Recipe courtesy of Katie Lee Biegel
Double Chocolate Strawberry Cookies
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- Level: Easy
- Total: 2 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 20 to 25 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22.5 servings
- Calories
- 190
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 27 mg
- Sodium
- 88 mg
We love cookies in our house, and especially anything chocolate. These cookies are kind of like a cookie meets a brownie, and the freeze-dried strawberries add a nice pop of flavor and color.
- Level: Easy
- Total: 2 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 20 to 25 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22.5 servings
- Calories
- 190
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 27 mg
- Sodium
- 88 mg
Ingredients
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Directions
- Sift together the flour, cocoa powder, baking powder and baking soda in a medium bowl. Whisk in the salt, then set aside.
- Beat together the butter, dark brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes.
- Reduce the speed to medium, then add the eggs, one at a time, followed by the vanilla, beating until incorporated, about 1 minute.
- Reduce the speed to low and gradually add the flour mixture, beating until just combined, about 1 minute. Do not overmix. Remove the bowl from the mixer, and, using a rubber spatula, fold in the chocolate chips and strawberries. Cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to evenly portion the dough onto the baking sheets. Use the palm of your hand to flatten each dough ball. Leave about 2 inches between cookies on the baking sheets.
- Bake 10 to 12 minutes. Remove from the oven and let cool on the baking sheets 10 to 15 minutes, then transfer to cooling racks to cool completely.
