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Strawberry & Ruby Chocolate Chunk Cookies

Strawberry & Ruby Chocolate Chunk Cookies

Strawberry & Ruby Chocolate Chunk Cookies

Strawberry & Ruby Chocolate Chunk Cookies


1 cup (144 g) fresh strawberries, washed and hulled

1¼ cup + 2 tbsp (172 g) all-purpose flour, divided

1 cup + 2 tbsp (135 g) bread flour

½ tsp (3 g) baking powder

½ tsp (3 g) baking soda

½ tsp (3 g) salt

⅔ cup (151 g) butter, melted and cooled completely

⅔ cup (145 g) Redpath Golden Yellow Sugar, packed

⅓ cup (67 g) Redpath Granulated Sugar

1 egg

1 tbsp (15 ml) pure vanilla extract

1 tbsp (6 g) lemon zest, finely grated

⅔ cup (113 g) ruby chocolate, roughly chopped

⅓ cup (57 g) white chocolate, roughly chopped


Line two large baking sheets with parchment paper.

Dice strawberries and spread on a paper towel-lined plate. Blot dry. Set aside with a layer of paper towel over the strawberries to allow any extra moisture to be absorbed.

In a bowl, whisk together 1¼ cup (156 grams) of the all-purpose flour, bread flour, baking powder, baking soda, and salt until thoroughly mixed.

In the bowl of a stand mixer with the paddle attachment, or a large bowl using a hand mixer, add the melted and cooled butter, the Redpath Golden Yellow Sugar, and the Redpath Granulated Sugar. Blend on medium speed until thoroughly combined; about 2 minutes.

Add the egg, vanilla extract, and lemon zest; mix until fully incorporated into the batter.

Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 1 minute.

At low speed, add the chopped ruby chocolate and white chocolate until evenly distributed throughout the dough.

In a small bowl, toss the strawberries that have been blotted dry with the remaining two tablespoons of flour (16 g) until evenly coated. With a rubber spatula, gently fold the strawberries (and any flour that did not coat the strawberries) into the dough.

Cover and place into the fridge to chill and allow the dough to rest; 1 hour.

Preheat oven to 350°F (177°C).

With a small ice cream scoop or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheets. Roll the dough into balls. The dough will be quite sticky.

Gently flatten the cookies to ½-inch thick with the bottom of a flat-bottomed glass that has been dipped in flour. Return cookies to the fridge to chill; at least 15 minutes.

Place into the preheated oven and bake for 10 to 12 minutes or until the edges are golden brown.

Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely. Store in an airtight container at room temperature for up to a day, but best kept in the fridge for up to one week.

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