Dark Chocolate Strawberry Chunk Cookies
Rich chocolate cookies loaded with chunks of fresh strawberries create an unexpectedly delicious combination. The berries add bursts of sweetness that balance the deep cocoa flavor beautifully.
You’ll love how the strawberries hold their shape during baking, creating little pockets of fruity goodness in every bite.
Getting the Right Strawberry Texture
Pat your strawberry chunks completely dry with paper towels before adding them to the dough. Wet berries will create steam pockets and make your cookies spread too much during baking.
Cut strawberries into ½-inch pieces rather than smaller chunks. Tiny pieces disappear into the dough, while larger chunks hold their shape and provide that satisfying burst of flavor you’re after. Don’t worry if they seem big – they’ll soften slightly as they bake.
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Dark Chocolate Strawberry Chunk Cookies
Equipment Needed
- 2 large baking sheets
- Electric mixer
- Medium mixing bowl
- Paper towels
- Cookie scoop or spoon
Instructions
- Prep oven and dry ingredients: Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream butter mixture: In a large bowl, beat softened butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla until combined.
- Combine dough and add-ins: Add flour mixture to butter mixture and mix on low speed until just combined. Pat strawberry chunks dry with paper towels, then gently fold in strawberries and chocolate chips by hand.
- Shape and bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, until edges are set and centers look slightly underbaked. Cookies will appear soft but should not jiggle when gently shaken.
- Cool and store: Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
Nutrition Facts
Per Serving (1 cookie)
