Chocolate Chips and Strawberry Cookies
Enjoy the perfect blend of rich chocolate chips and sweet strawberries in our crunchy outside and soft inside cookies. Happy Valentine's Day!
Servings: 24 cookies
Calories: 167kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounce (4 ounce) Cream cheese room temperature
- 1 ½ cup (180 g) Powdered sugar
- 1 (1) Egg
- ½ teaspoon (0.5 teaspoon) Vanilla extract
- 1 Tablespoon (1 Tablespoon) Strawberry apple juice
- 1 ¾ cups (218.75 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- 1 cup (120 g) Dried strawberries cut up
- ½ cup (87.5 g) Semi-sweet or milk chocolate chips
- ⅓ cup (66.67 g) Super fine sugar
Instructions
- Weigh or measure the powdered sugar into a bowl and set that aside. In another bowl, weigh or measure the flour, baking powder, and cinnamon, running a whisk through to blend. I cut the dried strawberries into smaller pieces, about a chocolate chip's size. You can make them bigger if you like.
- Add the butter and cream cheese to a stand mixer or use a handheld and mix for 1 to 2 minutes on medium speed. Turn the mixer down to a low speed and slowly add the powdered sugar. I usually stop and scrape down the sides to incorporate all three ingredients. Turn the mixer to a medium speed and mix for 2 to 3 minutes.
- Next, crack an egg into a small bowl to eliminate eggshell fragments before adding the egg to the mixing bowl. At this time, also add the vanilla extract and the strawberry apple juice and mix through. Scrape down the side and turn the mixer to a slow speed. Gradually add the flour mixture until incorporated.
- Stop the mixer and scrape down the sides and across the bottom before adding the cut-up dried strawberries and the chocolate chips. I turn on the mixer for about 5 seconds, then take the bowl off the stand. I get a good spatula to turn the cookie dough over several times to ensure the strawberries and chocolate chips are evenly distributed. Loosely cover the bowl and refrigerate for about 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Take a paper plate (I use it for easy throw away) and pour the superfine sugar onto the plate so you can roll the cookie balls around in the fine sugar. I use a medium cookie scoop, scoop a mound, and roll it in your hands (it is a little tacky), then roll it around in the superfine sugar before placing it on the cookie sheet pan. I add 12 cookie dough balls to a sheet pan. Bake for 11-13 minutes. Move them to a cooling rack after removing them from the oven.
Nutrition
Calories: 167kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 28mg | Potassium: 42mg | Fiber: 1g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg