Dried strawberries are crushed into a powder and mixed into the perfect chocolate chip cookie dough. These are equal parts chewy, bendy, and crispy thanks to few adjustments, including a skewed butter-to-flour ratio and a tablespoon of gooey molasses. The advice I feel awkward sharing with bakers when they try my cookies? That it’s better to take them out of the oven a minute or so early, when they’re slightly underdone. It works to create chew, because you end up letting the cookies cool on the hot baking sheet, which means they actually continue baking a little bit. These are my secret weapon adjustments to make chocolate chip cookies the way I like them best, and the strawberries are simply a delightfully interesting, fruity bonus.
Strawberry Chocolate Chip Cookies
Makes about a dozen cookies
3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1 cup sugar
1 tbsp molasses
1 tsp pure vanilla extract
1 egg yolk
1 cup semisweet chocolate chips
1/2 cup freeze dried strawberries, ground*
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, sugar, and molasses. Beat in vanilla. Beat in egg, then egg yolk. Beat in dry ingredients in halves. Stir in chocolate chips, then strawberry powder until just combined. Roll out the dough in heaping tablespoonfuls, separating on the baking sheet by about 2 inches, as the cookies will really spread while baking. Bake for 10-12 minutes, rotating halfway through, until the edges are crisp and middle is just slightly underdone. Let cool on baking sheet 10 minutes before transferring to a rack to cool completely. Cookies will last up to three days.
*Mortar and pestle work great here. They do not have to be perfect.