It’s finally Friday. I hope that everyone had a great week! It was raining and miserable all week here in the city, but today it is finally sunny, beautiful, and the forecast does not predict any rain (for once). I’m so excited to get outside this weekend, especially because my parents are in town for a quick two day visit. I’m so happy that my dad has so much business to do in Philadelphia, because it means that I get to see my mom and him a lot more often. We are going to go out for a casual dinner tonight, then tomorrow night, we’ll wander around a green market or two, then make dinner at my apartment. I love being able to cook for them! I never did when I lived in Phoenix, but my new apartment is perfect for entertaining and I jump at any chance to feed people (obviously). Here’s to a lovely, sunshine-filled weekend.
I must have been really longing for a sunny day when I made these cookies – they are so bright and vibrant and fun, aren’t they? I had a pint of strawberries in my fridge that I needed to do something with quickly, because they were about to go bad. However, a pint of strawberries really isn’t enough to make anything like a pie or a tart with, so I had to think of something else. I absolutely adore chocolate covered strawberries (or chocolate covered fruit of any kind, for that matter), so I chopped them up and added them to my chocolate chip cookie dough. Not only did I use these plump, beautiful strawberries, but I also browned my butter, which added an irresistible, nutty flavor to the cookies, not to mention a wonderful aroma. Each bite of these cookies tastes exactly like a chocolate covered strawberry, I kid you not. The fruit is still fresh, not dried, so the strawberries stayed sort of juicy, even after being baked. There’s nothing quite like these cookies, so with spring upon us and summer nearing ever closer, I hope that you will pick up some strawberries and bake these delicious treats!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and browned
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 bag semisweet chocolate chips
- 1½ cup strawberries, washed, hulled, and chopped into small pieces
- Preheat your oven to 325 degrees F. Whisk together the flour, salt, and baking soda and set aside. In a small sauce pan, melt the butter over medium heat, then continue to stir for another 8-10 minutes, until it becomes a golden brown and has a nutty aroma. Set aside to cool for a bit. You can strain it, if you like, but I think that the browned bits of butter are delicious and add flavor to the cookies.
- In the bowl of your mixer, add the brown sugar and granulated sugar. Add in the browned butter and beat until combined and it has the texture of wet sand. Beat in the egg, then the egg yolk, mixing after each addition. Add in the vanilla and beat until combined. Gradually pour in the flour, a bit at a time, and beat until just moistened – you will be folding in the other ingredients, so you can get any flour that is still at the bottom of the bowl at this time.
- Toss the chopped strawberries with a tablespoon of flour, to keep them from becoming too wet while baking, and add them to the dough, along with the chocolate chips. Fold until combined. If your dough doesn’t seem firm enough (and this may be the case if the butter was still very warm), refrigerate the dough for 20 minutes or so, if you feel it’s necessary. Roll into 2 tablespoon sized balls and place on a greased and/or lined baking sheet. Bake for 10-12 minutes, until golden and set. Allow to cool on the baking sheets for a few minutes before removing.