Description
These Chocolate Covered Strawberry Cookies combine rich cocoa-flavored cookie dough studded with freeze-dried strawberries and semisweet chocolate chips, finished with a decadent chocolate coating on the bottom and a drizzle on top. Soft and slightly gooey in the middle, these cookies offer a delightful balance of chocolate and fruity tartness perfect for a sweet treat or special occasion.
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 them aside to prepare for baking the cookies.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and packed light brown sugar on medium-high speed until the mixture is light and fluffy, approximately 2 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar. Continue beating on medium-high speed until the mixture becomes light and pale in color, about 2 minutes, scraping down the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Add this dry mixture to the wet ingredients and beat on low speed until just combined, about 30 seconds, ensuring 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 dough.
- Portion and Bake: Using a 1 ½ ounce cookie scoop or a large spoon (approximately 3 tablespoons), portion out equal-sized dough balls onto the prepared baking sheets, spacing them 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, until the cookies have puffed up, are set, and firm around the edges but still somewhat gooey in the center.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool slightly on the sheets for about 15 minutes.
- Melt Chocolate Coating: In a small microwave-safe bowl, combine 1 cup of semisweet chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second increments, stirring thoroughly 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 before placing the cookie back onto the parchment-lined baking sheet. Use the remaining chocolate to drizzle over the tops of the cookies if desired.
- Set Chocolate: Allow the cookies to sit undisturbed for about 30 minutes, or until the chocolate coating is completely set and firm before serving.
Notes
- Ensure the butter and egg are at room temperature for better mixing and texture.
- Freeze-dried strawberries add a concentrated fruit flavor without adding moisture, so do not substitute with fresh or frozen strawberries.
- If coconut oil is not available, you can substitute it with a neutral-flavored vegetable oil for the chocolate coating.
- Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator to preserve the chocolate coating longer.
- To speed up setting of the chocolate coating, refrigerate the dipped cookies for 15-20 minutes.
- For a glossy finish on the chocolate coating, tempering the chocolate is an option but not required.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
