Chocolate Covered Strawberry Cookies
All the flavors of a chocolate covered strawberry in cookie form!
Equipment
- Large mixing bowl
- Wooden spoon
- cookie sheet
- small or medium cookie scoop
- parchment paper or silicone baking liner
- large skillet
- Measuring cups and spoons
Ingredients
- 1 cup salted butter 2 sticks
- 1 cup dark brown sugar packed
- ½ cup granulated white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 2 ¼ cups all-purpose flour
- 1 cup dark or milk chocolate chips
- 1 cup white chocolate chips
- 1 ½ cups dried strawberries or freeze dried strawberries chopped to be equal size to chocolate chips
- 2 teaspoons flakey sea salt optional
Instructions
- Preheat oven to 350° F (if resting dough, no need to preheat prior to making the dough)
- In a large skillet, add the butter and melt over medium to begin making the browned butter.
- While stirring continuously, allow the butter to bubble. Watch the butter closely as it begins to bubble and continue to stir. After coming to a boil the butter will begin to develop a foam on top before it turns to an amber brown. Once the butter has turned amber brown, approximately 3-4 minutes, remove from heat and transfer to a medium mixing bowl to stop the cooking and set aside to cool.
- Stir together the dark brown sugar and granulated sugar and add to the cooled butter. Stir 3-4 times with a rubber spatula or wooden spoon, just to start incorporating.
- Add the eggs and vanilla to the sugar/butter mixture and stir until mixture is homogeneous
- Add the flour and baking soda, and stir with the wooden spoon to combine. Once the flour is mostly combined add the dried strawberries and chocolate chips fold into the dough until evenly combined.
- For best results, cover dough with plastic wrap and place in the fridge for at least 1 hour or up to overnight. Your cookies will still be delicious if you skip this step, but they will be better if the dough is allowed to rest. Remove from fridge 20-30 minutes prior to attempting to scoop dough.
- On a parchment paper or silicone lined cookie sheet, using a medium cookie scoop or rounded tablespoon portions of the cookie dough spaced approximately 2 inches apart. Repeat on a second cookie sheet if you're baking both batches at once.
- Bake in a preheated 350℉ oven for 9-10 minutes or until the cookies are golden brown.
- Allow to cool on the pan for 5 -10 minutes before moving to a cooling rack to cool completely.
Nutrition
Serving: 1cookieCalories: 184kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 86mgPotassium: 68mgFiber: 1gSugar: 17gVitamin A: 173IUVitamin C: 0.1mgCalcium: 37mgIron: 1mg
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