We are FINALLY seeing signs of spring. As recent as last weekend, we had snow and freezing rain. I’ve only seen that kind of weather in Cleveland; when the hubs and I first started dating. Oh, wait, you don’t know that story? Well, the short of it is we met online. I lived, well, here. He lived in Cleveland. I used to “commute” to DC every week for work. That was the joke.
So, this one weekend – it was Easter weekend I remember it like it was yesterday – I was there for a visit. We were going to make banana pudding for him to take to his sister’s for Easter dinner. I didn’t even know there was snow in the forecast. There was already a good amount of snow on the ground when we went to the grocery for the ingredients. It.just.never.stopped. I was stuck there one more day. Oh no. What’s a girl to do? Oh yeah, it was also the home opening for the Cleveland Indians. Yeah, that didn’t happen either.
So, last weekend reminded me of that week. It was cold with snow, sleet, and freezing rain. None of it really stuck like it did in Cleveland, but it was the first weekend of April, just like it was in Cleveland. We spent the weekend in the house watching television, baking these cookies, and just loafing it.
But not this weekend. There’s no loafing it this weekend with 60 and 70 degree weather on the horizon! We’ll be painting and planting and preparing the house for Mom and A to visit Memorial Day weekend. Yes. I know. That’s quite a ways away, but you see, there’s like a week where we’re not going to be around. “Why’s that?” you ask? Well, that’s because we’re headed to the Food and Wine Conference in Orlando May 13th through the 15th. Holy cow!! It’s less than a month away!!!!
Not only is #SundaySupper welcoming spring, but we welcome spring, too. Every chance we get, we will bust out the grill and cook up some dinner. We will dine al fresco on the balcony. And I hope hope HOPE that we will start to hike again. I can’t wait to get my knee all strengthened up. My goal is to go BACK to Rickett’s Glen and do that killer loop again. Twenty-three gorgeous waterfalls in a 4-mile loop. If you haven’t been, you really should go. It’s amazing. These are all the reasons we will be welcoming spring now that it’s here.
And what better way to celebrate spring than with some delicious Florida strawberries in some decadent chocolate cookies? Because, to me at least, nothing says spring like deliciously sweet strawberries. Unfortunately, they’re not QUITE in season in my area. It’s still a little too early, but lucky for me, I have Florida strawberries at my local grocery store so I can enjoy their sweet flavor early! No, this isn’t a sponsored post. I just love their strawberries.
Especially when you pair them with double chocolate cookies. Seriously. Just look at that cookie!! The dark chocolate cookie flecked with dark chocolate chips and bright red strawberries. You just know they’re going to be addictive. The flavor the texture; they’re one of THE BEST cookies I’ve made without a recipe. “What’s the best?” you ask? Well, the macadamia nut ones have been THE BEST so far. At least, that’s what the hubs said. I honestly don’t have many cookies on my blog that aren’t macaron.
Why not? That’s a good question. I just haven’t been baking as much as I used to, I guess. And I have some tried and true recipes like a chocolate chip one that I make when we’re hankering for some cookies. I need to remake and repost those cookies. I think those are his favorite cookies. Hmm…maybe I’ll make him some this weekend!!
But these cookies right here? These delicious dark chocolate cookies flecked with sweet strawberry goodness? I think these Chocolate Covered Strawberry Cookies are my new favorite cookie. They’re slightly crisp on the edge, nice and chewy in the middle, gooey with melted chocolate chips, and have a nice surprise with the bits of strawberry. See what I mean? I just know these are going to be your new favorite cookie, too.
I’m drooling. Aren’t you drooling? Just grab ya a glass of milk, a small stack of these and you can easily welcome all the spring flavor you want in your kitchen with these cookies and all the other welcoming spring recipes the #SundaySupper group have made this week. I think there’s like 60 recipes? Insane!! So, now you have no excuse NOT to welcome spring this week.
- 1 cup butter
- 1 1/4 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/3 cups flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup diced, fresh strawberries
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350.
- Place the butter, sugar, and brown sugar in the bowl of a stand or large mixing bowl. Beat on medium speed until incorporate. Increase speed to medium-high and beat until light and fluffy. Add the eggs, one at a time, and the vanilla; mixing between each addition.
- Combine the flour, cocoa powder, baking soda, and salt in a large mixing bowl. Take two tablespoons of the flour mixture and toss it with the strawberries. Set aside.
- Add flour mixture to the butter mixture, one third a time, and stirring lightly between each addition.
- Fold in the strawberries and the chocolate chips. Drop tablespoonful rounds of cookie dough on a baking sheet lined with a silpat or parchment paper.
- Bake at 350 for 12 to 15 minutes or until lightly browned around the edges and slightly firm in the center. Remove from the oven and cook in the pan 5 minutes before moving to a wire rack to cool completely. Store in an airtight container for up to one week.