These rich and fudgy, chocolate-packed cookies that resemble the taste of a brownie with the sweetness from fresh strawberries, will be your next go-to cookie for any occasion.
These ooey-gooey double chocolate chip cookies are packed with fresh strawberries and are a perfect snack for any spring afternoon. Honestly, every day is the right kind of day to dive into these chocolate cookies!
Strawberries are just about in season, and all of my local grocery stores have quite a selection of fresh juicy red strawberries. Along with my fondness for chocolate, I could eat strawberries just about every day. So creating these cookies just made sense to me!
Why choose between chocolate or strawberries when you could have both! That's what I like to think anyway.
Tips Before Starting:
- The dough needs to chill in the fridge for 30 minutes before baking.
- After pureeing the strawberries, use a paper towel to soak out some of the excess water. This helps to keep the dough firm once the strawberries are incorporated.
- Halfway through baking, use a spoon (any dinner spoon will work) to flatten down the tops of the cookies.
- Because these cookies are made with fresh strawberries, any leftovers will need to be refrigerated.
- Softened butter
- Brown sugar
- Vanilla extract
- Cocoa powder (I used Hershey's)
- Baking soda
- Semi-sweet chocolate chips
How To Make Double Chocolate Chip Strawberry Cookies:
These cookies are quite easy to make! In just about an hour, you'll have freshly baked double chocolate chip strawberry cookies filling up your home with a mouthwatering chocolate smell.
First, puree the strawberries for three, one-second intervals (we don't want a soupy consistency, just super small pieces). Lay them out on a paper towel and pat dry. Or you can finely chop the strawberries into tiny bits with a knife.
Whisk together the flour, cocoa powder (sifted), baking soda, and salt. Set aside.
Cream together softened butter, sugar, brown sugar, and vanilla extract in an electric stand mixer. Add egg.
Now, reduce mixer speed to low and add in the flour mixture, scraping down the bowl when needed. Next, add the chocolate chips and pureed strawberries just until they are incorporated with the dough. Cover the dough and chill in the fridge for the next 30 minutes.
During the waiting time of the dough chilling, I like to start cleaning up my mess. This definitely makes me feel better knowing that when the cookies are done, the major mess is already clean and now I can just enjoy the finished product.
After the 30 minutes are up, scoop tablespoon-sized dough onto a cookie sheet that is lined with parchment paper, or in my case, a non-stick silicone sheet.
Bake at 350 degrees for 9-11 minutes. The most important part of the baking process is to remember to use a spoon halfway through baking to flatten the dough. If you don't, the dough will not spread out into the shape of a cookie and if you wait to flatten the dough at the end of the baking time, they will be under baked. So, please please please remember this step!
If it's easier for you, set your timer for 4 1/2 minutes and flatten the cookie dough at the end of that time. Then set your timer for an additional 4 1/2 to 6 minutes to finish baking completely.
Once the cookies have baked, leave on the cookie sheet for 10 minutes then transfer over to a cooling rack.
Double Chocolate Chip Strawberry Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 cup cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup pureed strawberries, about 4 medium-sized strawberries
* Chill dough 30 minutes before baking!
- Puree the strawberries for three one-second intervals (or finely chop them into tiny bits with a knife). Lay them out onto a paper towel and pat dry. Set aside.
- Whisk flour, sifted cocoa powder, baking soda, and salt in a medium-sized bowl and then set aside.
- In an electric stand mixer with the paddle attachment, cream together the softened butter, sugar, brown sugar, and vanilla extract.
- Add the egg, being sure it's fully incorporated.
- Reduce mixer speed to low and add in the flour mixture just until combined, being careful not to overmix (you might need to scrape down the bowl a couple of times). Combine the chocolate chips and pureed strawberries into the dough.
- Cover the electric stand mixer bowl with plastic wrap or a towel and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees. Bake for 9-11 minutes on a cookie sheet. Halfway through baking, use a spoon to push down the dough in the ovenIf it's easier for you, set your timer for 4 1/2 minutes and flatten the cookie dough at the end of that time. Then set your timer for an additional 4 1/2 to 6 minutes to finish baking completely.
- Let the cookies cool on the pan for 10 minutes, then transfer over to a wire rack.
- *Chill Dough Before Baking: It is important for the dough to solidify more fully in the refrigerator for 30 minutes before baking.
- Halfway Through Baking: Use a spoon (any dinner spoon will work) to flatten down the tops of the cookies. If you don't, the cookies will not spread out and bake properly.
- Leftover Cookies: Because these cookies are made with fresh strawberries, any leftovers will need to be refrigerated.