Description
These Chocolate Dipped Strawberry Cookies combine the freshness of finely chopped strawberries with the rich flavor of cocoa in a tender cookie. Baked to perfection and dipped in melted semi-sweet chocolate, these cookies offer a delightful blend of fruity and chocolatey goodness perfect for any occasion.
Ingredients
Scale
Strawberry Mixture
- 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
Butter and Sugars
- ½ cup unsalted, softened butter
- 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. Finely chop them and ensure they are dry to prevent excess moisture that could make cookies soggy.
- Mix Dry Ingredients: Sift together all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a bowl for even distribution and a lighter texture.
- Cream Butter and Sugars: Using a mixer, beat the softened butter with granulated sugar and brown sugar until the mixture becomes fluffy and pale, incorporating air for tender cookies.
- Add Eggs and Vanilla: Beat in eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract thoroughly.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture, mixing gently 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 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-safe bowl or double boiler until smooth and silky.
- Dip Cookies: Dip each cooled cookie halfway or fully into the melted chocolate. Place them on parchment paper to set and refrigerate for a few minutes if needed to harden the chocolate coating.
Notes
- Make sure strawberries are thoroughly dried to prevent soggy dough.
- Do not overmix the dough to maintain cookie tenderness.
- Chocolate can be tempered for a shinier finish but is optional.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For variation, consider using white chocolate or milk chocolate for dipping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
