Go Back

Strawberry Chocolate Chip Cookie

Print Recipe Pin Recipe
Prep Time 55 minutes
Cook Time 14 minutes
Total Time 1 hour 9 minutes
Servings: 8
Course: Dessert
Ingredients Method Video

Ingredients
  

Cookie Ingredients:
  • 1/2 cup 113g unsalted butter softened
  • 1 cup 220g packed brown sugar light or dark
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups 188g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup 170g semi-sweet chocolate chips
  • Flaky sea salt for topping is optional
Strawberry candy/brittle Ingredients:
  • ¼ cup strawberry jam
  • 2 tbsp strawberry powder
  • ¼ cup water
  • ½ cup granulated sugar

Method
 

Strawberry Brittle Recipe:
  1. In a cold pot, add strawberry jam, powder, water, and sugar.
  2. Turn on the heat to medium.
  3. Mix for about 2-3 minutes until sugar is fully melted ( see video reference at @ 1:26-2:29 for in-depth tutorial )
  4. While stirring regularly, bring the candy to 300 Fahrenheit or 149 Celsius
  5. Turn off the heat, and in a parchment-lined pan, pour the hot candy to set. This should take about 15–20 minutes.
  6. Once cooled, place into a zip-lock bag and smash with a mallet or anything heavy.
  7. Done!
Cookie Recipe:
  1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
  2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  5. Fold in the chocolate and strawberry brittle.
  6. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
  7. Top with 2–3 small strawberry candy.
  8. Freeze the dough balls for 30 minutes or until firm.
  9. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)

Video