Strawberry and Chocolate Chip Cookies

Ingredients

• 0.5 cup unsalted butter (melted and cooled)
• 0.5 cup light brown sugar
• 0.333 cup granulated sugar
• 1 large egg
• 1 tbsp vanilla extract
• 1.25 cup all-purpose flour (spooned and leveled)
• 0.5 tsp baking soda
• 1 tsp salt
• 1.5 cup semisweet chocolate chips
• 23 g freeze-dried strawberries
• flaky sea salt (for garnish)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a bowl, combine the all-purpose flour, baking soda, and salt. Set the dry mixture aside.

3. 3

   In a separate bowl, add the melted, cooled butter. Add the light brown sugar and granulated sugar.

4. 4

   Whisk the butter and sugars for 1–2 minutes, until the mixture turns into a paste.

5. 5

   Crack in the egg and add the vanilla. Mix until combined.

6. 6

   Add the dry ingredients to the wet mixture. Gently fold until just combined; do not overmix.

7. 7

   Add the semisweet chocolate chips and freeze-dried strawberries. Mix gently with a spatula until distributed throughout the dough.

8. 8

   Scoop the dough into 9 cookies and place them on the parchment-lined baking sheet. Because the cookies spread while baking, place no more than 4 cookies on a 15 × 10-inch baking tray at a time.

9. 9

   Bake for 12 minutes, until the edges are golden and crisp while the centers remain gooey.

10. 10

    Sprinkle the cookies with flaky sea salt. Allow them to cool completely before serving.

Notes

The source title says the recipe makes 9–10 cookies, while the method says to scoop 9 cookies. Bake in batches if needed so the cookies have room to spread.

Nutrition per serving

• dessert
• cookies
• baked
• vegetarian
• American
• chocolate
• strawberry