Description
Enjoy these irresistibly chewy chocolate covered strawberry cookies, a perfect blend of rich cocoa, sweet freeze-dried strawberries, and melted chocolate chips. With a tender, chewy texture complemented by crunchy nuts and fruity bursts, these cookies are a delightful treat 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)
Mix-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 the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature before preparing the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process helps to incorporate air, leading to a softer cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until thoroughly combined, creating a smooth and uniform batter base.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and cocoa powder. This prevents lumps and ensures even distribution of leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Mix-ins: Gently fold in the freeze-dried strawberries, chocolate chips, chopped nuts, and other freeze-dried fruits to evenly distribute the flavorful additions without crushing the fruit pieces.
- Form Cookie Dough: Using a spoon or cookie scoop, portion out the dough into 24 equal pieces and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 minutes or until the edges are set but centers remain soft and chewy. The cookies will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps maintain their chewy texture.
Notes
- For a vegan version, substitute the butter with margarine and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and set to thicken).
- Freeze-dried strawberries provide concentrated flavor and crunch; avoid using fresh strawberries as they add excess moisture.
- You can substitute vanilla extract with almond extract for a nutty flavor twist.
- Use Dutch-processed cocoa powder for a smoother, less acidic chocolate taste.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- Freezing leftover cookie dough is possible; thaw overnight in the refrigerator before baking.
