Dark Chocolate Strawberry Marble Cookies
cups (10 1/8 ounces)
all purpose flour, sifted
fine sea salt
cup (8 ounces)
unsalted butter, softened
cup (7 ounces)
cup (3.5 ounces)
pure vanilla extract
cups (1 1/4 ounces)
freeze-dried strawberries, finely crushed to a powder
(1 1/2 cups before crushing)
cup (1 ounce)
dark unsweetened cocoa powder
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, cream butter, sugar and brown sugar with an electric mixer until light and fluffy.
Beat in eggs and vanilla in three separate additions, until well combined.
On low speed, mix in flour mixture just until combined.
Divide dough in half. Leave half of dough in the bowl and place the other half in a separate bowl.
Add freeze dried strawberries to half of the dough and mix just until combined
Add cocoa powder to the other half of the dough and mix just until combined.
Roll dough into 1 1/2 teaspoon size balls. (For large cookies, roll dough into tablespoon size balls.)
To form cookies, place two chocolate dough balls and two strawberry dough balls in your hand in a checkerboard pattern. Roll into a ball.
Repeat with remaining dough balls and refrigerate for 30 minutes.
Preheat oven to 350ºF.
Line two large cookie sheets with parchment paper.
Place dough two inches apart on prepared cookie sheets.
Bake 10-12 minutes, until cookies are set and edges are golden. (For large cookies, bake 14-15 minutes.)
Transfer to cooling rack. (For large cookies, cool on cookie sheet one minute, then transfer to cooling rack.