keep them from sticking.

How to Freeze Strawberry Chocolate Cookies

To freeze baked cookies, place them in a freezer bag or container and freeze for up to 2 months. For frozen dough, roll the dough into balls, place on a baking sheet, and freeze until hard (about 30 minutes). Then transfer the balls to a freezer bag and freeze for up to 2 months. When ready to bake, preheat the oven, place the frozen dough balls on a baking sheet, and add 2 to 3 minutes to the baking time.

Strawberry Chocolate Cookies FAQs

Can I use fresh strawberries instead of freeze-dried?

No, fresh strawberries contain too much moisture, which will make the cookies spread and turn soggy. Freeze-dried strawberries provide concentrated flavor without extra liquid.

Why is espresso powder in the recipe?

Espresso powder doesn’t make the cookies taste like coffee. It enhances the chocolate flavor, making it richer and deeper. You can omit it or substitute with an equal amount of instant coffee granules.

Can I freeze the cookie dough?

Absolutely. Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple minutes. The dough keeps for up to 2 months.

How do I know when the cookies are done?

Bake until the edges are set and the centers look soft and slightly underdone. They will continue to cook from residual heat. Overbaking makes them dry and cakey.

Recipe

Strawberry Chocolate Cookies

These decadent chocolate cookies are soft, chewy, and loaded with chocolate chips, chocolate chunks, and freeze-dried strawberries! The perfect dessert for Valentine's Day, Mother's Day, or any day!

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

303 kcal

Calories

Ingredients

Servings

2.25 cup all-purpose flour, spooned and leveled
0.75 cup dutch processed cocoa powder
1 tsp baking soda
0.5 tsp baking powder
1 tsp salt
1 tsp espresso powder
1 cup unsalted butter, at room temperature
1 cup granulated sugar

1 cup light brown sugar, packed
2 egg eggs, large
1 tbsp pure vanilla extract
1.5 cup freeze-dried strawberries, roughly chopped
1 cup semi-sweet chocolate chips
1 cup chocolate chunks
flaky sea salt, for sprinkling on cookies

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder. Set aside.
3
With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, one at a time, and mix in the vanilla extract and mix until combined.
4
With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
5
Stir in the freeze-dried strawberries, chocolate chips, and chocolate chunks.

6
Scoop or roll the dough into cookie dough balls, 2 to 3 tablespoons per cookie, depending on how big you want your cookies. Place on prepared baking sheet, about 2 inches apart.
7
Bake cookies for 10 to 14 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
8
Remove from oven and sprinkle the cookies with flaky sea salt. To make the cookies extra pretty, you can gently press extra strawberries and chocolate on top.
9
Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.

Nutrition (per serving)

303kcal

Calorie breakdown

Protein6%18 kcal

Fat40%127 kcal

Carbohydrates54%173 kcal

How this was calculated — 14 of 15 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1976 kcal

dutch processed cocoa powderCocoa, dry powder, unsweetened410 kcal

baking sodaLeavening agents, baking soda0 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

saltSalt, table0 kcal

espresso powderBeverages, Strawberry-flavor beverage mix, powder, prepared with whole milk4 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated924 kcal

light brown sugarSugars, brown912 kcal

pure vanilla extractVanilla extract43 kcal

freeze-dried strawberriesBeverages, Strawberry-flavor beverage mix, powder, prepared with whole milk317 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

chocolate chunksChocolate, dark, 60-69% cacao solids1390 kcal

flaky sea saltSalt, table0 kcal

Serving size ≈ 77 g · 30 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, dessert, Oven Baked, strawberry, vegetarian

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