Stop what you’re doing. Grab some dark chocolate, dried strawberries, and brown some butter. We’re making brown butter dark chocolate strawberry cookies!
I first made these a couple of months ago and I truly have no idea why it’s taken me so long to put the recipe here on the blog. There’s really no excuse. I’ve been busy, but not too busy to put together a little blog post and a recipe. Now, though. The recipe is here and you can make these as often as you want! Trust me when I say you’ll want to keep making these. Dark chocolate and strawberries is a classic combination.
Today we’re taking our beloved brown butter chocolate chip cookies and adding plenty of chopped up freeze-dried strawberries. Make sure you’re using freeze dried strawberries for these and not the soft dried strawberries. While the regular old dried strawberries will work in a pinch, you’ll get better flavour and texture with the freeze-dried variety.
Let’s talk chocolate. If you want it to melt into gooey-gooey puddles as it’s baking, you’ll want to go for something like a cut up Lindt bar or Valrhona. Chopped up Ghirardelli bars will give you big chunks of chocolate, but don’t have the same chocolate puddles as Lindt or Valrhona. Lastly, chocolate chips. I will very rarely use chocolate chips in my cookies. I’m a chopped chocolate/feves/chocolate disk sort of girl.
Chocolate chips are designed to not melt at all when they bake and I’m all about cookies with giant pools of chocolate.
So we’re basically talking about an ingredient trifecta here. Brown butter, because it’s pretty much the only acceptable butter to use for chocolate chip cookies. High-quality chocolate, preferably one that melts into the dreamiest puddles. And finally, freeze-dried strawberries. For the perfect strawberry flavour, without changing the mouthfeel of a classic chocolate chip cookie.
And there you have it! The perfect fruity chocolate chip cookie. You won’t be able to stop eating these. Trust me.
Brown Butter Dark Chocolate Strawberry Cookies
Ingredients
- 1 cup (8oz./2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla bean paste (or vanilla extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 2 bars bittersweet chocolate, chopped
- 6oz. chopped freeze-dried strawberries
Directions
- Step 1 Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Step 2 Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies an incredible nutty flavour. Set aside to cool slightly.
- Step 3 Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla bean paste.
- Step 4 Add baking soda, salt, cream of tartar, and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chopped chocolate and freeze-dried strawberries.
- Step 5 Place dough in the refrigerator for at least 1 hour. The longer it sits in the fridge, the better the cookies will be!
- Step 6 Preheat oven to 350°F.
- Step 7 Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Step 8 Bake for 10-12 minutes, until edges are golden brown. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
