Fresh Strawberry Chocolate Chip Cookies
These fresh strawberry chocolate chip cookies are a family favorite! They are easy to make, with soft centers, lightly crisp edges, and packed with juicy strawberries and melty chocolate chips in every bite.
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.
Notes
Store the cookies at room temperature for up to 1 day. I recommend storing them in air tight container in the fridge for up to 4 days.
You can scoop the dough in to 12 balls and freeze them for up to 2 month. Bake for about 20 minutes from frozen.
Nutrition
Serving: 1cookieCalories: 187kcalCarbohydrates: 25.4gProtein: 2.5gFat: 9gSaturated Fat: 5.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 33.7mgSodium: 145.2mgPotassium: 62.1mgFiber: 1gSugar: 12.5g
Tried this recipe?Let us know how it was!