Valentines Day Strawberry Chocolate Chip Cookies Food

STRAWBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
• In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
• Add eggs one at a time, mixing between each egg.
• Add flour mixture and mix until just combined. DO NOT OVERMIX!
• Using a spatula, stir in fresh strawberries and chocolate chips until combined.
• Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
• Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
• Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.

VALENTINE'S DAY STRAWBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Mix together cake mix and baking powder in a large bowl and set aside.
• Whisk together eggs, oil, and vanilla extract in a smaller bowl. Add egg mixture to cake mixture and stir vigorously to form a dough; be sure to incorporate all pockets of dry cake mix. Gently mix in chocolate chips.
• Drop rounded balls of dough, about 2 1/2 tablespoons each, onto the prepared baking sheet; make balls taller than they are wide. Add 1 or 2 additional chocolate chips onto each cookie, if desired.
• Bake in the preheated oven for 10 minutes; do not let cookies brown.
• Allow the soft cookies to cool on the baking sheet for 3 minutes. Cookies will sink as they cool; you can press down gently with your fingers if necessary. Transfer cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.

STRAWBERRY VALENTINE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set and edges begin to brown. Cool 2 minutes before removing to wire racks to cool completely. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set. , In a small bowl, beat butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies.

VALENTINE'S DAY STRAWBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Mix together cake mix and baking powder in a large bowl and set aside.
• Whisk together eggs, oil, and vanilla extract in a smaller bowl. Add egg mixture to cake mixture and stir vigorously to form a dough; be sure to incorporate all pockets of dry cake mix. Gently mix in chocolate chips.
• Drop rounded balls of dough, about 2 1/2 tablespoons each, onto the prepared baking sheet; make balls taller than they are wide. Add 1 or 2 additional chocolate chips onto each cookie, if desired.
• Bake in the preheated oven for 10 minutes; do not let cookies brown.
• Allow the soft cookies to cool on the baking sheet for 3 minutes. Cookies will sink as they cool; you can press down gently with your fingers if necessary. Transfer cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.