Giant Chocolate Strawberry Cookies

Giant and Thick Chocolate Cookies flavored with Strawberry Emulsion and freeze dried strawberries.

Servings 8 Large Cookies

1 cup (or two sticks) unsalted butter cold, cubed if you'd like to
1 cup brown sugar
1/4 cup granulated sugar
2 large whole eggs cold
1 Tablespoon strawberry emulsion
1 Tablespoon vanilla
3 1/4 cup all purpose flour
1/2 cup cocoa powder
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips I used a mixture of large and regular sized ones
1/4 cup freeze dried strawberries, pulsed into a powder (1/4 cup AFTER pulsing into a powder)
1/4 cup freeze dried strawberries, slightly crushed (needs to have big bits!)

Preheat oven to 410 degrees (not convection).
Prep two large aluminum cookie sheets with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
Scrape down the sides an add in the vanilla, strawberry emulsion, and eggs one at a time; whip up well between each addition.
Add in the flour, cocoa, cornstarch, baking soda, and salt and slowly mix together either by hand or on the very lowest speed. Do not overmix!
Reserve a little bit of the chips and about a teaspoon of the strawberry powder, then stir in the rest of them, along with the strawberry freeze dried powder and freeze dried strawberry pieces, gently into the dough on the very lowest speed.
Split the cookie dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved chocolate chips. Do not put the freeze dried strawberries on top, they will burn.
Bake for 9-10 minutes. They should be thick, tall, and gooey in the center. Let cool on the pan for 1 minute, sprinkle on some of the reserved strawberry powder, then transfer to a cooling rack for 10 minutes to finish setting up.

Store in an airtight container up to a week for max freshness.