Thick, rich, and deeply chocolatey, these double chocolate chunk cookies are a decadent delight, elevated by a vibrant homemade strawberry sauce. With fudgy centers, crisp edges, and bursts of white chocolate throughout, this dessert delivers a luxurious balance of indulgent cocoa and bright, fruity contrast in every bite.

Why You’ll Love This Recipe

This dessert is the perfect marriage of two indulgent favorites—chocolate and strawberries. The cookies are soft, chewy, and packed with intense chocolate flavor from both cocoa powder and white chocolate chunks. The strawberry sauce adds a fresh and slightly tangy note that cuts through the richness, making each bite more complex and satisfying. It’s easy to prepare, visually impressive, and guaranteed to satisfy any sweet craving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookies:

unsalted butter, softened
brown sugar
granulated sugar
large egg
vanilla extract
all-purpose flour
cocoa powder
baking soda
salt
white chocolate chunks

For the strawberry sauce:

fresh strawberries, hulled and chopped
sugar
lemon juice

directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the mixture and beat until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms.
Fold in the white chocolate chunks evenly throughout the dough.
Scoop the dough onto the prepared baking sheet, leaving space between each cookie. Flatten slightly with your fingers or the back of a spoon.
Bake for 10–12 minutes, or until the edges are set and the centers appear slightly underbaked. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
To prepare the strawberry sauce, combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the berries soften and break down.
Blend the sauce until smooth, then strain through a fine mesh sieve for a silky finish. Let cool slightly.
Stack the cooled cookies on a serving plate, drizzle with warm strawberry sauce, and garnish with fresh halved strawberries if desired. Serve immediately for the most dramatic and delicious presentation.

Servings and timing

This recipe yields approximately 12–14 cookies.
Preparation Time: 20 minutes
Baking Time: 10–12 minutes
Strawberry Sauce Time: 10 minutes
Total Time: About 40–45 minutes

Variations

Dark Chocolate Chunks: Replace white chocolate with dark chocolate for an intense chocolate experience.
Mint Twist: Add a few drops of peppermint extract to the cookie dough for a cool mint-chocolate combination.
Nutty Crunch: Mix in chopped walnuts or pecans for added texture and flavor.
Berry Mix Sauce: Use a combination of raspberries and strawberries for a deeper berry flavor.
Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend for a celiac-friendly version.

storage/reheating

Store the cookies in an airtight container at room temperature for up to 4 days.
The strawberry sauce can be refrigerated in a sealed jar for up to 5 days and gently reheated before serving.
To reheat cookies, warm them in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds for a soft, gooey center.

FAQs

Can I make the dough ahead of time?

Yes, you can chill the dough for up to 48 hours. This can even improve the flavor and texture of the cookies.

Can I use frozen strawberries for the sauce?

Yes, thaw them first and drain any excess liquid before cooking.

Why are my cookies spreading too much?

Over-softened butter or not chilling the dough can cause excessive spreading. Chill the dough briefly if needed before baking.

Can I make the cookies smaller or larger?

Absolutely. Adjust baking time accordingly—shorter for smaller cookies, longer for larger ones.

Do I need to strain the strawberry sauce?

Straining is optional, but it creates a smoother, more refined sauce ideal for drizzling.

What’s the best way to store leftover sauce?

Keep it in a small airtight container in the refrigerator and reheat gently before use.

Can I freeze the cookie dough?

Yes, scoop dough portions onto a tray and freeze. Once solid, transfer to a bag and store for up to 2 months.

What type of cocoa powder works best?

Use unsweetened natural cocoa powder for best results, or Dutch-processed for a richer flavor.

Can I make this recipe dairy-free?

Yes, use plant-based butter and dairy-free white chocolate alternatives. Ensure all ingredients are dairy-free.

How can I serve these for a party?

Serve cookies stacked on a platter with a bowl of warm strawberry sauce on the side for guests to drizzle themselves.

Conclusion

Double chocolate chunk cookies with strawberry sauce offer a striking dessert that combines rich chocolate indulgence with fruity brightness. Perfect for parties, romantic dinners, or simply treating yourself, this recipe delivers flavor, texture, and visual appeal in every bite. With easy-to-follow steps and room for creative variations, it’s a dessert that’s both dependable and dramatic.