Description
Hello, my fellow food lovers! Olivia here, welcoming you back to my cozy kitchen corner. There’s something absolutely magical about the smell of cookies baking—the buttery warmth, the sweet anticipation—it’s comfort in its purest form. And today, we’re bringing two icons together in one irresistible bite: strawberry and chocolate.
Ingredients
Wet Ingredients:
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1 cup unsalted butter, browned and cooled
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4 tbsp vegetable oil
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2½ cups dark brown sugar
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1 cup granulated sugar
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4 large eggs, room temperature
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4 tsp vanilla extract
Dry Ingredients:
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5½ cups all-purpose flour
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2 tsp baking soda
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1½ tsp salt
Mix-ins:
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14 oz (4 bars) high-quality dark chocolate, chopped
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2 cups fresh strawberries, diced and patted completely dry
Instructions
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Brown the Butter:
Melt butter in a light-colored saucepan over medium heat. Swirl occasionally until golden brown specks form and it smells nutty (like toasted hazelnuts). Remove from heat immediately and pour into a heatproof bowl to cool for 15–20 minutes. -
Make the Base:
In a large bowl, whisk together the browned butter, vegetable oil, brown sugar, and white sugar. Add eggs one at a time, whisking well after each addition. Stir in vanilla until smooth and glossy. -
Mix the Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined. Don’t overmix! -
Fold in the Good Stuff:
Gently fold in chopped chocolate and dried strawberries until evenly distributed. -
Chill the Dough:
Cover and refrigerate for 30 minutes. This helps control spread and gives you a thicker, chewier cookie. -
Bake:
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
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Scoop dough into balls (about 2 tablespoons each) and space them 2 inches apart.
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Bake for 9–11 minutes, until edges are golden but centers look slightly underdone.
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Rest & Cool:
Press extra chocolate chunks on top for a bakery-style look. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Dry those strawberries! Patting them thoroughly prevents soggy dough.
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Cool your butter: Hot butter can melt your sugar and lead to flat cookies.
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Don’t skip the chill: It makes all the difference in texture and shape.
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Add a pinch of sea salt on top after baking for a flavor boost.
Nutrition
- Calories: 210 cal Per Cookie
- Fat: 11g
- Carbohydrates: 26g
- Protein: 2g