Chocolate Covered Strawberry Chip Cookies
Cook time
Total time
Serves: 30 cookies
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted and browned
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 bag semisweet chocolate chips
  • 1½ cup strawberries, washed, hulled, and chopped into small pieces
  1. Preheat your oven to 325 degrees F. Whisk together the flour, salt, and baking soda and set aside. In a small sauce pan, melt the butter over medium heat, then continue to stir for another 8-10 minutes, until it becomes a golden brown and has a nutty aroma. Set aside to cool for a bit. You can strain it, if you like, but I think that the browned bits of butter are delicious and add flavor to the cookies.
  2. In the bowl of your mixer, add the brown sugar and granulated sugar. Add in the browned 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.
  3. Toss the chopped strawberries with a tablespoon of 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. Allow to cool on the baking sheets for a few minutes before removing.
Recipe by The Crepes of Wrath at