Chocolate Covered Strawberry Cookies

It’s love at first sight with these chocolate covered strawberry cookies. Take all your favorite flavors of a chocolate covered strawberry in a fudgy chocolate cookie loaded with freeze dried strawberries and dipped in chocolate.

Chocolate Covered Strawberry Cookies

Oh, hello. Would you like a chocolate covered strawberry cookie? A fudgy chocolate cookie loaded up with chocolate chunks and freeze dried strawberry pieces and dipped in more chocolate? Of course you do. These delightful chocolate cookies are perfect for any occasion and especially perfect for Valentine’s Day (or any event that calls for chocolate covered strawberries).

What are chocolate covered strawberry cookies?

One of my favorite treats to receive for Valentine’s Day is a tray of chocolate covered strawberries. But do you also know what is not in season locally in February? Strawberries. So if you’re looking to scratch that chocolate + strawberry flavor, or just want to mix things up a little with a truly delicious cookie, these chocolate covered strawberry cookies have you covered. They’re made with a soft in the middle, chewy on the outside chocolate cookie that is studded with flavor packed freeze dried strawberry pieces and chocolate chips. Because these are chocolate COVERED strawberry cookies, we also dipped the bottoms in chocolate because why not. The result is an indulgent and delicious cookie.

Tips for perfect strawberry chocolate cookies

Cookies are one of the more straight forward baked goods to make, but that a few tips are always helpful in my opinion! You would certainly get by without these, but if you’re looking to really guarantee PERFECT chocolate cookies every time, make sure you follow these!

• Use good chocolate: I know I just gave my whole schpeel on this, but I’ll just repeat it one more time to make sure it really stuck! Your chocolate will truly make or break these double chocolate chip cookies, so get the good stuff!
• Don’t over mix the dough: Overmixing your dough will cause it to develop more gluten which can lead to a tough, bready cookie. Only mix the dough until it’s just combined and no streaks of flour remain!
• Under bake them slightly: All the best cookies are underbaked and these fudgy chocolate cookies are no exception. You’ll want them to be ever so slightly underbaked when they come out of the oven so that they cool to perfectly gooey centers with chewy edges.

Happy baking, my friends! Enjoy!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32mins
• Yield: 12 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Chocolate Covered Strawberry Cookies

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Meet chocolate covered strawberry cookies AKA all your favorite flavors of a chocolate covered strawberry in a fudgy chocolate cookie loaded with freeze dried strawberries and dipped in chocolate.

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32mins
• Yield: 12 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Equipment

baking sheets

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cookie scoops

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mixing bowl

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parchment paper sheets

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rubber spatula

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stand mixer

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Ingredients

• 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

1. First, make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
2. In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla.
4. Beat on medium-high speed until mixture is light and pale in color, about 2 minutes, scraping down the bowl as needed.
5. Add the flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until just combined and no streaks of flour remain, about 30 seconds. Add the freeze dried strawberries and chocolate chips and fold to combine.
6. Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Place on the prepared baking sheets, spacing the dough balls 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat gooey in the middle, 10 to 12 minutes.
7. Remove the baking sheets from the oven and allow the cookies to cool slightly, about 15 minutes.
8. Once the cookies have cooled, melt the chocolate for the chocolate coated bottom and drizzle. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, using a silicone spatula to stir between each, until the chocolate is fully melted.
9. Dip the bottom of each cookie in the chocolate, scraping off the excess before placing back on the cool parchment paper lined sheet. Repeat with all the cookies. If desired, use the remaining chocolate to drizzle over the tops of the cookies. Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.