Chocolate Covered Strawberry Cookies
Delightful cookies combining rich chocolate and fruity strawberries, perfect for any occasion.
Ingredients
For the cookie dough
- ½ cup ½ cup (1 stick) unsalted butter, at room temperature Make sure the butter is at room temperature for easier mixing.
- 1 cup 1 cup packed light brown sugar
- 1 large 1 large egg, at room temperature
- 2 teaspoons 2 teaspoons vanilla extract
- 1 ¼ cups 1 ¼ cups all-purpose flour
- ⅓ cup ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon ½ teaspoon baking soda
- ¼ teaspoon ¼ teaspoon baking powder
- ½ teaspoon ½ teaspoon salt
For coating
- 1 cup 1 cup semisweet chocolate chips Can substitute with dark or white chocolate.
- 1 teaspoon 1 teaspoon coconut oil Helps to make the chocolate smoother for dipping.
Additional flavor
- 1 cup 1 cup freeze-dried strawberries Gives a burst of strawberry flavor without making the dough too wet.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.
- Scrape down the sides and bottom of the bowl. Add the egg and vanilla extract; beat on medium-high speed until light and pale in color, about 2 minutes.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Beat on low speed until just combined, about 30 seconds.
- Fold in the freeze-dried strawberries and chocolate chips until evenly mixed.
Baking
- Use a 1 ½ ounce cookie scoop or a large spoon to portion out equal amounts of dough (about 3 tablespoons each). Place dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake until the cookies have puffed up and are set around the edges but still gooey in the middle, about 10 to 12 minutes.
- Remove from the oven and let the cookies cool slightly for about 15 minutes.
Chocolate Coating
- Melt the chocolate for the coating by placing the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring until fully melted.
- Dip the bottom of each cookie in the melted chocolate, scraping off any excess before placing it back on the cool parchment paper. Repeat for all cookies.
- If desired, drizzle remaining chocolate over the tops of the cookies.
- Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.
Notes
Store cookies in an airtight container at room temperature for up to one week. Refrigerate to extend shelf life for up to two weeks.