A sweet twist on a classic: Strawberry chocolate chip cookies

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Introducing the delightful fusion of flavours that is the Strawberry chocolate chip cookie.

What sets these cookies apart is the addition of store-bought strawberry jam to the batter. This simple yet ingenious twist infuses each bite with a subtle hint of fruity sweetness, perfectly complementing the richness of the chocolate chips.

The result? A tantalizing flavour profile that will have your taste buds dancing with delight.

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These cookies are best fresh out of the oven, when the chocolate is gooey and the strawberry flavour is at its peak. However, if you’re looking to take your dessert game to the next level, consider turning them into the ultimate summertime treat: ice cream sandwiches.

Simply bake up a batch of these delectable cookies, let them cool completely and then sandwich a scoop of your favourite ice cream in between two cookies. Classic vanilla, strawberry or chocolate would be perfect companions to the strawberry-chocolate combination, but feel free to get creative with your flavours.

So why wait? Whether you’re enjoying them fresh from the oven or as ice cream sandwiches on a hot summer day, these Strawberry chocolate chip cookies are guaranteed to be a hit with everyone lucky enough to try them.

Go ahead, treat yourself — you deserve it.

Strawberry Chocolate Chip Cookies

1 cup (227 g) butter

1 cup (200 g) granulated sugar

1 large egg

3/4 cup (180 g) strawberry jam

1 tsp (5 mL) strawberry extract

1 tsp (5 mL) vanilla extract

2 1/2 cups (300 g) all-purpose flour

1 tsp baking powder

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1 cup (250 mL) milk chocolate chips

1 drop pink gel food colouring (optional)

1/4 cup (50 g) granulated sugar

1/4 cup (50 g) turbinado sugar

In a stand mixer outfitted with a paddle attachment, cream butter and sugar until light and creamy, about 5 minutes. Scrape down the bowl. Add egg, strawberry jam, strawberry extract, vanilla extract and food colouring if using. Continue beating, scraping down the bowl to ensure that the mixture is well-combined.

In a separate bowl, add the flour and baking powder. Whisk to combine. Add the flour mixture to the butter mixture and beat on low until flour is about 50 per cent absorbed. Add the chocolate chips and continue beating until the batter comes together. Do not overmix.

Preheat oven to 350 F. Line cookie sheet with parchment paper. Using a 1 1/2 tablespoon cookie scoop, drop the cookie dough 2 inches apart onto the prepared cookie sheet.

To achieve that perfect cookie shape, follow this simple step: Grab a small shallow bowl and pour in about 1/4 cup of sugar. Then, take a drinking glass and press its bottom gently into the sugar to coat it. Now, gently press down on each scoop of cookie dough before baking, using the sugar-coated bottom of the glass. Repeat for the balance of the batter. Just before baking, sprinkle the top of each cookie with turbinado sugar for a little crunch.

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Bake in preheated oven for 12-14 minutes until the tops are set and the edges are golden.

Remove from oven and allow cookies to cool on the tray for about 5 minutes before transferring them to rack to finish cooling. Serve immediately.

To create ice cream sandwiches, take one cookie and place a scoop of vanilla ice cream onto its flat side. Use a spoon or spatula to gently flatten the ice cream. Grab another cookie and place it flat side down on the top of the ice cream, creating a sandwich. Serve immediately.

Makes 12 cookies.

Karen Gordon is a food blogger from North Vancouver who shares her recipe creations online at karentology.com, on Instagram at @karen.t.ology and on Pinterest @karentologyblog.

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