Strawberry Chip Cookies
Bakery-style Strawberry Chip Cookies that are soft, chewy, and bursting with fruity pink strawberry chips! These vibrant summer cookies are simple to make, beautiful to serve, and guaranteed to wow.
Equipment
- Whisk
- Flat Baking Tray
- Rubber spatula
- Wire cooling rack
Ingredients
Main Dough
- 2 eggs large
- 120 g sugar granulated white
- 100 ml neutral oil vegetable or canola
- 250 g all-purpose flour do not pack
- 1 tsp baking powder
- 120 g strawberry baking chips pink-colored
Instructions
- Preheat oven to 180°C (350°F).
- In a bowl, whisk together the eggs and sugar until pale and ribbon-like.
- Slowly drizzle in the oil while continuing to whisk until fully emulsified.
- In a separate bowl, whisk together the flour and baking powder.
- Add the dry ingredients into the wet in two parts, mixing gently until just combined.
- Fold in the strawberry chips with a rubber spatula, mixing until evenly distributed.
- Scoop dough onto a baking tray, spacing each cookie apart.
- Bake for 12–15 minutes until edges are golden and centers look slightly soft.
- Cool on the tray for 2 minutes, then transfer to a wire rack to finish cooling.
Notes
To keep strawberry chips from melting too early, freeze them for 10 minutes before folding in. Store cookies in an airtight container at room temp for up to 4 days. For a chewy center revival, microwave with a damp paper towel for 10–15 seconds. Optional: Add 40% white chocolate chips or 1/2 tsp almond extract for variation.