The Road Test: Strawberry Chocolate Chip Cookies by Sally’s Baking Addiction

UQ Campus Community Garden is holding a welcome picnic and being an executive member I felt I needed to provide something super yum and lovingly made for our first event for the year since we’re all about creating. I’ve recently discovered Sally’s Baking Addiction, a blog with all things beautiful in the world of baking. The woman is a genius (and I admit I’ve called her some evil things because all her wonderful creations may just ruin my health kick) and has some of the most creative recipes I’ve ever come across. But I decided to start out simple. These little strawberry cookies are one of the easiest things you’ll ever make! So I’m taking you through my attempt to show you just how easy, and some of the kinks I experienced so you can adjust your own cooking. Sally does provide a whole lot of notes and tips to help you out. Behold, the strawberry chocolate chip cookies.

Essentially the ingredients are strawberry cake mix (I used Betty Crocker) mixed with baking powder, oil, eggs, vanilla and chocolate chips. The cake mix really does make it taste great, and makes it super simple as well. In a bowl empty the cake mix and baking powder; in another bowl whisk the eggs, oil, and vanilla.





After you’ve done that, the two need to be mixed to form the dough. It might feel like it’s hard to mix at first, like the dry cake mix overwhelms the bit of liquid, but keep mixing and folding and you will eventually get a rather thick dough.




Next is the fun part! Adding the chocolate chips. While there is an amount specified, you really can add as many or as little as you like (mine still worked with mini chips rather than big ones) and made the chocolate a little more subtle so you can still taste big chunks of cakey strawberry flavour. Yum.


Next you put the dough on your baking tray (oven 176 C/350 F). Sally uses a technique where the 2 tablespoons of dough are rolled so that they are higher than they are wide, so that they don’t spread as much and you get a soft, chewy cookie. Mine kind of worked. It’s hot here in Oz so my dough didn’t quite stay put (maybe a tiny bit of flour added to thicken would have helped?), but it was okay. The effect was kind of achieved.



Bake for 10 minutes, then let cool for 3 minutes. They will be kind of soft and delicate, so don’t touch too much or try to pick them up until they’re cooler. But they will be awesome! 



Yum! They really were as simple as promised and they taste awesome. So soft! If you’re a novice or beginning baker these are a perfect starter. And check out Sally’s whole range…seriously it’s amazing. Red Velvet Oreo Brownies, Cake Mix Sugar Cookies, Snickerdoodles…so great.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s