Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 3/4 cup Dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Add-ins and Toppings
- 1 1/2 cups roughly chopped freeze-dried strawberries
- 1 cup semi-sweet chocolate chips
- 1 cup chocolate chunks
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, Dutch processed cocoa powder, baking soda, baking powder, salt, and espresso powder until evenly combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter with the granulated and light brown sugars until the mixture is smooth and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugars, mixing well after each addition. Then, add the vanilla extract and mix until fully combined.
- Combine Wet and Dry Ingredients: With the mixer off, add the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined, being careful not to overmix to maintain a tender cookie texture.
- Fold in Add-ins: Gently stir in the roughly chopped freeze-dried strawberries, semi-sweet chocolate chips, and chocolate chunks until evenly distributed throughout the dough.
- Portion Dough: Scoop or roll the cookie dough into balls around 2 to 3 tablespoons each, depending on preferred cookie size. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 14 minutes, or until the cookie edges are set but the centers remain soft. Avoid overbaking as the cookies will firm up while cooling.
- Finish and Cool: Remove the cookies from the oven and immediately sprinkle them with flaky sea salt. For a more decorative look, gently press extra freeze-dried strawberries and chocolate pieces on top. Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the dough after adding dry ingredients to ensure tender cookies.
- Freeze-dried strawberries add flavor without moisture, preserving cookie texture.
- Flaky sea salt enhances the sweetness and chocolate flavors.
- Cookies will seem soft when done but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
