Giant chocolate-strawberry cookies feature a rich chocolate base, plenty of chocolate chips, and bursts of bright strawberry flavor — a timeless combination. These cookies are intentionally large and thick, perfect for sharing or enjoying as an indulgent treat.
This recipe is part of my “10 Cookies for Valentine’s Day” series and is the seventh cookie I’m sharing. Inspired by chocolate-covered strawberries, I developed these to highlight a deep chocolate dough enhanced with strawberry notes and freeze-dried fruit for concentrated flavor without extra moisture.
I have a habit of making oversized cookies, so these giant chocolate strawberry cookies were a natural addition. Below are details on the ingredients, tips for success, and the full recipe so you can recreate them at home.
Strawberries two ways
To get intense strawberry flavor without adding moisture, I use strawberries two ways. First, strawberry emulsion adds a concentrated, candy-like strawberry note throughout the dough. I used LorAnn emulsion for these cookies; it blends into the batter and gives a bright strawberry aroma and taste.
Second, freeze-dried strawberries provide real fruit intensity without sogginess. I pulse some into a fine powder to mix into the dough, and I reserve larger pieces to fold in and sprinkle on after baking. Using freeze-dried fruit keeps the cookies’ texture perfect and the strawberry flavor pronounced year-round.
Ingredients for chocolate strawberry cookies
You’ll need the following ingredients for eight large cookies:
- Unsalted butter – cold; 1 cup (two sticks), cubed if desired
- Brown sugar – 1 cup (light brown recommended)
- Granulated sugar – 1/4 cup
- Eggs – 2 large, cold
- Strawberry emulsion – 1 tablespoon
- Vanilla – 1 tablespoon
- All-purpose flour – 3 1/4 cups (measure accurately)
- Cocoa powder – 1/2 cup
- Cornstarch – 1 teaspoon (for tenderness)
- Baking soda – 1 teaspoon (fresh)
- Salt – 1 teaspoon
- Chocolate chips – 2 cups (a mix of large and regular works well)
- Freeze-dried strawberries, powdered – 1/4 cup after pulsing
- Freeze-dried strawberries, chopped – 1/4 cup in larger pieces for texture
Exact quantities and step-by-step directions are provided in the recipe box below.
Do I have to make them huge? Can I make them smaller?
You don’t have to make baseball-sized cookies if you prefer smaller portions. To scale down, divide the dough into three smaller cookies per original ball and reduce the baking time accordingly. Keep a close eye in the oven so they keep a gooey center and golden exterior.
The large size produces an impressive presentation and a satisfying contrast of toasted exterior and soft, molten center. We usually slice a giant cookie into wedges to share, though smaller sizes are great for individual servings or for handing out at gatherings.
Picture-perfect chocolate chips
Presentation matters: press a few chocolate chips into the dough’s surface before baking so the cookies look irresistible straight from the oven. The chips caramelize slightly on the edges and create an attractive, chocolate-studded exterior.
With freeze-dried strawberries, don’t place the pieces on top before baking — they can burn and develop an unpleasant smell. Instead, bake the cookies, then sprinkle the reserved strawberry powder or gently press a few larger pieces onto the warm cookie right after it comes out of the oven.
Tips for success
Follow these simple tips to ensure consistent results:
- Preheat to 410°F on a traditional bake setting (not convection) for a toasted exterior and gooey center.
- There’s no need to pre-mix dry ingredients; add them and combine on low speed or by hand.
- Use cold eggs and cold butter for the best structure.
- Cream butter and sugars thoroughly before adding eggs, vanilla, and emulsion.
- Fold in add-ins on the lowest speed and reserve some chips and strawberry powder to press onto the top.
- If cookies spread too much, your baking soda may be old. If they don’t flatten enough, gently press them before baking.
- Smaller cookies require less baking time; watch them closely to maintain a gooey center.
- No chilling required — the recipe is ready to bake right away.
Process video
These cookies are simply irresistible. I shared them with friends and neighbors and received glowing feedback — they’re sure to become a favorite. If you try this recipe and it’s inspired by Baking with Blondie, tag @bakingwithblondie or use #bakingwithblondie so I can see your bakes.
Happy baking!
xo, Mandy
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Giant Chocolate Strawberry Cookies
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Ingredients
- 1 cup (or two sticks) unsalted butter, cold, cubed if you’d like to
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large whole eggs, cold
- 1 Tablespoon strawberry emulsion
- 1 Tablespoon vanilla
- 3 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips , I used a mixture of large and regular sized ones
- 1/4 cup freeze dried strawberries, pulsed into a powder (1/4 cup AFTER pulsing into a powder)
- 1/4 cup freeze dried strawberries, slightly crushed (needs to have big bits!)
Instructions
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Preheat oven to 410 degrees F (use traditional bake, not convection).
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Line two large baking sheets with parchment paper and set aside.
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In a stand mixer fitted with a paddle attachment, whip the cold butter for 1 minute until light, then add both sugars and cream on high for about 3 minutes until fluffy.
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Scrape the bowl, then add vanilla, strawberry emulsion, and eggs one at a time, mixing well between each addition.
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Add flour, cocoa, cornstarch, baking soda, and salt. Mix slowly by hand or on the lowest mixer speed until just combined; do not overmix.
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Reserve a small handful of chocolate chips and about 1 teaspoon of the strawberry powder. Stir the remaining chocolate chips, the powdered freeze-dried strawberries, and the larger freeze-dried pieces into the dough on the lowest speed.
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Divide the dough into eight equal balls and place four on each prepared sheet. Hand-press the reserved chocolate chips into the tops. Do not put freeze-dried strawberry pieces on top before baking.
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Bake for 9–10 minutes. Cookies should be tall with a gooey center. Let cool on the pan 1 minute, sprinkle with reserved strawberry powder, then transfer to a rack to finish setting for 10 minutes.