Strawberry Chocolate Chip Cookies

4.92 from 12 votes

Fewer things go better together than strawberries and chocolate, which is why these chewy Strawberry Chocolate Chip Cookies are the perfect dessert.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Preheat oven to 400°F.
In small bowl, mix 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
In the bowl of your stand mixer with the paddle attached, beat 1/2 cup unsalted butter, 3/4 cup brown sugar, and 1/2 teaspoon vanilla on medium speed until well blended. Beat in 1 large egg, mixing well. Add flour mixture, and beat slowly to incorporate, then faster to blend well. Stir in 1 cup semi dark chocolate chips and 1 cup freeze dried strawberries.
Drop batter in heaping tablespoons portions about 2 inches apart on parchment lined baking sheets.
Bake in preheated oven until edges of cookies are brown, about 8 to 10 minutes.
Let cookies cool on pan about 5 minutes, then transfer to cooling racks with a spatula. Serve warm or cool. Store in airtight container, or freeze for longer storage.

Makes 18 cookies. Serving size based on one cookie.

I know from past experience that strawberries are actually a very wet fruit and can drastically change baked goods, so I do not recommend using fresh strawberries in this recipe.
You can, however, replace the strawberries with any freeze dried fruit you prefer. I have used blueberries, raspberries, and even mango.
Freeze dried fruit is different than dried fruit. Freeze dried is extremely dry and can be crushed into a powder. It also retains a lot of the original flavor of the fruit. Dried fruit is sticky and chewy. I do not recommend using dried fruit in this recipe.
For best results, take cookies out of the oven as soon as they no longer look wet in the middle and allow them to sit on the hot baking sheet for about 5 minutes before transferring to a cooling rack. This will give you extra chewy cookies.