It’s strawberry season and I can’t seem to get enough of it! It has been quite some time since I whipped up a batch of cookies so I figured I would take the beloved chocolate-covered strawberry combination and use it as inspiration for my chocolate strawberry cookie. These cookies are soft and chewy, with melty chocolate chunks, swirls of roasted strawberry jam, and a zingy freeze-dried strawberry-sugar mixture sprinkled on top.
The base of the cookie is slightly adapted from Broma Bakery’s best chocolate chip cookie recipe. Before making the cookie dough, strawberries are roasted in the oven until their juices thicken and they become nice and jammy. The mixture is pureed and swirled into the chocolate-studded cookie dough to add hints of fruity flavor to the cookie. To amp up the strawberry flavor, I top the cookies with blitzed up freeze-dried strawberries mixed with a bit of granulated sugar. I find the tartness of the freeze-dried strawberries adds a nice counterbalance to the sweet cookie dough.
These cookies turn out best if the dough is rested overnight, since it gives extra time for the strawberry jam to set and for the cookie dough to firm up. If you’re in a hurry, you can bake them after they rest for an hour, but they may spread a bit more.
Chocolate strawberry cookies
Course: Cookies and barsDifficulty: Baking session22
cookies30
minutes1
hour10
minutesInspired by chocolate-covered strawberries, these chocolate strawberry cookies are soft and chewy, with gooey pockets of dark chocolate and swirls of sweet and tangy strawberry jam. The cookies are topped with freeze-dried strawberry powder to add a little bit more zing and tartness. The base cookie recipe is slightly adapted from Broma Bakery.
Ingredients
- For the roasted strawberry jam
1/2 lb strawberries, hulled and quartered
2 Tbsp granulated sugar
1/2 Tbsp lemon juice
A few grounds of freshly cracked black pepper
- For the cookie dough
10 Tbsp unsalted butter
1 cup (212g) packed light brown sugar (see note)
1/4 cup (50g) granulated sugar
1 large egg + 1 egg yolk, room temperature
1 Tbsp vanilla extract
1 3/4 cup (220g) all-purpose flour
3/4 tsp baking soda
1 tsp diamond crystal kosher salt
7-8 oz (200g) bittersweet chocolate, chopped into chunks
- For the topping
2 Tbsp ground freeze-dried strawberries
1 Tbsp granulated sugar
Instructions
- Make the jam
- Preheat the oven to 325. Add the strawberries, lemon juice, sugar, and black pepper to a glass baking dish and stir together. Bake until the strawberries have broken down and the liquid has reduce and thickened, stirring every 20 minutes or so. The jam should be ready after about one hour of cooking. Mash with a fork or, for a smoother texture, quickly pulse in a food processor or with an emulsion blender. Store in the refrigerator while you proceed to the next step.
- Make the cookies
- Melt the butter and let cool for a few minutes. To a bowl, add the melted butter, brown sugar and granulated sugar and mix together with a spatula. Stir in the egg, egg yolk, and vanilla until combined.
- Add in the flour, baking powder, and salt. Give them a little mix at the top of the bowl and then stir the entire mixture together just until there are no more flour streaks.
- Stir in the chocolate chunks. Then, remove the jam from the fridge. If it is completely chilled and therefore stiff, microwave it briefly to thin it out a little bit. Distribute mounds of the jam over the cookie dough using a large spoon. Then using a spoon, knife, or chopstick, swirl the jam throughout the cookie dough, making figure eight, circular patterns. Swirl until the jam appears to be well-distributed–if you swirl too much, everything will just run together so don’t overdo it. Cover the dough with plastic wrap and chill for at least one hour, or overnight.
- Preheat the oven to 350F. Scoop out the dough into golf-ball sized mounts (about 1 Tbsp) and either roll in the strawberry sugar mixture or sprinkle it on top. Place the cookies on a parchment-lined baking sheet, spaced two inches apart. Bake for 11-13 minutes, or until golden brown along the edges and just set in the center. Let cool completely.
Notes
- If you want your cookies a little bit less sweet, you can reduce the brown sugar by 2 Tbsp. Bigger changes to the sugar content may affect the texture and spread of the cookie.
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