Ingredients
Wet Ingredients
- 1 1/2 sticks unsalted butter (softened)
- 3/4 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tsp vanilla bean paste
Dry Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup Dutch-processed cocoa powder (sifted)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Mix-ins
- 1/2 cup dark chocolate (Ghirardelli or Lindt), chopped into small pieces, plus more for topping
- 1 cup freeze-dried strawberries, roughly chopped, plus more for topping
Instructions
- Cream Butter and Sugars: Place softened butter, light brown sugar, and white granulated sugar into a large mixing bowl. Cream together using a mixer for 2-3 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla bean paste to the creamed mixture. Beat on medium speed for about 2 minutes until the mixture turns pale and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, sifted Dutch-processed cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Mix Dry into Wet Mixture: Gradually add the dry ingredient mixture to the butter mixture and mix just until combined. Be careful not to overmix; the dough will be very thick.
- Fold in Chocolate and Strawberries: Gently fold in the chopped dark chocolate pieces and roughly chopped freeze-dried strawberries until evenly distributed throughout the dough.
- Chill Dough: Using an ice cream scoop, portion cookie dough onto a parchment-lined baking sheet. Cover the dough balls and refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Once chilled, preheat your oven to 350°F (175°C). Place six chilled cookie dough balls onto a parchment-lined sheet pan spaced evenly apart.
- Bake Cookies: Bake for 10-11 minutes until the edges are set and the centers remain slightly soft. Avoid overbaking to keep a chewy texture.
- Add Toppings and Cool: Immediately after removing the cookies from the oven, press additional chopped dark chocolate and freeze-dried strawberries onto the tops. Allow the cookies to cool completely on the baking sheet before serving.
Notes
- For best texture, use room temperature eggs and softened butter.
- Do not overbake cookies; centers should remain soft for chewy results.
- Freeze-dried strawberries add flavor without adding moisture, preserving cookie texture.
- Chilling the dough ensures the cookies retain shape while baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
