Description
Delight in the perfect balance of sweet and fruity with these Chocolate Covered Strawberry Cookies. Featuring a tender, buttery base studded with crushed freeze-dried strawberries and semi-sweet chocolate chips, each cookie is dipped in melted chocolate for an indulgent finish. Ideal for Valentine’s Day or any special occasion, these cookies offer a charming twist on traditional chocolate chip treats with the refreshing burst of real strawberry flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
Mix-ins and Topping
- 1 cup semi-sweet chocolate chips
- 8 ounces semi-sweet chocolate, melted (for dipping)
- 1 tablespoon coconut oil (optional, to thin chocolate)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process helps to incorporate air for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the overall flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This blends the leavening agents evenly throughout the flour.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can cause tough cookies.
- Fold in Strawberries and Chocolate Chips: Gently fold in the crushed freeze-dried strawberries and semi-sweet chocolate chips to distribute them evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Use a tablespoon or cookie scoop to form dough balls about 1 1/2 tablespoons each. Place them on the lined baking sheets with roughly 2 inches of space between to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges just start to turn golden. Avoid over-baking to keep the cookies soft.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack. This step is important before dipping to prevent melting the chocolate coating unevenly.
- Melt Chocolate for Dipping: Melt the semi-sweet chocolate in a microwave or double boiler, adding the optional coconut oil to thin it out if desired for a smoother dip.
- Dip Cookies in Chocolate: Dip half of each cooled cookie into the melted chocolate and set them back on parchment paper. Let the chocolate set completely before serving or storing.
Notes
- For an elegant finish, drizzle the dipped cookies with white chocolate once the coating has set.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Coconut oil is optional but recommended for thinning melted chocolate for a smoother dipping experience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
