Chocolate and Strawberry Cookies
These Chocolate and Strawberry Cookies are jam-packed with chocolate chips, freeze-dried strawberries and are dipped in milk chocolate.
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Cookies
Cookies are one of my favourite things to bake. It is just so quick and easy to whip up a batch whenever you need a sweet treat fix.
These cookies are based on my Giant Valentine’s Cookie, but I wanted smaller individual cookies to share. That can also be eaten all year round.
Freeze-dried Strawberries
To get a strawberry flavouring in my cookies I used freeze-dried Strawberries. I did make these cookies with fresh strawberries. However I found that the extra moisture in the fresh strawberries changed the texture of the cookies and made them quite wet.
I could have added less strawberry but then you get less strawberry flavouring. So, I settled for freeze-dried Strawberries instead. The freeze-dried Strawberries bake really well, and you get such a strong strawberry flavour from them. I absolutely love them.
I got my freeze-dried Strawberries from Amazon. If you are just needing them for this recipe then you might find that this bag is too much. You can get smaller amounts of freeze-dried Strawberries from Sainsbury’s.
Chocolate Chips
Because these are Strawberry and Chocolate Cookies I went with milk chocolate chips. I absolutely adore the classic milk chocolate and strawberry combination.
Of course, you can use any flavoured chocolate chip you want. Both white and dark chocolate will work perfectly in this recipe.
Whenever I am making cookies, I always just use whatever chocolate I have to hand. So, for these cookies, I did use chocolate chips, but I have previously just used a bar of chocolate and chopped it up into small chunks. You could use a combination of chunks and chips too. It will just depend on how big you like your chunks of chocolate.
Cookie Dough
The cookie dough is super easy and quick to make. I start by mixing together my butter and sugars. In cookies, I always use a combination of light brown sugar and granulated sugar.
The light brown sugar makes the cookies chewier and gives them a slight caramel flavour. The granulated sugar helps make the cookies lighter and crunchier.
Related Recipes
Strawberry and Chocolate Cupcakes
I always use unsalted butter in these cookies. I have always found that when using a baking spread the cookies spread too much. However, depending on how you like your cookies, either will work perfectly in this recipe.
The cookie dough also has cornflour which helps stop the cookie from spreading too much. I absolutely love a thick chunky cookie. I also used bicarbonate of soda which is a classic raising agent in cookies and baking powder.
As I said above I love a thick, chunky cookie so I always roll my cookie dough into 100g balls. If you wanted you could make them bigger or smaller depending on your own preference. Just remember you will need to adjust the cooking time.
Baking
The cookie dough balls will spread in the oven. How much they spread will depend on how tightly compacted the balls are. If you have pressed them together tightly then they won’t spread as much, compared with cookie dough balls that aren’t pressed together as firmly.
If the cookies are baked but haven’t flattened out completely you can gently press them down once they come out of the oven.
It can be difficult to tell when cookies are baked, as they will still be super soft when you take them out of the oven. They start to harden and set as they cool. I always find the best way to tell if a cookie is baked is by the colour, they should be golden brown around the edges.
Chocolate Dip
Once the cookies have cooled completely you can dip them into melted chocolate. I used milk chocolate as I used milk chocolate chips in the cookie dough, but dark or white chocolate will work perfectly too.
I melted the chocolate in a jug rather than a bowl as it was deeper and let me dip the cookies into the chocolate around halfway. Then I sprinkled over some leftover freeze-dried strawberries to finish the cookies off.
Alternatives
I used milk chocolate chips and melted milk chocolate to dip the cookies, but this could be replaced with white or dark chocolate.
Equipment
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Chocolate and Strawberry Cookies
Ingredients
To Make the Chocolate and Strawberry Cookies
- 100 g Unsalted Butter
- 125 g Light Brown Sugar
- 50 g White Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 250 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 250 g Milk Chocolate Chips
- 12 g Freeze-Dried Strawberries
To Decorate
- 200 g Milk Chocolate
- Freeze-Dried Strawberries
Instructions
To Make the Cookie Dough
- Preheat the oven to 180C (160CFan) and line a baking tray with baking parchment and leave to one side
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg and egg yolk, flour, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and freeze-dried Strawberries and mix again until they are evenly distributed.
- Weight your cookie dough into balls of around 100g and place them on your baking tray. Ensure that they are evenly spaced out as they will spread in the oven.
- Bake for 13-15 minutes or until they are golden brown around teh edges.
- Remove from the oven and leave to cool fully on the baking tray.
To Decorate
- Add the chocolate to a deep bowl or jug and melt for.
- Dip the cookies halfway into the chocolate and sprinkle over the freeze-dried strawberries while the chocolate is still wet. Leave to set fully.
Notes
- These Chocolate and Strawberry Cookies will last 4-5 days in an airtight container.
- The cookie dough can be frozen in individual portions for up to 3 months. If baking from frozen add 2-3 minutes to the cooking time.
- I wouldn’t recommend using fresh or frozen strawberries in the cookie dough as they will make the cookie dough quite wet.
- You can buy freeze-dried Strawberries from Amazon (these are the ones I used) but you can also get them from Sainsbury’s.