Description
Delicious cookies combining chocolate and freeze-dried strawberries, finished with a glossy chocolate coating.
Ingredients
Scale
- 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
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a stand mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla, then beat until light and pale in color, about 2 minutes.
- Add the flour, cocoa powder, baking soda, baking powder, and salt, and mix until just combined, about 30 seconds.
- Fold in the freeze-dried strawberries and chocolate chips.
- Scoop out dough using a 1 ½ ounce cookie scoop and place on baking sheets, spaced 2 inches apart.
- Bake until puffed and firm around the edges but gooey in the middle, about 10 to 12 minutes.
- Allow cookies to cool on baking sheets for about 15 minutes.
- Melt the chocolate chips and coconut oil in a microwave-safe bowl until fully melted.
- Dip the bottom of each cookie into the chocolate, letting the excess drip off, then place back onto parchment.
- Drizzle remaining chocolate over tops if desired and let set for 30 minutes.
Notes
Use room temperature ingredients for better mixing. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg