Chocolate Strawberry Cookies

Active time: 25 minutes | Bake time: 14 minutes | Yield: 32 cookies

Ingredients:

• 226g (1 cup / 16 tbsp / 2 sticks) butter, softened

• 200g (1 cup) granulated sugar

• 150g (¾ cup) brown sugar

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• 300g (2 ½ cups) all purpose flour

• 60g (¾ cup) cocoa powder

• 12g (1 tbsp) powdered sugar

• ¾ tsp baking soda

• 1 tsp salt

• 180g (1 cup) dark chocolate chips

• 30g (2 cups) freeze-dried strawberries, crushed

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a large bowl, cream butter until light and smooth. Add granulated sugar and brown sugar, cream into the butter until very well incorporated.

3. Mix in eggs and vanilla until combined.

4. Fold in flour, cocoa powder, powdered sugar, baking soda, and salt.

5. Divide the dough into 45g portions (2 tbsp cookie scoop).

6. Place the freeze-dried berries in a food processor and pulse until large crumbs. Alternatively, you can place them in a double zip plastic bag and use a rolling pin to crush them until large crumbs.

7. Transfer the freeze-dried strawberries to a bowl with a relatively flat bottom. Roll each cookie dough ball in the freeze-dried strawberries, coating the dough completely.

8. Place cookie dough balls onto prepared baking sheets about 1 inch apart.

9. If you want them to be slightly underbaked, bake for 11-13 minutes. If you want them to be a little more baked through, bake for 13-15 minutes.

10. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.