Ingredients
Cookie Dough
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup freeze dried strawberries
- 1 cup semisweet chocolate chips
Chocolate Coating
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside to ensure your cookies don’t stick while baking.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, add the softened butter and packed light brown sugar. Beat on medium-high speed for about 2 minutes until the mixture becomes light, fluffy, and well combined.
- Add Egg and Vanilla: Use a silicone spatula to scrape down the sides and bottom of the bowl for even mixing. Then, add the large egg and vanilla extract to the bowl.
- Mix Egg and Vanilla In: Beat the mixture again on medium-high speed for about 2 minutes until it turns light and pale in color. Scrape down the bowl as necessary to ensure even mixing.
- Incorporate Dry Ingredients and Mix-Ins: Add the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Beat on low speed just until no streaks of flour remain, about 30 seconds. Then, fold in the freeze-dried strawberries and chocolate chips gently to combine without overmixing.
- Portion and Bake Cookies: Use a 1 ½ ounce cookie scoop or a large spoon to portion out cookie dough balls (approximately 3 tablespoons each). Place them on prepared baking sheets, spacing about 2 inches apart. Bake for 10 to 12 minutes until cookies have puffed up and are firm around the edges but remain somewhat gooey in the middle.
- Cool Cookies Slightly: Remove the baking sheets from the oven and let the cookies cool slightly on the sheets for about 15 minutes to set.
- Melt Chocolate for Coating: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring with a silicone spatula between each interval until the chocolate is fully melted and smooth.
- Dip and Decorate Cookies: Dip the bottom of each cooled cookie into the melted chocolate, scraping off any excess. Place the dipped cookies back on the parchment-lined baking sheets. Use any remaining chocolate to drizzle over the tops of the cookies if desired.
- Set Chocolate and Serve: Allow the cookies to sit at room temperature for about 30 minutes or until the chocolate coating has fully set. Enjoy once the chocolate is firm to the touch.
Notes
- Be sure to use room temperature butter and egg for proper creaming and emulsification.
- Freeze-dried strawberries provide concentrated flavor without adding moisture, preserving cookie texture.
- If you don’t have Dutch-processed cocoa powder, natural unsweetened cocoa can be used but expect slightly different flavor and color.
- Spacing cookies 2 inches apart helps them bake evenly without spreading into each other.
- The coconut oil in the chocolate helps achieve a smooth, glossy coating that sets well.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- For an extra festive touch, sprinkle some crushed freeze-dried strawberries or sea salt over the chocolate drizzle before it sets.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American