Description
Decadent Chocolate Covered Strawberry Cookies combine rich cocoa, sweet freeze-dried strawberries, and melty semisweet chocolate chunks. These soft and chewy cookies are finished with a luxurious chocolate coating on the bottom and an optional drizzle on top, making them a perfect treat for chocolate and fruit lovers alike.
Ingredients
Scale
For the Cookies
- 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
For the Chocolate Coating
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Line two baking sheets with parchment paper 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 light and fluffy, about 2 minutes. Scrape down the bowl with a silicone spatula.
- Add Wet Ingredients: Add the egg and vanilla extract and beat on medium-high speed until the mixture is light and pale, about 2 minutes. Scrape down the bowl as needed.
- Combine Dry Ingredients: Add the flour, cocoa powder, baking soda, baking powder, and salt. Beat on low speed until just combined and no flour streaks remain, about 30 seconds.
- Fold in Fruit and Chocolate: Gently fold in the freeze dried strawberries and semisweet chocolate chips until evenly distributed.
- Portion Dough: Using a 1 ½ ounce cookie scoop (or about 3 tablespoons), portion out dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake Cookies: Bake for 10 to 12 minutes until cookies are puffed and set around the edges but still slightly gooey in the center.
- Cool Cookies: Remove from oven and let the cookies cool on the baking sheets for about 15 minutes.
- Melt Chocolate Coating: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30 second increments, stirring well each time, until completely melted and smooth.
- Dip Cookies: Dip the bottom of each cooled cookie into the melted chocolate, scraping off any excess. Place back onto parchment-lined baking sheet.
- Drizzle and Set: If desired, drizzle remaining melted chocolate over the tops of the cookies. Let the cookies sit for 30 minutes, or until the chocolate coating is fully set before serving.
Notes
- Freeze-dried strawberries add intense flavor without moisture; avoid substituting with fresh strawberries as it will alter texture.
- Ensure butter and egg are at room temperature for optimal creaming and mixing.
- Use Dutch-processed cocoa for a richer, less acidic chocolate flavor.
- For a glossy chocolate coating, the addition of coconut oil helps smooth melting and sets with a nice finish.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
