Description
Chocolate Covered Strawberry Cookies combine the rich flavors of chocolate with the sweet tang of strawberries, creating a delightful treat reminiscent of the classic confection. Here’s how you can make them at home:
Ingredients
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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, roughly chopped
- 1 cup semisweet chocolate chips
For the Chocolate Coating:
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare the Dough:
- 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 sides of the bowl, then add the egg and vanilla extract. Beat until the mixture is pale and well combined, about 2 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chopped freeze-dried strawberries and chocolate chips.
- Chill the Dough:
- Cover the dough and refrigerate for 1-2 hours to allow it to firm up, which helps prevent excessive spreading during baking.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Use a 1.5-ounce cookie scoop or a large spoon to portion out equal amounts of dough (about 3 tablespoons each). Place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the cookies are set around the edges but still slightly gooey in the center.
- Remove from the oven and allow the cookies to cool on the baking sheets for about 15 minutes before transferring them to a wire rack to cool completely.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil.
- Microwave in 30-second increments, stirring between each, until the chocolate is fully melted and smooth.
- Dip the Cookies:
- Dip the bottom of each cooled cookie into the melted chocolate, allowing any excess to drip off.
- Place the dipped cookies back onto the parchment-lined baking sheets.
- If desired, drizzle any remaining melted chocolate over the tops of the cookies for decoration.
- Allow the chocolate to set completely at room temperature or refrigerate the cookies for about 30 minutes to speed up the process.
Notes
- Using freeze-dried strawberries provides intense flavor without adding moisture to the dough, ensuring the cookies maintain a desirable texture.
- Chilling the dough helps control spreading and enhances the cookies’ flavor.
- Store the cookies in an airtight container at room temperature for up to a week.