If you like strawberries and chocolate, you’ll love Strawberry Chocolate Chip Cookies. Freeze dried strawberries lend an intense strawberry flavor to my ever-popular VMH Chocolate Chip Cookie recipe.
I asked Clarissa what kind of cupcakes she’d like for her birthday next week. She asked for mango, raspberry, and strawberry cupcakes with marshmallow filling. She wants the cupcakes topped with mango, raspberry, and strawberry frosting, chocolate drizzle, rainbow sprinkles, and a marshmallow. I’m not entirely sure where to begin in creating these confections, but I’m going to give it a go. I’m confident that Clarissa’s birthday treat will be delicious.
You know why I trust Clarissa’s crazy cupcake idea? Well, the gal has great taste. She dreamed up these Strawberry Chocolate Chip Cookies. Specifically, she wanted freeze dried strawberries in chocolate chip cookies. On a whim, I indulged Clarissa’s request and I ended up with a batch of the most perfect fruity and chocolatey cookies. Little bits of the freeze dried berries mix into the dough beautifully, so every bite has bright, strawberry flavor. Bigger pieces of the berries give the cookies an extra chewy texture. Friends, it is really hard not to eat the entire batch of these cookies.
- 2 tbsp flax meal + 6 tbsp water
- 1/2 cup vegan butter, room temperature
- 1/2 cup non-hydrogenated vegetable shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tbsp vanilla extract
- 1 tsp finely grated orange zest
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups dairy-free chocolate chips
- 1-1.5 ounces freeze dried strawberries
- 1. Preheat oven to 375 degrees.
- 2. In a small bowl, stir together the flax meal and water. Set aside.
- 3. In a large bowl, with an electric mixer, beat the butter and shortening, until completely mixed.
- 4. Add the sugars and beat until the mixture is light and fluffy, about 3 minutes.
- 5. Beat in the flax and water mixture, along with the vanilla and zest.
- 6. With the mixer on low, incorporate the flour, soda, and salt. Continue to mix, until you have an even dough.
- 7. Slowly mix in the chocolate chips.
- 8. When the chocolate chips are evenly incorporated into the dough, add the strawberries. Beat for just a minute, allowing the berries to be well incorporated, but not all the pieces are broken.
- 9. Scoop the dough, by tablespoonful, onto a greased or parchment lined cookie sheet. Keep the dough separated by about 1 1/2-2 inches, to allow room for spreading.
- 10. Bake about 9 minutes, or until the cookies are set and golden brown. Allow to cool on the cookie sheet for about 90 seconds, then transfer to a wire rack, to cool completely.
- Yield: about 40 cookies.