Description
Delight in these rich and chewy Chocolate Covered Strawberry Cookies, featuring a luscious blend of cocoa and freeze-dried strawberries. Each cookie is generously coated and drizzled with melted semisweet chocolate, creating a perfect balance of fruity tartness and chocolatey indulgence. Ideal for special occasions or anytime you crave a gourmet cookie experience.
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: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
- Cream Butter and 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 becomes light and fluffy, about 2 minutes. This step aerates the dough for a tender texture.
- Add Egg and Vanilla: Scrape down the sides of the bowl with a silicone spatula, then add the egg and vanilla extract. Beat again on medium-high speed until the mixture turns light and pale in color, roughly 2 minutes more.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients and beat on low speed just until incorporated, about 30 seconds. Avoid overmixing to keep cookies tender.
- Add Strawberries and Chocolate Chips: Fold in the freeze-dried strawberries and semisweet chocolate chips gently with a spatula, ensuring an even distribution without crushing the berries.
- Scoop and Bake: Using a 1 ½ ounce cookie scoop or a large spoon, portion the dough into roughly 3-tablespoon balls. Place them 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the cookies puff up, are set and firm at the edges but remain slightly gooey in the center.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 15 minutes. This makes them easier to handle for the chocolate coating.
- 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 after each interval, until the chocolate is completely melted and smooth.
- Chocolate Dip and Drizzle: Dip the bottom of each slightly cooled cookie into the melted chocolate, scraping off any excess. Place the dipped cookies back onto the parchment-lined baking sheet. Use any remaining chocolate to drizzle over the tops of the cookies for an elegant finish.
- Set Chocolate: Let the cookies sit at room temperature for 30 minutes, or until the chocolate coating is fully set. This ensures the chocolate is firm and the cookies are ready to enjoy.
Notes
- Freeze-dried strawberries add an intense berry flavor without moisture, keeping the cookie texture soft and chewy.
- Using Dutch-processed cocoa powder provides a richer chocolate flavor with a smooth finish.
- Room temperature ingredients help achieve a smooth dough and even baking.
- Ensure cookies don’t overbake to maintain a gooey center contrasted with crisp edges.
- For a glossy chocolate coating, the addition of coconut oil helps melt the chocolate smoothly and solidify with a slight sheen.
- 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: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
