These chocolate strawberry cookies are perfect Christmas treats for gift giving or simply making for the family on a cold winter morning. It goes perfectly with a hot cup or tea or coffee and you can also replace fresh strawberry jam with store bought one.
Cookies are always winners. Who’s with me on this? The combinations you can come up with are almost endless. Besides, simply sipping on your hot tea or coffee may be fun but it gets even better when you have something to dunk in it. Plus, do you know what’s the best? When these dunk – able treats have a surprise candy – like berry filling. These chocolate strawberry cookies do just that.
These chocolate strawberry cookies are not your average cookies.
They’re super massive and certainly not for the faint – hearted. Of course you can make these much smaller in size but that means the strawberry filling will be less and less is never good when it comes to cookies, amiright? I’ve scooped a tablespoon of cookie dough at first. Then I’ve flattened it out and filled the centre with a teaspoon of the filling. I’ve then taken another tablespoonful of the dough to cover it up, seal the sides and flatten it slightly.
Make your jam fresh or use store-bought.
This completely depends on the availability of fresh strawberries where you stay. It’s a funny thing though because in Mumbai, you get strawberries in the winters. So, from November to February is when you’re likely to see most berry recipes on my blog. However, there are many countries that enjoy these delicious heart shaped fruits in the summer months. Therefore, if you are unable to get a hold of fresh berries, feel free to use store – bought jam.
Frozen jam will give perfectly molten centers for your chocolate strawberry cookies.
It is essentially important to have your jam, whether fresh or store – bought, frozen before you put them into the centers for these chocolate strawberry cookies. There is a very simple reason for this. When you use room temperature jam, it’s already going to be liquid. As it further bakes in the hot oven, it will start to dry out and quite possibly, even burn. On the other hand, when your jam is frozen, it will only thaw in the oven and that will make the centers molten and delicious.
Under-bake for a softer cookie.
Essentially, this cookie is crisp all the way. I know there’s an eternal debate of how cookies should be. But I never really discriminate. So, you’ll find all kinds of cookies on my blog. These chocolate strawberry cookies are more like Oreos. However, just because I like mine crisp all the way through does not imply that you have to do the same. For this recipe, I baked the cookies for 15 minutes. You could lower the bake time and bake it for anywhere between 10 and 12 minutes. This will essentially give you a softer and chewier cookie.
Make it a chocolate chip cookie.
If you think these chocolate strawberry cookies have too much of a chocolate element in it, feel free to completely eliminate the cocoa powder. You can replace the cocoa powder with 1 tablespoon of all-purpose flour to make up for the dry ingredients ratio to wet ingredients ratio. This will ensure you get liberal chunks of chocolate chips and jammy strawberry centers without an overpowering of cocoa. However, if you love chocolate like me, adding the cocoa powder will only make things so much more delicious.
It’s okay to not refrigerate your chocolate strawberry cookies before baking them.
Usually it is so important to refrigerate your cookies before you bake them. But in this case, I made the entire batch of the chocolate and strawberry cookies with ingredients at room temperature and also baked them that way. No refrigeration of prepared cookie dough was done before baking. This is because I did want them to spread ever so slightly so the jam would get distributed evenly. They don’t spread into wafer thin cookies. This is because these chocolate strawberry cookies are already pretty massive.
Add a touch of sea salt before baking.
A great way to intensify the chocolate flavor is to add a very slight sprinkle of sea salt on your cookies. Don’t add too much or it will taste like you’ve dipped them in beach water. You simply want it to add another flavor dimension to these chocolate strawberry cookies.
With Christmas just around the corner, it would be great to start off early with your Christmas baking. These make for super amazing gifts for loved ones. Because, quite frankly, who doesn’t love edible gifts? I hope you enjoy making these chocolate strawberry cookies.
- 175 grams all purpose flour
- 2 tablespoons cocoa powder
- 3-4 tablespoons chocolate chips
- ½ teaspoon salt
- 1 teaspoon baking soda
- 75 grams butter, room temperature
- 100 grams brown sugar
- 1 egg, room temperature
- 100 grams strawberries
- 1 tablespoon sugar
- In a saucepan, add chopped strawberries and sugar and cook on medium to low heat till the strawberries break down and turn to jam like consistency, about 5-7 minutes.
- Preheat oven to 180 degrees Celsius.
- In a bowl, add all the dry ingredients – flour, cocoa powder, chocolate chips, salt and baking soda.
- In another bowl, cream butter and brown sugar till pale and fluffy.
- Add the egg and mix well.
- Pour the dry ingredients into this and mix till a smooth dough forms.
- Take about a tablespoon of the dough. Make a dent in the center and add a dollop of the prepared strawberry jam.
- Take another tablespoon of dough and cover the top.
- Flatten the stuffed cookie dough slightly and bake in the preheated oven for 10 – 15 minutes.
- Take out on a wire rack and let it cool completely, about 30 minutes.