Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.1 cup unsalted butter, softened, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chocolate chips until evenly distributed throughout the dough.1 cup chocolate chips
- Gently fold in the finely chopped fresh strawberries. The dough might seem a little wet from the strawberries, which is perfectly normal.1 cup fresh strawberries, hulled and finely chopped
- For best results and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the flavors meld and the cookies maintain their shape.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted white chocolate over the cooled cookies using a fork or a piping bag. Let the drizzle set before serving.½ cup white chocolate chips
Notes
Once completely cooled, store your chocolate covered strawberry cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help keep them soft. Refrigeration can make cookies harder. Unbaked cookie dough can be frozen for up to 3 months. Baked cookies can also be frozen for up to 3 months. Reheat in a 300°F (150°C) oven for 3-5 minutes.
