Eggless Chocolate Strawberry Cookies
Indulge in the ultimate Valentine's Day cookies with these rich and decadent Chocolate Strawberry Cookies. Perfectly soft and chewy with sweet notes of strawberry.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams light brown sugar
- 57 grams cane sugar (plus more for topping)
- 6 tablespoons milk
- 191 grams all purpose flour
- 43 grams Dutch cocoa
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
- 113 grams mini dark chocolate chips
- 30 grams freeze dried strawberries (save some for topping afterwards)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and cane sugar. Mix on low until combined and there are no butter chunks.
- Add the milk, all purpose flour, cocoa powder, baking powder, and salt. Mix on low until combined.
- Add the freeze dried strawberries, but reserve a small amount if you want to add them on top. Mix until combined.
- Using your hands, roll the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 15 to 17 minutes or until the tops and edges are dry.
- As soon as the cookies come out of the oven, you can add the extra freeze dried strawberries on top. I also sprinkle them with a little dusting of cane sugar.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave it out on the counter to soften naturally.
- I use whole milk to replace eggs, but you can also use coconut milk if you are dairy free.
- If you want to make these vegan, just replace the butter with vegan butter and use coconut milk.
- I add more freeze dried strawberries on top of the cookies after they bake (not before). This ensures the pretty pink color stays in tact, otherwise the freeze strawberries can darken in the oven when baking. This part is optional, they’ll still taste the same if you skip it but they won’t look the same.
- Be sure to store these homemade chocolate cookies in an airtight container so they stay soft and chewy.
- Gluten Free — Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the tops and edges are dry.
Nutrition
Calories: 267kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 224mgPotassium: 134mgFiber: 2gSugar: 26gVitamin A: 265IUVitamin C: 31mgCalcium: 68mgIron: 2mg
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