Description
Delight in these rich and decadent Chocolate Covered Strawberry Cookies, combining the intense flavor of Dutch-processed cocoa with the sweet tang of freeze-dried strawberries. Each cookie is soft and slightly gooey in the center, finished with a smooth semisweet chocolate coating and a drizzle that adds a luxurious touch. Perfect for chocolate and berry lovers alike, these cookies are a stunning treat for any 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 the oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure cookies bake evenly and for easy cleanup.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the room temperature butter and light brown sugar on medium-high speed until the mixture is light and fluffy, roughly 2 minutes. This step creates a smooth and aerated base for the cookies.
- Add egg and vanilla: Scrape down the sides and bottom of the bowl with a silicone spatula, then add the egg and vanilla extract. Beat again at medium-high speed until the mixture becomes light in color and well combined, about 2 minutes. This helps incorporate air for a tender cookie texture.
- Combine dry ingredients and fold in mix-ins: On low speed, add the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix just until combined, about 30 seconds, ensuring no streaks of flour remain. Then fold in the freeze dried strawberries and semisweet chocolate chips gently to evenly distribute without overmixing.
- Portion dough and bake: Using a 1 ½ ounce cookie scoop or a large spoon (approximately 3 tablespoons per cookie), place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 10 to 12 minutes until cookies have puffed up, are set, have firm edges, yet remain soft and gooey in the center.
- Cool cookies: Remove the baking sheets from the oven and let the cookies cool slightly on the sheet for about 15 minutes. This resting period allows the cookies to firm up slightly before coating.
- Melt chocolate coating: In a small microwave-safe bowl, combine 1 cup semisweet chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second intervals, stirring with a silicone spatula between each, until the chocolate is fully melted and smooth.
- Dip and drizzle cookies: Dip the bottom of each cooled cookie into the melted chocolate, scraping off excess chocolate before placing it back onto a parchment-lined baking sheet. Repeat for all cookies. Use any remaining chocolate to drizzle decoratively over the tops of the cookies for an elegant finish.
- Set the chocolate: Allow the chocolate-coated cookies to sit at room temperature for about 30 minutes or until the chocolate is fully set before serving. This ensures the coating hardens nicely for the perfect bite.
Notes
- Make sure the butter and egg are at room temperature to ensure proper mixing and smooth cookie dough.
- Freeze dried strawberries add a concentrated fruity flavor without adding moisture, helping retain the cookie’s soft texture.
- For easier melting, stir the chocolate frequently when microwaving to prevent burning.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- If you prefer, you can use a double boiler instead of a microwave to melt the chocolate coating for better temperature control.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
