Strawberry Chocolate Chunk Cookies
Servings: 14 Large Cookies
Calories: 367kcal
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter or coconut oil softened
- ½ cup cane sugar
- ¾ cup turbinado sugar
- 1 Tbsp vanilla extract
- 2 large eggs
- 1 cup dark chocolate chunks
- ¾ cup fresh California strawberries washed & chopped
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix together butter or coconut oil, cane sugar, turbinado sugar, and vanilla with an electric mixer.
- Add each egg, one at a time, to the butter mixture. Mix in between each addition.
- Slowly add flour mixture to the butter mixture, mixing it in until ingredients are combined. Make sure not to overmix.
- Fold in chocolate chunks and then strawberries with a spatula.
- Using an ice cream scoop, scoop balls of cookie dough and place them on the baking sheets about 2 inches apart.
- Bake for 10 minutes. Rotate the baking sheet and bake for another 4 minutes. Rotate again and bake for 2-4 more minutes, until cookies are golden brown. Baking time will vary depending on the oven and the size of the cookies.
- Remove the cookies from the oven and let them cool for 5 minutes. Then transfer the cookies onto a cooling rack.
Nutrition
Serving: 1 cookie | Calories: 367kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 190mg | Fiber: 2g | Sugar: 27g