Description

Thick, fudgy double chocolate cookies loaded with white chocolate chunks and stacked high with a rich strawberry sauce drizzle—an indulgent dessert with the perfect balance of richness and fruitiness.

Ingredients

Units Scale

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white chocolate chunks
1 cup fresh strawberries, hulled and chopped
2 tablespoons sugar
1 teaspoon lemon juice

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until combined.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually mix dry ingredients into wet until a dough forms. Fold in white chocolate chunks.
Scoop dough onto the baking sheet and flatten slightly. Bake for 10–12 minutes until edges are set. Let cool.
For the strawberry sauce: Add strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 8–10 minutes, stirring, until berries break down.
Blend the mixture until smooth and strain for a silky finish. Cool slightly.
Stack cookies on a serving plate, drizzle warm strawberry sauce over the top, and garnish with fresh halved strawberries.
Serve immediately for dramatic effect.

Notes

Use room temperature butter for better creaming results.
Don’t overbake the cookies to keep the centers soft and fudgy.
The strawberry sauce can be made ahead and stored in the fridge for up to 3 days.
Optional: Add chopped fresh strawberries or dark chocolate chips for extra texture.

Nutrition

Serving Size: 1 cookie with sauce
Calories: 210
Sugar: 18g
Sodium: 95mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg