Ingredients
Method
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat butter, granulated sugar, and brown sugar until pale and fluffy (2–3 minutes).
- Add egg and vanilla; mix until smooth.
- Gradually blend in dry ingredients; mix on low until just combined.
- Fold in strawberries and chocolate chips.
- Scoop 2 Tbsp dough balls onto sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are golden; rotate halfway.
- Cool on sheet 5 minutes, then transfer to rack to cool completely.
Notes
Use freeze-dried strawberries for less moisture and a more concentrated flavor.
Chill dough for 20–30 minutes for thicker, puffier cookies.
Store in an airtight container at room temperature for up to 4 days or freeze dough balls for later baking.