Description
Delight in these Covered Strawberry Cookies, a luscious treat combining rich cocoa-infused cookie dough studded with freeze-dried strawberries and semisweet chocolate chips. Each cookie is baked to perfection, then dipped and drizzled with melted chocolate for an indulgent finish that’s perfect for sharing or savoring solo.
Ingredients
Cookie Dough
- ½ 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 ¼ cups all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup freeze-dried strawberries
- 1 cup semisweet chocolate chips
Chocolate Coating and Drizzle
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together the room temperature butter and packed brown sugar on medium-high speed until the mixture becomes light and fluffy, approximately 2 minutes.
- Add Egg and Vanilla: Scrape down the sides and bottom of the bowl using a silicone spatula, then add the egg and vanilla extract. Continue beating on medium-high speed until the mixture looks light and pale, about 2 more minutes, scraping as needed.
- Incorporate Dry Ingredients: On low speed, add the flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Beat just until fully combined and no flour streaks remain, roughly 30 seconds.
- Fold in Strawberries and Chocolate Chips: Gently fold in the freeze-dried strawberries and 1 cup of semisweet chocolate chips until evenly distributed throughout the dough.
- Portion the Dough: Using a 1½-ounce cookie scoop or a large spoon, portion the dough into balls about 3 tablespoons each. Place them onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until cookies have puffed, are firm around the edges, yet remain slightly gooey in the center.
- Cool Slightly: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 15 minutes to set up before handling.
- Melt Chocolate for Coating: In a small microwave-safe bowl, combine 1 cup semisweet chocolate chips with 1 teaspoon coconut oil. Microwave in 30-second increments, stirring with a silicone spatula between each, until the chocolate is fully melted and smooth.
- Dip and Drizzle: Dip the bottom of each cooled cookie into the melted chocolate, scraping off any excess. Place cookies back onto the parchment-lined baking sheets. Use remaining melted chocolate to drizzle over the tops if desired.
- Set the Chocolate: Allow the chocolate-coated cookies to sit at room temperature for about 30 minutes, or until the chocolate is completely set before serving.
Notes
- For the best texture, ensure your butter and egg are at room temperature before beginning.
- Freeze-dried strawberries add a burst of flavor without extra moisture; do not substitute with fresh strawberries.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate clean-up.
- Coconut oil helps make the melted chocolate smooth and easier to dip; do not skip this for coating.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- These cookies can be frozen after baking and chocolate coating; thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American