Strawberry Chocolate Chip Cookies

I apologize if you’ve received duplicate blog emails from me the past two days. Blogger apparently had some technical difficulties but has worked them out and all is well. Last night our supper club group got together at one of their houses for a cookout. We didn’t let crappy weather hold us back! My contribution to the dinner was Strawberry Chocolate Chip Cookies.
They’re pretty great and I strongly suggest you try them. The dough is a little different than regular chocolate chip cookies, with more brown sugar and melted butter, which makes them chewy and thin. IMG_0790
The original recipe has you brown the butter before adding it in…but I was in a rush and skipped that part.
Strawberry Chocolate Chip Cookies
(Adapted recipe from Crepes of Wrath)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg, room temperature
1 egg yolk, room temperature
1 bag semisweet chocolate chips (I used half chocolate chunks)
1 1/2 cup strawberries, washed, hulled, and chopped into small pieces
1 tablespoon corn starch or flour

Preheat your oven to 325 degrees F. Whisk together the flour, salt, and baking soda and set aside.

In the bowl of your mixer, add the brown sugar and granulated sugar. Add in the butter and beat until combined and it has the texture of wet sand. Beat in the egg, then the egg yolk, mixing after each addition. Add in the vanilla and beat until combined. Gradually pour in the flour, a bit at a time, and beat until just moistened – you will be folding in the other ingredients, so you can get any flour that is still at the bottom of the bowl at this time.

Toss the chopped strawberries with a tablespoon of cornstarch or flour, to keep them from becoming too wet while baking, and add them to the dough, along with the chocolate chips. Fold until combined. If your dough doesn’t seem firm enough (and this may be the case if the butter was still very warm), refrigerate the dough for 20 minutes or so, if you feel it’s necessary. Roll into 2 tablespoon sized balls and place on a greased and/or lined baking sheet. Bake for 10-12 minutes, until golden and set (mine took a little longer). Allow to cool on the baking sheets for a few minutes before removing. They’re a little fragile!



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