Description
Delight in these decadent Chocolate Covered Strawberry Cookies, featuring a rich cocoa-infused dough studded with freeze-dried strawberries and semisweet chocolate chips. Each cookie is baked to perfection with a soft, gooey center and finished with a luscious chocolate coating and drizzle, making them an irresistible treat for chocolate and berry lovers alike.
Ingredients
Scale
Cookie Dough
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze dried strawberries
- 1 cup semisweet chocolate chips
Chocolate Coating
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to ensure cookies don’t stick during baking.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, combine the unsalted butter and packed light brown sugar. Beat on medium-high speed until the mixture is light, fluffy, and well combined—about 2 minutes.
- Add eggs and vanilla: Scrape down the sides and bottom of the bowl using a silicone spatula. Add the large egg and vanilla extract, then continue beating on medium-high speed until the mixture becomes light and pale, approximately 2 minutes. Scrape the bowl as needed to ensure even mixing.
- Incorporate dry ingredients: On low speed, blend in the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Beat only until no streaks of flour remain, about 30 seconds, to avoid overmixing.
- Fold in strawberries and chocolate chips: Gently fold the freeze-dried strawberries and semisweet chocolate chips into the dough until evenly distributed, preserving their texture and flavor.
- Portion dough: Use a 1 ½ ounce cookie scoop or a large spoon to portion out the dough into approximate 3-tablespoon balls. Place them 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes until the cookies have puffed and are firm around the edges but still soft and gouey in the center.
- Cool cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 15 minutes. This helps them set and makes them easier to handle for chocolate coating.
- Melt chocolate coating: In a small microwave-safe bowl, combine 1 cup of semisweet chocolate chips with 1 teaspoon of coconut oil. Microwave in 30-second increments, stirring thoroughly between each session until the chocolate is completely melted and smooth.
- Dip and drizzle cookies: Dip the bottom of each cooled cookie into the melted chocolate, scraping off any excess, then place back on parchment paper. Optionally, use the remaining chocolate to drizzle over the tops of the cookies for added decoration and flavor.
- Set the chocolate: Allow the chocolate-coated cookies to sit at room temperature for about 30 minutes, or until the chocolate has fully set before serving.
Notes
- Freeze-dried strawberries provide intense flavor without adding moisture; do not substitute with fresh strawberries.
- Ensure butter and egg are at room temperature for optimal mixing results.
- Use Dutch-processed cocoa powder for a richer chocolate taste.
- If you prefer a stronger chocolate flavor, increase the chocolate chips by 1/4 cup.
- Chilling the dough before baking can help reduce spreading if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use dairy-free butter and chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
