Cocoa Strawberry Cookies
Decadent cookies combining rich cocoa and tart freeze-dried strawberries for a sophisticated dessert experience.
Ingredients
Cookie Base
- ½ cup unsalted butter, at room temperature soft, not melted; gives structure and flavor
- 1 cup packed light brown sugar for moisture, chew, and depth
- 1 large egg, at room temperature helps with lift and binding
- 2 teaspoons alcohol-free vanilla extract rounds chocolate and strawberry notes
- 1 ¼ cups all-purpose flour the base; measure by spooning and leveling
- ⅓ cup Dutch-processed cocoa powder smoother, less acidic chocolate flavor
- ½ teaspoon baking soda light lift and spread control
- ¼ teaspoon baking powder slight extra lift for a softer center
- ½ teaspoon salt enhances sweetness and cocoa
- 1 cup freeze dried strawberries finely crushed if you want smaller bursts of fruit
- 1 cup semisweet chocolate chips mixed into dough (first cup)
- 1 cup semisweet chocolate chips for melting and coating (second cup)
- 1 teaspoon coconut oil thins melted chocolate for a glossy finish
Instructions
Preparation
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium-high until light and fluffy, about 2 minutes.
- Add the egg and vanilla, then beat on medium-high until light and pale in color, about 2 minutes.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Beat on low speed until just combined, about 30 seconds.
- Fold in the freeze-dried strawberries and 1 cup of semisweet chocolate chips with a spatula until evenly distributed.
- Use a 1 ½ ounce cookie scoop (about 3 tablespoons) to portion dough onto prepared sheets, spacing 2 inches apart.
Baking
- Bake until cookies have puffed and are set at the edges but still slightly gooey in the middle, 10-12 minutes.
- Remove sheets from the oven and let cookies cool on the sheets for about 15 minutes.
Coating
- While cookies cool, melt the remaining 1 cup semisweet chocolate chips and 1 teaspoon coconut oil in a small microwave-safe bowl.
- Dip the bottom of each cookie into the melted chocolate, scrape off excess, and return to a parchment-lined sheet.
- Allow cookies to sit for about 30 minutes, or until the chocolate sets fully, before serving.
Notes
Store in a single layer in an airtight container at room temperature. Can be frozen, thaw at room temperature.