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.
½cuppureed 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 ovenIf 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:
*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.