strawberry chocolate chunk cookie bars
Our friend the strawberry returns for another tasty midweek baking project.
In mile 24 of the Big Sur Marathon, Dole sets up a table with volunteers handing runners fresh strawberries. It’s the most refreshing nibble after miles of slurping gels and Gatorade. I snagged one as I trudged by and, with the whole fruit shoved in my cheek, grinned until the last particle dissolved in my mouth. Both times I’ve run Big Sur, the strawberry table is the happiest reprieve in the race. Also, the knowledge that when you reach strawberries, you’re almost done.
Last week’s Fresh Strawberry Layer Cake received rave reviews, so this week we’re keeping it berry tasty with Strawberry Chocolate Chunk Cookie Bars. Buttery, chocolate-laden cookie dough upgraded with two strawberry themed flavor boosters. A tray of bars proves a beautiful adornment to a spring potluck or a tasty sweet treat with an afternoon cappuccino, any time of year.
We’re headed from Monterey today and cruising out to the San Jose area for a quick couple days before a flight to Chicago. Today being Tuesday, when I’m writing. This morning I got a short walk in to test out my legs, which actually feel much better than Monday albeit still sore and nowhere near ready to run. I grabbed us cappuccinos from Tidal Coffee near our hotel and sat down with a morning cookie. A ritual with which I’m totally on board right now.
Perhaps if you develop a morning cookie ritual, these bars will slide their way onto your plate.
No Short Straws Here
Freeze-dried strawberries and strawberry jam feature in these cookie bars. The key is to keep the jam amount conservative so to not oversaturate the batter. A little swirl goes a long way in deepening the strawberry essence in the treat.
The dough starts out as a normal chocolate chip cookie fixture. Finish up the dough by folding in freeze dried strawberries, chocolate chunks, and the jam. Save a handful of chunks for later. I usually prefer to stir in the dried berries and chocolate first, then finish by pouring in the jam and turning the dough ball just a few times with a spatula to incorporate the jam without losing the pretty swizzle patterns.
Bake Bake Bake It Up
Press the dough into a large parchment-lined cake pan. Bake the bars for awhile, then remove from the oven and sprinkle on more chocolate chunks for that ultra gooey chocolate cap. Slap the tray back in to finish baking. If you want a gooier bar, around 5 minutes of extra time should do. If you like a more set and slightly crisped cookie, go up to 10 more minutes.
Cool the cookies for a bit to let them set and prevent a massive landslide from running down your cake pan. Tempers run hot when fresh from the oven. Then, slice and serve them up!
Like I said, these are a wondrous addition to a spring or summer BBQ and really tasty dunked in coffee or hot chocolate. A good cup of chamomile tea and honey compliments the strawberry notes as well, or perhaps a glass of rosé if you’re feeling more upscale.
Or, honestly, just on their own. These needn’t be accompanied by anything if you just want to enjoy a bite. Nothing wrong with that.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cookie cravings driving you mad?
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strawberry chocolate chunk cookie bars
Ingredients
- 2 sticks butter, softened
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup freeze-dried strawberries
- 1 1/2 cups dark chocolate chunks
- 1/3 cup high-quality strawberry jam
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 inch cake pan with parchment.
- In a large bowl, beat together the butter and sugars until creamy, about 2 minutes. Add the eggs one at a time, then beat in the vanilla. Mix in the flour, baking soda, and salt until just combined. Folk in the dried strawberries, 1 cup of chocolate chunks, and the jam. Keep some swirls of jam visible in the batter.
- Spread the batter in the prepared cake pan. Bake for 15 minutes. Sprinkle on the remaining chocolate chunks and bake an additional 5-10 minutes until golden brown. The longer you bake, the more set the cookie bars will be.
- Let cool for 10 minutes, then slice and serve!
