Hey there, Kitchies! Ready to bake up something irresistible? 🍓🍫

Introduction in Alex Guarnaschelli’s Writing Style

There’s something magical about the combination of strawberries and chocolate. It’s rich, decadent, and just sweet enough to make your taste buds dance. Now imagine that duo in a soft, chewy cookie, loaded with melty chocolate chunks and juicy bursts of real strawberries. That’s exactly what these Chocolate Chunk Strawberry Cookies bring to the table.

The secret to their perfect texture? A buttery cookie dough that bakes up soft in the center with just the right amount of crisp on the edges. The chocolate chunks melt into pools of goodness, while the fresh strawberries add a bright, fruity twist that makes every bite feel special.

Whether you’re baking for a summer picnic, a Valentine’s Day treat, or just a cozy night in, these cookies are bound to be a hit. Let’s get baking!

Resume of the Recipe in Todd Wilbur’s Writing Style

If you love chocolate-covered strawberries, you’ll go crazy for these cookies. They’ve got the perfect balance of sweet, buttery dough, rich chocolate chunks, and fresh strawberries for a soft, chewy texture with bursts of fruit in every bite.

These cookies come together easily and bake up beautifully golden, with melty chocolate and juicy strawberries peeking through. They’re a crowd-pleaser that’s just as perfect for a fancy dessert tray as they are for a midnight snack.

Exciting Story

One summer afternoon, my daughter and I found ourselves with a basket of fresh strawberries and a craving for something sweet. We usually make muffins or jam, but that day, we wanted cookies. The first batch disappeared before they even cooled, and my husband declared them “better than chocolate chip cookies!” (which is saying a lot in our house).

Now, these cookies have become our go-to whenever strawberries are in season. We’ve made them for birthdays, holidays, and even just because. The way the chocolate melts into the soft dough and mingles with the bright strawberries? Pure magic.

Why These Chocolate Chunk Strawberry Cookies?

Selling Points

Fresh & Fruity: Juicy strawberries add a unique, refreshing twist.
Chocolate Lover’s Dream: Rich chocolate chunks melt beautifully in every bite.
Perfectly Chewy: Soft centers with just the right crisp on the edges.
Easy to Make: No fancy ingredients or complicated steps.
Versatile: Great for summer, Valentine’s Day, or any time you need a treat!

Cuisine: American

Ingredients

For the Cookies:

½ cup (1 stick) unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup fresh strawberries, diced
¾ cup chocolate chunks (semi-sweet or dark)

How to Make Chocolate Chunk Strawberry Cookies

Step 1: Prep the Ingredients

Wash and pat dry the strawberries, then dice them into small pieces. Sprinkle with a tiny bit of flour to prevent them from making the dough too wet.

Step 2: Make the Dough

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing until smooth.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 4: Fold in the Good Stuff

Gently fold in the chocolate chunks and diced strawberries, being careful not to overmix.

Step 5: Chill & Bake

Cover the dough and refrigerate for at least 30 minutes (this helps prevent spreading). Meanwhile, preheat your oven to 350°F (175°C).

Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.

Step 6: Cool & Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey, chocolatey experience!

Tips for Chocolate Chunk Strawberry Cookies

Use fresh, firm strawberries to prevent excess moisture in the dough.
Chill the dough before baking to keep the cookies from spreading too much.
Pat strawberries dry after washing to avoid soggy cookies.
Swap chocolate chips for chunks for bigger, melty pockets of chocolate.
Store leftovers in an airtight container and enjoy within 2 days for the best texture.

Substitutions and Variations

Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Substitute butter with coconut oil or vegan butter.
White Chocolate Strawberry: Swap semi-sweet chocolate for white chocolate.
Nutty Twist: Add ½ cup chopped pecans or almonds for extra crunch.

Make a Healthier Version

Reduce sugar by using coconut sugar or maple syrup instead.
Use whole wheat flour for extra fiber.
Swap butter for mashed banana for a lighter option.

Closing in Todd Wilbur’s Style

And there you have it—Chocolate Chunk Strawberry Cookies that combine the best of fresh berries and rich chocolate in one dreamy bite. They’re sweet, chewy, and so easy to love. Give them a try, and let us know how they turn out! 🍓🍪

Relevant Categories

Desserts, Cookies, Summer Treats, Valentine’s Day

Frequently Asked Questions

Can I use frozen strawberries? Fresh works best, but if using frozen, thaw and drain them well.
Why is my dough too wet? Excess moisture from strawberries—make sure they’re dry before mixing in.
Can I skip chilling the dough? Chilling helps prevent spreading, but if you’re in a rush, bake immediately with slightly thicker dough balls.
How do I store these cookies? Keep them in an airtight container for up to 2 days at room temperature.
Can I freeze the dough? Yes! Scoop dough balls onto a tray, freeze, then store in a zip-top bag for up to 3 months.
What’s the best chocolate to use? Semi-sweet or dark chocolate chunks melt beautifully.
Can I add nuts? Absolutely! Try walnuts or almonds for a little crunch.
How do I prevent soggy cookies? Use firm, dry strawberries and avoid overmixing the dough.
Can I make these into bars? Yes! Press the dough into a baking pan and bake for 20-25 minutes.
Do these cookies stay soft? Yes! They stay chewy thanks to brown sugar and butter.