Description
Delight in these decadent Chocolate Covered Strawberry Cookies, combining rich cocoa, crunchy freeze-dried strawberries, and a luscious chocolate coating for an irresistible treat that’s perfect for any chocolate lover.
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 for later.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter and packed light brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl using a silicone spatula.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the mixing bowl. Beat on medium-high speed until the mixture becomes light and pale in color, roughly 2 minutes, scraping down the bowl as needed to ensure full incorporation.
- Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt.
- Mix Dry Ingredients into Wet: Add the dry ingredients to the wet mixture in the stand mixer. Beat on low speed for about 30 seconds until just combined, making sure no streaks of flour remain.
- Fold in Strawberries and Chocolate Chips: Gently fold in the freeze dried strawberries and semisweet chocolate chips with a spatula until evenly distributed throughout the cookie dough.
- Portion Dough: Using a 1 ½ ounce cookie scoop or a large spoon (about 3 tablespoons per cookie), portion the dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies have puffed up, are set, and firm around the edges but still slightly gooey in the middle.
- Cool Slightly: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 15 minutes.
- Melt Chocolate for Coating: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring with a silicone spatula between each, until the chocolate is completely melted and smooth.
- Dip and Drizzle: Dip the bottom of each cookie into the melted chocolate, scraping off excess chocolate before placing the cookie back onto the parchment-lined baking sheet. If desired, drizzle remaining chocolate over the tops of the cookies for extra decoration.
- Set the Chocolate: Allow the cookies to rest for about 30 minutes or until the chocolate coating is fully set before serving. Enjoy your chocolate covered strawberry cookies!
Notes
- Use room temperature butter and egg to ensure proper creaming and mixing.
- Freeze-dried strawberries add a lovely crunch and concentrated strawberry flavor without moisture.
- Be careful not to overbake to maintain the gooey center texture.
- For easier chocolate melting, stir gently to prevent scorching.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can substitute semisweet chocolate chips with dark or milk chocolate based on your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
