These fresh strawberry chocolate chip cookies are packed with melty chocolate chips and fresh strawberry pieces. Soft centers and slightly crisp edges make them a total favorite.
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Strawberry chocolate chip cookies
Friends, you have to try these strawberry chocolate chip cookies. I have been making them since last year, and I am finally sharing the recipe. These cookies come out soft, buttery, and have a pop of strawberry flavor in each bite. They are made from scratch with simple ingredients.
About the ingredients
This is a quick ingredients overview. You can find the full list and quantities in the recipe card below.
The base of the cookies is all-purpose flour and granulated sugar, which provide structure and sweetness. For a deeper, caramel-like flavor, you can substitute part of the sugar with brown sugar.
I diced fresh strawberries into medium size pieces. They will add moisture to the dough, so the cookies will need to bake longer.
I used semi sweet mini chocolate chips, as they distributed batter throughout the dough since we have strawberries here as well.
Butter is important for both texture and flavor. Make sure it is soft but not melted, so it creams properly with sugar. For the best texture, make sure butter is soft, but not melting.
I used baking powder as a leavening agent to help cookies rise and stay soft. make sure it is fresh, as it can affect how well cookies rise and spread.
How to make fresh strawberry chocolate chip cookies
Step 1. Using electric mixer, cream softened butter and sugar. In a separate bowl, whisk flour, baking powder and salt.
Step 2. Add egg and vanilla extract. Mix until smooth on medium speed. Add half of the flour. Mix with a mixer again just until combined.
Step 3. Add the remaining flour and baking powder mix. Switch to a silicone spatula, mix the dough until it is all combined. Do not over mix it.
Step 4. Fold in strawberries first. Then, fold in the chocolate chips.
Step 5. Cover and chill the batter in the fridge for 30-40 minutes.
Step 6. Using a cookie scoop to portion the cookies. Form 12 cookie balls and place them in a parchment paper.
Step 7. Bake the cookies at 350 F for about 15-17 minutes or until the edges become slightly browned. Let them cool on a baking sheet for about 5 minutes. tranfer to the cooling rack to cool down completely.
Pro tip
Pat dry the strawberries after you cut them up to remove excess juice and prevent the cookies from becoming cakey.
How to store cookies with fresh strawberries
Because these cookies have fresh strawberries, it is best to store them in the airtight container in the fridge for up 4-5 days.
They will last at room temperature for up to 1 day. You can also freeze them for up to 2 months.
More recipes with fresh strawberries
Strawberry Ricotta Loaf - a rich and moist loaf cake topped lemon glaze.
Easy Strawberry Cake - made in one bowl, no frosting needed. Perfect for simple and easy dessert.
Strawberry Matcha - fresh strawberries blended with milk and added to the matcha for a vibrant and creamy iced late.
📖 Recipe
Fresh Strawberry Chocolate Chip Cookies
Equipment
- 1 Large Mixing Bowl
- 1 electric mixer
- 1 kitchen scale or measuring cups
- 1 medium size cookie scoop (1.5 tablespoons)
- 1 Baking pan
Ingredients
- 90 grams (6.5 tablespoons) softened butter
- 100 grams (½ cup) sugar
- 1 large egg
- 1 teaspoon vanilla
- 180 grams (1½ cup) flour
- 4 grams (1 teaspoon) baking powder
- 1½ grams (¼ teaspoon) salt
- 75 grams (½ cup) diced strawberries
- 85 grams (½ cup) mini chocolate chips
Instructions
- Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- Wash the strawberries and remove the green stems. Let them air dry or pat them dry with a clean towel. Cut the strawberries into about ¼ inch pieces.
- Cream softened butter and sugar in a large bowl until pale, smooth and slightly fluffy (2-3 minutes).
- Add egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder and salt. Add half of the dry ingredients to the wet ingredients. Mix with a mixer on lower speed. Switch to the silicone spatula. Add the remaining dry ingredients and mix until combined.
- Gently fold in strawberry pieces first, then the mini chocolate chips. Pat dry diced strawberries with paper towels if they are too juicy.
- Cover and chill the dough in the fridge for 30-40 minutes to help the cookies hold their shape.
- Scoop the dough onto the prepared baking sheet using a 1.5 tablespoon cookie scoop. You will have about 12 cookies.
- Bake for 15-17 minutes, or until the edges are lightly golden and centers are soft.
- Cool slightly on baking sheet before transferring to a wire rack.
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