Strawberry Dark Chocolate Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Unsalted butter, softened to room temperature, 1/2 cup (1 stick)
02 -
Light brown sugar, packed, 1 cup
03 -
White sugar, 2 tablespoons
04 -
Egg, room temperature, 1
05 -
Vanilla extract, 1 teaspoon
→ Dry Ingredients
06 -
All-purpose flour, 1 3/4 cups (8 oz)
07 -
Baking soda, 3/4 teaspoon
08 -
Salt, 1/2 teaspoon
→ Mix-ins & Decoration
09 -
Freeze-dried strawberries, lightly crushed, 1 cup
10 -
Dark chocolate, chopped, 8 oz
11 -
Chocolate melting wafers for dipping and drizzling
# Instructions:
01 -
Beat the softened butter with both sugars until it becomes light and fluffy. Stop to scrape down your bowl, then mix in the egg and vanilla until well combined. Give the bowl another good scrape with your spatula.
02 -
Whisk together your flour, baking soda, and salt in a separate bowl. With your mixer on low, gradually add this dry mixture to your butter mixture. Mix just until combined - we don't want tough cookies! Gently fold in those crushed freeze-dried strawberries and chocolate chunks.
03 -
Drop spoonfuls of dough onto your parchment-lined baking sheet - a cookie scoop works great here if you have one. Gently press down to flatten each cookie slightly.
04 -
Bake at 350°F for 11-14 minutes, watching for lightly golden edges and a barely-set center. Let them rest on the baking sheet for 5 minutes before moving to a cooling rack.
05 -
Once cooled, dip the bottom of each cookie in melted chocolate wafers, scraping off excess. Then drizzle more melted chocolate over the tops using a piping bag or zip-top bag with the corner snipped. Let the chocolate set completely before serving.
# Notes:
01 -
Room temperature ingredients are key for the best texture
02 -
The cookies will continue to set as they cool
03 -
Let chocolate set completely before stacking or storing