Oh, the memories that come flowing back with just a whisper of the word “strawberries.” Here in the heartland, we wait all winter for the first sign of green, and nothing quite says summer’s on the horizon like these sweet, rosy fruits making their appearance at our local markets. Now, as much as I cherish the pies and jams that have been passed down through generations, I’ve found a little twist on an old-fashioned comfort that brings the joy of strawberry season to your cookie jar – Strawberry Chocolate Chip Cookies made with strawberry cake mix. These little gems might sound modern, what with cake mix being a wonder of the latter half of the last century, but they carry in them the time-honored tradition of Midwestern resourcefulness and the love of a good, sweet treat to pair with your afternoon tea or coffee.
These delightful cookies, with their marriage of strawberries and chocolate, need little in the way of accompaniment. However, if you’re in the mood to indulge, a cold glass of milk or a scoop of vanilla ice cream would be delightful partners. And if you’re serving these at a gathering, a platter of fresh strawberries on the side pays homage to the cookie’s featured ingredient.
Strawberry Chocolate Chip Cookies
Servings: Makes about 24 cookies
Ingredients:
– 1 box strawberry cake mix (approximately 15.25 oz)
– 1/2 cup vegetable oil
– 2 large eggs
– 1/2 teaspoon vanilla extract (optional)
– 3/4 cup semi-sweet chocolate chips
– Additional chocolate chips or white chocolate chips for garnish (optional)
Directions:<!–nextpage–>
1. Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper or lightly grease them, and set them aside for a moment.
2. In a large mixing bowl, combine the strawberry cake mix, vegetable oil, and eggs. If you’re so inclined, a splash of vanilla extract adds a lovely layer of warmth to the flavor. Stir these together until the batter is well-blended and smooth.
3. Gently fold in the semi-sweet chocolate chips until they’re evenly distributed throughout your pink-hued dough.
4. Using a cookie scoop or two spoons, drop rounded tablespoons of the cookie dough onto your prepared baking sheets, leaving a bit of space between each for spreading. If you’re feeling fancy, press a few extra chocolate chips on top of each dough mound for a bakery-style finish.
5. Bake in the preheated oven for about 10 to 12 minutes, or until the cookies are set and just beginning to brown at the edges. The centers might seem a tad underdone, but they will firm up as they cool, providing that perfect chewy texture.
6. Once done, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips:
– If you’re fond of a little contrast, go ahead and substitute the semi-sweet chocolate chips with white chocolate chips. There’s something about white chocolate that complements the strawberry flavor exquisitely.
– For those who love a bit of crunch, fold in a half-cup of chopped walnuts or pecans with the chocolate chips.
– Ensure not to overmix the dough as it could lead to tougher cookies. Mix just until everything’s combined and lovely.
– And remember, dear bakers, the real secret to perfect cookies isn’t just the ingredients; it’s the love and care with which you mix them together. Happy baking!
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