Add a whole bunch of chopped berries to a classic dessert recipe and you get these sweet, chewy, tart, and decadent Strawberry Chocolate Chip Cookies.
On Wednesday nights, I cook with the youth group at church. The idea is to teach them some basic kitchen skills while also preparing meals that can be given to church members who need them. It’s often the highlight of my week, partly because I have a ton of fun and partly because the kids are constantly cracking me up with their lack of kitchen common sense.
One night we were making brownies and I noticed one senior student reaching over to plug in the electric hand mixer. “Don’t bother with it,” I told him. “Just mix them by hand.” I stepped out of the kitchen to check on Q and returned a few minutes later to find the student wrists-deep in the bowl of brownie batter. After I caught by breath from laughing so hard, I explained to the group the vital distinction between the phrases, “mix by hand,” and, “mix using your hands.”
What does that have to do with Strawberry Chocolate Chip Cookies? Nothing, really, but that’s okay. We can take a sec to talk about the recipe. I’m a chocolate-covered strawberry junkie, so making these cookies was a no-brainer. They turned out to be perfectly chewy and sweet, and the berries, after baking, were just a touch sour. The combination is an addictive cookie that I ate way too many of.
Strawberry Chocolate Chip Cookies
1 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 tsp baking soda
3/4 tsp salt
2 1/4 cups flour
2 cups chocolate chips
1 pint of strawberries, diced (about 2 cups)
Preheat oven to 375 degrees. In a large bowl, beat together butter, sugar, and brown sugar. Add eggs, vanilla, baking soda, and salt, and mix well. Add flour and mix just until combined. Sprinkle in chocolate chips and berries and mix once more, just until combined.
Scoop dough onto parchment-lined baking sheets and bake for 8-11 minutes, or until cookies have lost their shine and are becoming golden around the edges. Serve fresh or refrigerate for up to two days.
- I use semisweet chocolate chips in my regular chocolate chip cookie recipe, but I use milk chocolate in this so the sweet chocolate can balance the tart berries.
- As with most cookie recipes, it’s important to only mix only until the flour is just combined.
Other Recipes You’ll Love
- Chocolate-Covered Strawberry Brownies
- Toffee Chocolate Chip Cookies
- Strawberries and Cream Layer Cake
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