Description
Delight in these soft and rich Chocolate Dipped Strawberry Cookies, combining the sweet freshness of finely chopped strawberries with a luscious cocoa cookie base, finished off with a decadent chocolate coating. Perfect for a special treat or sharing with friends and family.
Ingredients
Scale
Fruit
- 1 cup fresh strawberries, finely chopped and patted dry
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
For Dipping
- 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. This 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
- Make sure strawberries are thoroughly dried before folding into the dough to prevent sogginess.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Using softened butter helps in achieving the perfect cookie texture.
- Refrigerate dipped cookies briefly to help chocolate harden faster.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
