A rich, fudgy chocolate cookie with bursts of freeze-dried strawberries and a hint of strawberry powder, bringing the classic chocolate-covered strawberry flavor into every bite!
Ingredients
- 1/2 cup salted butter melted and cooled slightly (unsalted works too)
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup chopped semi-sweet chocolate bars
- 1/4 cup strawberry powder
- 1 cup freeze dried strawberries chopped into size of chocolate chips
- 1/2 cup semi-sweet chocolate chips for drizzling
- Sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the melted butter, brown sugar, and white sugar until smooth and creamy, about 3 minutes.
- Add the egg and the extra egg yolk to the sugar mixture, along with the vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and strawberry powder.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed to prevent a mess.
- Before the dough is fully combined, add in the chopped chocolate, and chopped freeze dried strawberries. Mix just until combined.
- Portion the dough to your desired size (4 oz for large cookies). Place the dough balls on a parchment-lined baking sheet and bake for 12-13 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake.
- While the cookioes bake, melt the chocolate chips in the microwave in 30 second intervals unitl smooth. Be careful not to burn. Pour the chocolate in a piping bag for drizzling.
- Remove from the oven and top with additional pieces of freeze dried strawbberies. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle with melted chocolate chips and sprinkle with sea salt and strawberry powder.
- Enjoy!
Video
Notes
- Chocolate Variations: If you prefer a sweeter cookie, feel free to substitute the semi-sweet chocolate with milk chocolate. You can also try using white chocolate chips or even add nuts like pistachio for extra crunch.
- Measuring Flour: Be sure to spoon and level your flour to avoid using too much, which can make the cookies dry.
- Baking Time: Keep a close eye on your cookies, as they may look slightly underbaked when done. This is normal—they will firm up as they cool. Overbaking can result in dry cookies.
Nutrition
Nutrition Facts
Chocolate Covered Strawberry Cookies
Serving Size
1 cookie
Amount per Serving
Calories
241
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
31
mg
10
%
Sodium
152
mg
7
%
Potassium
213
mg
6
%
Carbohydrates
40
g
13
%
Fiber
3
g
13
%
Sugar
28
g
31
%
Protein
3
g
6
%
Vitamin A
49
IU
1
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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