Description
Delight in these rich and decadent Chocolate Covered Strawberry Cookies, combining the deep flavor of cocoa with the bright sweetness of freeze-dried strawberries. Each soft and chewy cookie is generously studded with chocolate chips and finished with a luxurious chocolate coating, perfect for satisfying your chocolate cravings with a fruity twist.
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 Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside to prepare for baking.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, add the room temperature butter and packed light brown sugar. Beat on medium-high speed until the mixture is light and fluffy, approximately 2 minutes.
- Add Egg and Vanilla: Use a silicone spatula to scrape down the bowl’s sides and bottom, then add the large egg and vanilla extract. Beat again on medium-high speed until the mixture is pale and light in color, about 2 minutes, scraping down as needed.
- Incorporate Dry Ingredients: Add the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt to the bowl. Beat on low speed just until 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 until evenly distributed throughout the dough.
- Portion and Bake Cookies: Using a 1 ½ ounce cookie scoop or a large spoon (about 3 tablespoons), scoop equal portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until cookies have puffed and are set around the edges but remain slightly gooey in the middle.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the pan for about 15 minutes.
- Melt Chocolate for Coating: In a small microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second increments, stirring with a silicone spatula between each until the chocolate is fully melted and smooth.
- Dip and Drizzle: Dip the bottom of each cookie into the melted chocolate, scraping off the excess chocolate before placing the cookie back onto parchment paper. If desired, use remaining chocolate to drizzle over the tops for an elegant finish.
- Set Chocolate: Allow the chocolate-coated cookies to sit at room temperature for about 30 minutes, or until the chocolate has fully set.
Notes
- Use freeze-dried strawberries instead of fresh to maintain texture and prevent sogginess.
- Make sure the butter and egg are at room temperature for better mixing and texture.
- Chocolate chips may be substituted with chunks for a different chocolate texture.
- For a glossy chocolate coating, melting chocolate with coconut oil helps achieve smoothness and shine.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
