Chocolate-Covered Strawberry Chocolate Chip Cookies
Soft cookies with dark chocolate chips and chunks of freeze-dried strawberries.
Servings: 16 cookies
Ingredients
- 1 1/4 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 c butter, softened
- 1/4 c granulated sugar
- 1/2 c brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 c dark chocolate chips
- 3/4 c freeze-dried strawberries
Instructions
- Preheat oven to 350℉. Line two cookie sheets with parchment paper or silicone baking mats.
- In a small mixing bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), cream together butter and both sugars until light and fluffy, about 1-2 minutes. Scrape bowl.
- Add the egg and the vanilla and almond extracts. Mix until well-combined, about 1 minute. Scrape bowl.
- Slowly add dry ingredients and mix just until combined. Add chocolate chips and strawberries, mixing until combined.
- Using a medium cookie scoop or your hands, roll cookie dough into about 1 1/2 T-sized balls. Place at least an inch apart on your prepared cookie sheets. Bake for 8-10 minutes, until the edges of the cookies are beginning to brown and the tops are set.
- Let cool on the cookie sheet for 10 minutes, then move them to a cooling rack to cool completely. Store leftovers in an airtight container for up to 5 days.