Description
Delight in the rich and fruity combination of Chocolate Covered Strawberry Cookies, featuring cocoa-infused dough studded with freeze-dried strawberries and chocolate chips, finished with a smooth semisweet chocolate coating for an irresistible treat.
Ingredients
Scale
Cookie Dough Ingredients
- 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 the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set these aside for later use.
- Cream butter and brown sugar: In a stand mixer fitted with the paddle attachment, beat the unsalted butter and light brown sugar on medium-high speed until the mixture is light and fluffy, approximately 2 minutes.
- Add egg and vanilla: Scrape down the sides and bottom of the mixing bowl with a silicone spatula, then add the egg and vanilla extract. Continue beating on medium-high speed until the mixture turns light and pale, about 2 minutes, scraping the bowl as necessary.
- Combine dry ingredients: In a separate bowl or measuring setup, combine the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt.
- Mix dry ingredients with wet: Add the dry ingredient mixture to the wet ingredients in the mixer and beat on low speed just until no streaks of flour remain, about 30 seconds. Be careful not to overmix.
- Fold in strawberries and chocolate chips: Gently fold in the freeze-dried strawberries and semisweet chocolate chips using a spatula to evenly distribute without crushing the strawberries.
- Portion the dough: Use a 1 ½ ounce cookie scoop or a large spoon to portion dough balls of about 3 tablespoons each, placing them 2 inches apart on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies puff up, feel set and firm around the edges but remain slightly gooey in the center.
- Cool the cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 15 minutes.
- Melt chocolate coating: In a small microwave-safe bowl, combine 1 cup semisweet chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second increments, stirring with a silicone spatula between each session until the chocolate is fully melted and smooth.
- Dip and drizzle chocolate: Dip the bottom of each cooled cookie into the melted chocolate, scraping off any excess, and place back onto the parchment paper. Use remaining chocolate to drizzle over the tops of the cookies if desired.
- Set the chocolate: Allow the chocolate-coated cookies to sit at room temperature for 30 minutes or until the chocolate is fully set before serving.
Notes
- Freeze-dried strawberries provide a concentrated strawberry flavor without adding moisture to the dough.
- Do not overbake; cookies should stay slightly gooey in the center for optimal texture.
- Use room temperature butter and eggs to achieve the best cookie texture.
- For a glossy and smooth chocolate coating, melt chocolate in short increments and stir frequently.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
