Description
Indulge in rich and decadent Chocolate Dipped Strawberry Cookies, featuring a perfect harmony of juicy strawberries and deep chocolate flavor. These cookies offer a delightful balance of sweet and tart, chewy and crisp textures, making them a perfect treat for any occasion. Simple to prepare and visually stunning with their glossy chocolate coating, they are ideal for gifts, parties, or everyday indulgence.
Ingredients
Scale
Fresh Ingredients
- 1 cup fresh strawberries, finely chopped and patted dry
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Sugars and Fats
- ½ cup unsalted, softened butter
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
Chocolate Coating
- 1 cup semi-sweet or dark chocolate chips for melting and dipping
Instructions
- Prep the Strawberries: Wash and pat dry fresh strawberries thoroughly, then finely chop them. Ensuring the strawberries are dry is crucial to prevent excess moisture in the dough which can cause soggy cookies.
- Mix Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a bowl. This helps achieve even ingredient distribution and a lighter cookie texture.
- Cream Butter and Sugars: Using a mixer, beat the softened butter with granulated sugar and brown sugar until the mixture is fluffy and pale, which incorporates air for tender cookies.
- Add Eggs and Vanilla: Beat in eggs one at a time, followed by the vanilla extract, making sure each is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture, mixing gently and just until combined to avoid tough cookies.
- Fold in Strawberries: Gently fold the finely chopped strawberries into the dough, distributing them evenly while maintaining their shape as much as possible.
- Shape and Bake Cookies: Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, spaced adequately apart. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until the cookies are set but still soft.
- Melt Chocolate for Dipping: While the cookies cool completely, melt the chocolate chips in a microwave or double boiler until smooth and silky.
- Dip Cookies: Dip each cooled cookie halfway or fully into the melted chocolate, then place on parchment paper to set. Refrigerate for a few minutes if needed to speed up hardening of the chocolate coating.
Notes
- Use chilled dough by refrigerating for 30 minutes before baking to improve cookie texture and flavor melding.
- Always pat strawberries dry thoroughly before chopping to avoid soggy dough.
- Choose good quality chocolate for dipping to ensure smooth melting and richer taste.
- Leave enough space between dough mounds on the baking sheet for cookies to spread evenly without merging.
- Store cookies in airtight containers to maintain freshness and preserve the chocolate’s shine.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg