Description
Delight in these decadent Chocolate Covered Strawberry Cookies, featuring a rich cocoa-infused cookie base studded with freeze-dried strawberries and semisweet chocolate chips. Finished with a luscious semisweet chocolate coating and a touch of coconut oil for an irresistible glossy finish, these cookies strike the perfect balance between fruity and chocolatey indulgence.
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 the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until the mixture is light and fluffy, approximately 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract, beating again on medium-high speed until the mixture lightens in color and becomes pale, about 2 minutes, scraping the bowl as needed.
- Combine Dry Ingredients: Add the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Beat on low speed just until combined and no flour streaks remain, roughly 30 seconds.
- Fold in Strawberries and Chocolate Chips: Gently fold in the freeze-dried strawberries and semisweet chocolate chips by hand to distribute evenly without overmixing.
- Portion Cookies: Using a 1 ½ ounce cookie scoop or a large spoon (approximately 3 tablespoons), portion dough balls onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven until cookies puff up and set with firm edges but maintain a slightly gooey center, approximately 10 to 12 minutes.
- Cool Slightly: Remove the baking sheets from the oven and let the cookies cool on them for about 15 minutes to allow them to firm up slightly.
- Prepare Chocolate Coating: In a small microwave-safe bowl, combine semisweet chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each, until the chocolate is completely melted and smooth.
- Dip Cookies: Dip the bottom of each cookie into the melted chocolate, scrape off excess chocolate, and place the cookie back onto the parchment-lined baking sheet to set.
- Drizzle Topping (Optional): Use any remaining chocolate to drizzle over the top of the cookies for added decoration and flavor.
- Set Chocolate: Allow the chocolate to fully set at room temperature for about 30 minutes before serving.
Notes
- Using freeze-dried strawberries enhances the intensity of the strawberry flavor without adding moisture that would alter the cookie texture.
- Be sure to use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
- The coconut oil in the chocolate coating helps achieve a glossy finish and smooth texture.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a more intense chocolate flavor, substitute semisweet chocolate chips with bittersweet chips in the coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
