Description
Delight in these Chocolate Dipped Strawberry Cookies, combining the fresh, juicy burst of strawberries with rich cocoa-flavored cookie dough. After baking, each cookie is dipped in melted semi-sweet chocolate for an extra decadent finish. Perfect for a sweet treat or special dessert, these cookies offer a harmonious blend of fruity and chocolaty goodness.
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
Other Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 cup semi-sweet or dark chocolate chips (for melting and dipping)
Instructions
- Prep the Strawberries: Wash fresh strawberries thoroughly and pat them dry to remove excess moisture. Finely chop the strawberries, ensuring they are dry to prevent soggy cookie dough.
- Mix Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a bowl for even distribution and lighter texture.
- Cream Butter and Sugars: Using a mixer, beat the softened butter with granulated sugar and brown sugar until the mixture is pale and fluffy, incorporating air for tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently and just until combined to avoid developing tough cookies.
- Fold in Strawberries: Gently fold the finely chopped strawberries into the dough, ensuring even distribution while maintaining their shape.
- Shape and Bake Cookies: Drop spoonfuls of the cookie dough onto a parchment-lined baking sheet, spacing them adequately. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until 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 hardening.
Notes
- Make sure strawberries are completely dry to prevent soggy dough.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Use parchment paper for easier cleanup and to prevent sticking.
- Cool cookies completely before dipping in chocolate to avoid melting and ruining the dips.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
