Go Back

Chocolate Strawberry Cookies

Prep Time 30 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 15 Cookies
Course: Dessert
Cuisine: American

Ingredients
  

Dry Ingredients
  • 2 cups + 2 Tbsp all-purpose flour 260 g
  • 1 tsp baking soda
  • ¾ tsp fine sea salt
Wet Ingredients
  • ½ cup 1 stick unsalted butter, measured before browning (113 g)
  • 1½ Tbsp neutral oil vegetable, avocado, or grapeseed
  • ½ cup + 2 Tbsp light brown sugar 120 g
  • ⅓ cup + 1 Tbsp granulated sugar 75 g
  • 2 large eggs
  • 2 tsp vanilla extract
Mix-Ins
  • ¼ cup bittersweet chocolate chips 60–70% (40 g)
  • ⅓ cup chopped bittersweet chocolate bar 60–70% (50 g)
  • 1 cup fresh strawberries diced small and patted very dry (150 g)
For Topping
  • ⅓ cup chopped bittersweet chocolate bar 60–70% (50 g)
  • Flaky sea salt

Equipment

  • Kitchen scale highly recommended for accuracy
  • 3-tablespoon cookie scoop for consistent sizing
  • Medium saucepan for browning butter
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Parchment paper
  • Baking sheets
  • Round cookie cutter slightly larger than the cookies, for shaping
  • wire cooling rack
  • Spatula

Method
 

Brown the butter
  1. Brown the butter (113 g / ½ cup) in a saucepan until golden and nutty. Transfer to a bowl. Chill briefly in the refrigerator or freezer until cooled but still fully liquid. Do not let it solidify. Whisk in the oil (1½ Tbsp).
Mix sugars
  1. Whisk in brown sugar (120 g / ½ cup + 2 Tbsp) and granulated sugar (75 g / ⅓ cup + 1 Tbsp) until smooth and glossy.
Add eggs and vanilla
  1. Whisk in eggs (2) and vanilla extract (2 tsp) until fully combined.
Add dry ingredients
  1. Fold in flour (260 g / 2 cups + 2 Tbsp), baking soda (1 tsp), and salt (¾ tsp) just until combined. Dough will be soft and sticky.
Add mix-ins
  1. Reserve a few strawberry pieces to press into the dough balls before chilling.
  2. Fold in chocolate chips (40 g / ¼ cup), chopped chocolate (50 g / ⅓ cup), and most of the strawberries.
Scoop and chill
  1. Using a 3 Tbsp ice cream scoop, portion dough onto a parchment-lined baking sheet. Press reserved strawberry pieces gently into the tops.
  2. Chill dough balls for at least 1 hour.
Bake (See Notes Below)
  1. Bake at 350°F (175°C) for 11 minutes, until edges are set and centers are soft.
Shape and finish
  1. About 1 minute after removing from the oven, use a round cookie cutter slightly larger than the cookie to gently swirl and shape.
  2. Press chopped chocolate (50 g / ⅓ cup) onto the tops and sprinkle with flaky sea salt.
  3. Let cookies rest on the hot pan for 5–10 minutes, then transfer to a rack.

Notes

STORAGE & MAKE-AHEAD NOTES

  • These cookies are best baked fresh.
  • Storing baked cookies in an airtight container will cause condensation and sogginess; leaving them uncovered will dry them out.
  • Dough balls can be refrigerated up to 24 hours and baked as needed.
  • Dough balls also freeze well and can be baked straight from frozen (add 1–2 minutes to bake time).