Hello baking friends! I have a delicious summer cookie to share! I’m a very practical baker and love using ingredients that are not only delicious but accessible as well. Since it’s summer, there is an abundance of berries in my fridge. I’m kind of a berry fanatic, and miss them during the cool months of the year. I recently had some extra strawberries lying around, and wanted to incorporate them into something new. Then I realized that DUH...chocolate and strawberries is the combination of all flavor combinations! The king of combinations if you will. Rich chocolate and juicy strawberries are unbelievably decadent and delicious, so why not put them in a cookie form?
With this idea, I decided to incorporate some fresh strawberries into my favorite chocolate chip cookie recipe. At first I was slightly skeptic about adding fresh fruit to cookies, but these turned out delicious! After taking a bite of these and claiming them a success, I was once again struck by the idea of why I love to bake. Experimenting and trying new things is what it’s all about, so head to your kitchen and test these out!
Prep Time: 10 minutes
Total Time: 20 minutes
Yields: About 3 dozen cookies
Ingredients
1 cup oil
1 cup brown sugar
½ cup sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 tablespoon cornstarch
2 ½ cups flour
Chocolate chips
Diced fresh strawberry pieces
Directions
1.Preheat your oven to 350 degrees and line your baking sheet with parchment paper. Chop your fresh strawberry pieces into chunks and set aside.
2. In a stand mixer begin beating your oil and sugars until incorporated. Add your vanilla, baking soda, salt, eggs, and cornstarch making sure all is incorporated. Begin adding in your flour, scraping down the sides of your bowl if necessary.
3. Add in your chocolate chips and give the batter a mix. Remove the bowl from your stand mixer and incorporate your strawberries by hand using a rubber spatula so they keep their shape.
4. Once dough is complete, scoop onto your prepared baking trays and bake for 8-9 minutes. Remove from the oven and allow cookies to cool for 5 minutes before transferring to a wire rack. Keep cookies stored in a container in the fridge for up to 3 days.
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