Strawberry Chocolate Chip Cookies
A delicious twist on the classic chocolate chip cookie with hints of almond extract and bright berries!
Servings cookies (3 dozen)
Ingredients
- 3 cups flour 390g
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup butter at room temperature* you can also use butter flavored shortening, or a combo of both
- ¾ cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon almond extract
- 12- ounce bag chocolate chips
- 1 ½ - 2 cups roughly chopped freeze-dried strawberries*
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Combine flour, salt, and baking soda in a small bowl and set aside.
- In the bowl of a stand-mixer, combine butter (and shortening if using both), brown sugar and white sugar. Beat at medium speed until creamy. Add in eggs, one at a time, beating until each one is incorporated. Add vanilla and almond extracts.
- Add dry ingredients and mix until just combined. Add chocolate chips and strawberries and mix until well blended.
- Use a cookie scoop to portion dough into 1 1/2" balls and place on baking sheet
- Bake for 8-10 minutes, until set on edges and slightly soft in centers. Remove and let cool on baking sheet for 2-3 minutes and then transfer to cooling rack. Yields about 3 dozen.
Notes
- Store cooled cookies in an airtight container at room temperature and enjoy within 2-3 days for best results.
- These cookies freeze beautifully! Freeze fully cooled cookies in a freezer-safe container with a layer of parchment between each layer for up to 2-3 months. Allow to thaw at room temperature as needed.
- For perfectly round cookies, use a canning ring or upside-down glass lager than the cookies and swirl around each one on the baking sheet while they are fresh out of the oven. This shapes each cookie into a nice circle and gets rid of uneven edges.
- Feel free to use butter flavored shortening in place of butter, or half butter and half shortening.
- Freeze-dried berries can be roughly chopped with a knife, or simply broken up with your hands a bit. The amount is flexible. There's a large curve depending on how much you break down your berries. If you are crushing them into teeny tiny pieces you will need a lot to fill 2 cups. I simply use a knife or my hands to break down pieces so they are similar in size to a chocolate chip. Don't stress if you don't have a full 2 cups!
Nutrition
Serving: 1cookie, Calories: 200kcal, Carbohydrates: 30g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 117mg, Potassium: 140mg, Fiber: 1g, Sugar: 20g, Vitamin A: 171IU, Vitamin C: 80mg, Calcium: 18mg, Iron: 2mg
Calories: 200kcal
Cost: $10
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