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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.

Double Chocolate Chip Strawberry Cookies

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.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 24

Ingredients:
  

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ⅓ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ¼ cup flour
  • ½ cup cocoa powder, sifted
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup chocolate chips
  • ½ cup pureed strawberries, about 4 medium-sized strawberries

Instructions:
 

* 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 oven
    If it's easier for you, set your timer for 4 ½ minutes and flatten the cookie dough at the end of that time. Then set your timer for an additional 4 ½ to 6 minutes to finish baking completely.
  • Let the cookies cool on the pan for 10 minutes, then transfer over to a wire rack.

Notes:

  1. *Chill Dough Before Baking: It is important for the dough to solidify more fully in the refrigerator for 30 minutes before baking.
  2. 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.
  3. Leftover Cookies: Because these cookies are made with fresh strawberries, any leftovers will need to be refrigerated. 
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