Strawberry Chocolate Chip Cookie
Chocolate chip cookies are gorgeous, amazing, beautiful but you know what’s even better? A dark + white chocolate chip cookie swirled with strawberries and stuffed with nutella!
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If you’re not very good with self control, this recipe might be kind of dangerous for you. Why? Cause it is SO easy to make, you’ll want to make it every single day! It’s eggless, airfryer friendly and comes together in under 15 minutes.
Rich, buttery and chocolatey with bursts of fruity sweetness in every bite: this single serve strawberry chocolate chip cookie is truly something special. It’s crispy on outside, soft and chewy in the centre and it is just so, so goood!
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How to make this yummy cookie
We start with our strawberry compote which comes together in just a minute in the microwave! Take 3 chopped fresh or frozen strawberries and mix them with 1 tsp of sugar. Microwave for about a minute until the strawberries soften and turn jammy. Let this cool while you prepare the cookie dough, it’s going to be added to the cookie dough in the very end when it’s completely cool.
Moving onto the cookie dough, in a bowl: add melted butter, brown sugar, white sugar, milk, and vanilla essence. Whisk well until the sugar is almost fully dissolved.
Add the dry ingredients. Fold in the all purpose flour, cornstarch and a tiny pinch of baking soda. Gently combine without overmixing.
Fold in the chocolate chips and swirl the compote into the cookie dough. I like to do a mix of dark chocolate chips, dark chocolate callets and white chocolate callets. Gently swirl in the cooled strawberry compote, being careful not to overmix.
Scoop the cookie dough onto a parchment lined baking tray.
Completely optional, but since strawberries have a high water content, freezing the dough for five minutes helps with the texture. You can skip this step if you’re on a time crunch and don’t mind a slightly thinner cookie!
Another optional but recommended step is to add Nutella to your cookie.
Scoop 3/4 of the cookie dough onto a piece of parchment paper and press down with a spoon to make space for the filling. Place a small scoop of frozen Nutella in the center of the dough and seal it in with the remaining 1/4 cookie dough.
Lets bake!
Here are the temperature settings you should follow for OTG, oven and airfryer:
Oven: Bake at 180°C for 8-10 minutes.
OTG: Bake at 180°C for 10-13 minutes. For a slightly underbaked, gooey cookie, aim for 10 minutes. For a more baked, crispier cookie, go for 13 minutes.
Airfryer: Airfry at 170°C for 7-9 minutes, depending on how chewy or crispy you like your cookies. Keep a close eye on them towards the end!
Once the cookie is done, shape it with a bowl and sprinkle a little flaky salt on top while it’s still warm. The cookie is very soft just when it’s out of the oven so let it cool on the parchment paper for a few minutes to set.
But like honestly, who can resist that warm, gooey goodness? Not me. Feel free to add a scoop of cold vanilla ice cream on this warm cookie to elevate it even further!
Things to note while making this cookie:
- Don't overmix the dough after adding the dry ingredients- this ensures your cookie stays nicely soft and chewy instead of tough.
- Freeze your Nutella for 20 mins-1 hr before stuffing. This keeps them perfectly melty and creamy after baking!
- Airfryer hack: Fold the corners and edges of your parchment paper slightly to weigh it down - this prevents it from flying up or gathering around the cookie, allowing your cookie to spread perfectly!
- Shape the cookie with a bowl when it is hot and soft after being airfried to get that perfect round shape.
- The cookie will look slightly underbaked when done: that's exactly what we want! It continues cooking as it cools and gives you that perfect chewy centre with a crispy exterior.
Strawberry Chocolate Chip Cookie
One chewy, decadent chocolaty cookie swirled with strawberries, made with no eggs in under 15 minutes: this recipe is truly special!
servings
1
prep time
5 min
cook time
10 min
Ingredients
- 1 tbsp brown sugar
- 1/2 tbsp white sugar
- 1 tbsp melted butter
- 3/4 tbsp milk
- 1/4 tsp vanilla essence
- 3 tbsp all purpose flour
- 1/2 tsp cornstarch
- 1/16 tsp baking soda
Mix ins
- 1 tbsp strawberry compote: 3 fresh (or frozen) strawberries + 1 tsp sugar
- 1/2 tbsp dark chocolate chips
- 1/2 tbsp dark chocolate callets
- 1/2 tbsp white chocolate callets
- 1 tbsp nutella (preferably frozen for 20 min), optional
Top
- flaky salt
Instructions:
- Chop fresh or frozen strawberries, add them to a bowl with sugar and microwave for 1 min. The strawberries will turn melty and jammy. Set it aside to cool.
- For the cookie dough, whisk together brown sugar, white sugar, milk, vanilla essence and melted butter until well combined.
- Fold in all purpose flour, cornstarch and baking soda, don't overmix.
- Fold in dark and white chocolate chips gently. Swirl in the cooled strawberry compote.
- Scoop 3/4 of dough onto parchment paper, make a well in centre by pushing a bit with a spoon.
- Add chilled Nutella.
- Top with remaining dough and seal edges.
- Optional but recommended: freeze the cookie dough for 5 min.
- Bake: Oven: 180°C for 8-10 mins ; OTG: 180°C for 10-13 mins ; Airfryer: 170°C for 7-9 mins
- Sprinkle with flaky salt while warm and let cool slightly to set before enjoying!
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