Description
These irresistibly chewy chocolate covered strawberry cookies combine rich cocoa flavor with the bright taste of freeze-dried strawberries, studded with chocolate chips and crunchy nuts for an indulgent, satisfying treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup Butter (Softened, can substitute margarine for dairy-free)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar (Can substitute with more granulated sugar)
- 1 large Egg (Can swap for a flax egg for vegan)
- 1 teaspoon Vanilla Extract (Almond extract can be used for variation)
Dry Ingredients
- 2 cups All-Purpose Flour (Gluten-free flour blend is an alternative)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 cup Cocoa Powder (Dutch-processed for milder taste)
Add-ins
- 1 cup Freeze-Dried Strawberries (Do not use fresh strawberries)
- 1 cup Chocolate Chips (Can use milk, dark, or dairy-free options)
- 1/2 cup Chopped Nuts (Almonds or walnuts work well)
- 1/2 cup Other Freeze-Dried Fruits (Raspberry or blueberry can be used)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring proper texture for the cookies.
- Add Wet Ingredients: Add in the egg and vanilla extract to the creamed mixture, mixing thoroughly until fully combined to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and cocoa powder to evenly distribute the leavening agents and cocoa flavor.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring continuously to form a uniform cookie dough without overmixing.
- Fold in Add-ins: Gently fold in the freeze-dried strawberries, chocolate chips, chopped nuts, and any other freeze-dried fruits until they are evenly distributed throughout the dough.
- Portion Dough: Drop rounded mounds of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, monitoring closely so the cookies are chewy and baked through but not overdone.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely.
- Store: Once cooled, store the cookies in an airtight container to keep them fresh for up to one week.
Notes
- For a vegan version, substitute the egg with a flax egg and use margarine or a plant-based butter alternative.
- You can substitute granulated and brown sugar with coconut sugar for a different flavor profile.
- Use gluten-free flour blend to make the cookies gluten-free.
- Freeze-dried strawberries provide the best texture; avoid using fresh strawberries as they release moisture and affect cookie texture.
- Chocolate chips can be replaced with dairy-free or vegan chocolate to suit dietary needs.
- Adjust baking time slightly based on your oven and cookie size to avoid overbaking.
