Dark Chocolate Strawberry Chunk Cookies – Soft, Jammy, and Extra Chocolatey

These cookies taste like a chocolate-covered strawberry in cookie form. They’re soft in the middle, slightly crisp at the edges, and packed with melty dark chocolate and juicy strawberry pockets. The dough comes together quickly and doesn’t require any fancy tools.

If you love bold chocolate flavor and a fruity twist, these are for you. Make a batch for a weeknight treat or a simple dessert that feels special.

Print Recipe

Dark Chocolate Strawberry Chunk Cookies - Soft, Jammy, and Extra Chocolatey

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Servings: 24 servings

Ingredients

• 1/2 cup (115 g) unsalted butter, melted (browned optional), slightly cooled
• 3/4 cup (150 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/3 cups (165 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon cornstarch
• 4 ounces (115 g) dark chocolate, chopped into chunks (60–75% cacao), plus extra for topping
• 3/4 cup diced ripe strawberries (patted very dry) or 1/2 cup freeze-dried strawberry pieces
• Optional: 1 tablespoon turbinado sugar for sprinkling

Instructions

• Prep the strawberries: If using fresh strawberries, dice small (pea-sized), then place on a paper towel and gently press to remove excess moisture. If using freeze-dried, lightly crush into small chunks.
• Melt the butter: Microwave or gently heat until melted.For extra flavor, brown it on the stove until nutty and amber, then let it cool 10 minutes.
• Mix wet ingredients: In a bowl, whisk melted butter with brown sugar and granulated sugar until glossy, about 30 seconds. Whisk in the egg and vanilla until smooth.
• Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and cornstarch.
• Make the dough: Add dry ingredients to wet and fold until just combined. Stir in chocolate chunks.
• Add strawberries: Gently fold in strawberries.Don’t overmix—light hands help prevent staining and extra moisture.
• Chill: Cover and refrigerate the dough for 30–45 minutes until slightly firm. This keeps the cookies thick and chewy.
• Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
• Scoop: Use a 2-tablespoon scoop to portion dough into 12–14 mounds.Press a few extra chocolate chunks on top and sprinkle with turbinado sugar if using.
• Bake: Bake 10–12 minutes, until edges are set and centers look slightly soft and puffed. Rotate pans halfway if baking two sheets.
• Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. They’ll set up as they cool.
• Optional finishing touch: While warm, use a mug or cookie ring to scoot edges into a neat circle.

Why This Recipe Works

• Dark chocolate balances sweetness: The rich, slightly bitter chocolate keeps the cookies from tasting overly sweet.
• Strawberry chunks add moisture and flavor: Fresh or freeze-dried strawberries bring bright, jammy bites in every cookie.
• Brown butter depth without the fuss: We use melted butter (browned if you’d like) to add a toasty note and a chewier texture.
• Chilled dough = better structure: A short chill prevents spreading and helps the flavors meld.
• Baking soda + cornstarch: This combo creates soft centers with light, crisp edges.

Ingredients

• 1/2 cup (115 g) unsalted butter, melted (browned optional), slightly cooled
• 3/4 cup (150 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/3 cups (165 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon cornstarch
• 4 ounces (115 g) dark chocolate, chopped into chunks (60–75% cacao), plus extra for topping
• 3/4 cup diced ripe strawberries (patted very dry) or 1/2 cup freeze-dried strawberry pieces
• Optional: 1 tablespoon turbinado sugar for sprinkling

Instructions

1. Prep the strawberries: If using fresh strawberries, dice small (pea-sized), then place on a paper towel and gently press to remove excess moisture. If using freeze-dried, lightly crush into small chunks.
2. Melt the butter: Microwave or gently heat until melted.

   For extra flavor, brown it on the stove until nutty and amber, then let it cool 10 minutes.

3. Mix wet ingredients: In a bowl, whisk melted butter with brown sugar and granulated sugar until glossy, about 30 seconds. Whisk in the egg and vanilla until smooth.
4. Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and cornstarch.
5. Make the dough: Add dry ingredients to wet and fold until just combined. Stir in chocolate chunks.
6. Add strawberries: Gently fold in strawberries.

   Don’t overmix—light hands help prevent staining and extra moisture.

7. Chill: Cover and refrigerate the dough for 30–45 minutes until slightly firm. This keeps the cookies thick and chewy.
8. Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
9. Scoop: Use a 2-tablespoon scoop to portion dough into 12–14 mounds.

   Press a few extra chocolate chunks on top and sprinkle with turbinado sugar if using.

10. Bake: Bake 10–12 minutes, until edges are set and centers look slightly soft and puffed. Rotate pans halfway if baking two sheets.
11. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. They’ll set up as they cool.
12. Optional finishing touch: While warm, use a mug or cookie ring to scoot edges into a neat circle.

Storage Instructions

• Room temperature: Store in an airtight container for 2–3 days with a piece of bread or a sugar cube to keep them soft.
• Refrigerator: If using fresh strawberries, refrigeration extends freshness to 4–5 days.

  Bring to room temp before serving.

• Freezer (baked): Freeze fully cooled cookies up to 2 months. Thaw at room temp or warm 5 minutes in a 300°F (150°C) oven.
• Freezer (dough balls): Freeze scooped dough on a tray, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes.

Health Benefits

• Dark chocolate: Naturally rich in flavanols, which may support heart health and offer antioxidant benefits.
• Strawberries: Provide vitamin C, fiber, and polyphenols with bright, fresh flavor for less added sugar reliance.
• Portion control: Bold chocolate and fruit flavor means one cookie satisfies more than a standard chocolate chip.

What Not to Do

• Don’t skip drying the strawberries: Excess moisture causes gummy centers and spreads the dough.
• Don’t overbake: Pull them when the centers look slightly underdone; they finish setting on the pan.
• Don’t overmix after adding berries: It can streak the dough and break down the fruit.
• Don’t use chocolate chips only: Chopped chocolate melts into pools and tastes richer than standard chips.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum.

  Chill slightly longer if sticky.

• Dairy-free: Swap butter for a plant-based butter stick (not spread). Choose dairy-free dark chocolate.
• Sugar swap: Replace granulated sugar with coconut sugar for a deeper caramel note; expect slightly darker cookies.
• Fruit variations: Try raspberries (patted dry), chopped dried cherries, or freeze-dried blueberries.
• Flavor boosters: Add 1/2 teaspoon espresso powder or 1/2 teaspoon almond extract for a bakery-style twist.

FAQ

Can I use frozen strawberries?

Yes, but thaw fully and pat very dry. Chop small and blot again before folding in to limit moisture.

Do I have to chill the dough?

Chilling is strongly recommended.

It prevents spreading and improves texture and flavor.

What cacao percentage is best for the chocolate?

Aim for 60–75%. Lower percentages are sweeter; higher can be more bitter. Pick what you enjoy nibbling on its own.

Why are my cookies cakey?

Too much flour or overmixing can create cakiness.

Weigh flour if possible and mix just until combined.

How do I get those shiny chocolate puddles?

Use chopped bar chocolate instead of chips and press a few pieces on top of each dough ball before baking.

Wrapping Up

These Dark Chocolate Strawberry Chunk Cookies are rich, fruity, and simple enough for any day of the week. With quick prep, a short chill, and thoughtful add-ins, you get soft centers, glossy chocolate, and bright strawberry flavor. Bake a batch, share a few, and keep some dough in the freezer for instant cookie cravings.