Why You’ll Love This Recipe
These Chocolate Dipped Strawberry Cookies are a true indulgence. The combination of fresh strawberries and decadent chocolate creates an irresistible treat that’s both tangy and sweet. The cookies are soft, with a slight crisp edge, and the chocolate coating adds an extra layer of richness. Plus, they’re visually stunning—perfect for gifting or serving at a party. Whether you’re a chocolate lover, a fruit fan, or both, these cookies are sure to become a favorite.
Ingredients
Fresh Ingredients
- 1 cup fresh strawberries, finely chopped and patted dry
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Sugars and Fats
- ½ cup unsalted, softened butter
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
Chocolate Coating
- 1 cup semi-sweet or dark chocolate chips for melting and dipping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep the Strawberries: Wash and thoroughly pat dry the fresh strawberries, then finely chop them. Ensuring they are dry is important to prevent excess moisture from making the dough too wet.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting ensures even distribution of the ingredients and helps create a lighter cookie texture.
- Cream Butter and Sugars: In a mixer, beat the softened butter with the granulated sugar and brown sugar until the mixture becomes fluffy and pale. This step is key for creating soft, tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture, mixing gently just until combined to avoid making the cookies tough.
- Fold in Strawberries: Gently fold the finely chopped strawberries into the dough. Be careful not to overwork the dough, and aim to keep the strawberry pieces intact.
- Shape and Bake Cookies: Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, leaving enough space between them. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until the cookies are set but still soft in the center.
- Melt Chocolate for Dipping: While the cookies cool completely, melt the chocolate chips in a microwave or double boiler until smooth and silky.
- Dip Cookies: Once the cookies have cooled, dip each one halfway or fully into the melted chocolate. Place the dipped cookies on parchment paper to set. If needed, refrigerate them for a few minutes to help the chocolate harden faster.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including chilling and cooling time)
Variations
- Vegan Option: To make these cookies vegan, swap the butter for plant-based butter and replace the eggs with a flaxseed egg substitute or another egg replacement of your choice.
- White Chocolate Dipping: Instead of semi-sweet or dark chocolate, try dipping the cookies in white chocolate for a sweeter, creamier flavor.
- Nuts: Add chopped almonds, walnuts, or hazelnuts to the dough for extra crunch and flavor.
- Dried Strawberries: For a more intense strawberry flavor, you can use dried strawberries in place of fresh ones.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. The chocolate coating will maintain its shine if kept properly sealed.
- Freezing: You can freeze the unbaked dough balls for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
- Reheating: If you prefer warm cookies, you can microwave individual cookies for about 10-15 seconds or warm them in an oven at 300°F (150°C) for a few minutes.
FAQs
1. Can I use frozen strawberries instead of fresh?
Fresh strawberries are recommended for this recipe to maintain the correct texture, but you can use frozen strawberries if you thaw and thoroughly dry them before chopping.
2. How do I prevent the cookies from spreading too much during baking?
Ensure that the cookie dough is chilled for at least 30 minutes before baking. This helps the dough maintain its shape while baking.
3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the baking powder you use is also gluten-free.
4. How do I store leftover cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them to extend freshness.
5. Can I dip the cookies in different types of chocolate?
Absolutely! You can use any type of chocolate you like for dipping, including milk chocolate, white chocolate, or dark chocolate.
6. Can I make these cookies without the chocolate coating?
Yes, the cookies are delicious on their own without the chocolate coating, though the chocolate adds an extra layer of flavor and visual appeal.
7. How do I make sure the strawberries don’t make the dough soggy?
It’s essential to thoroughly pat the strawberries dry after washing them. This helps remove any excess moisture that could affect the dough consistency.
8. Can I freeze these cookies?
Yes, you can freeze the cookies after baking and dipping in chocolate. Just ensure they’re fully cooled and stored in an airtight container.
9. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before baking.
10. Can I add other fruits to these cookies?
You can experiment with other fruits like raspberries or blueberries, but be sure to chop them finely and dry them well to prevent sogginess.
Conclusion
Chocolate Dipped Strawberry Cookies are a perfect blend of fruit and chocolate, with a chewy texture and a crisp edge. They’re simple to make, yet they have an elegant appearance and delicious flavor that make them ideal for any occasion. Whether you’re treating yourself or sharing with friends, these cookies are sure to impress with their rich, indulgent taste. Give them a try and savor the delightful balance of fresh strawberries and chocolate in every bite!
Chocolate Dipped Strawberry Cookies
Chocolate Dipped Strawberry Cookies combine the sweet and tart flavors of fresh strawberries with rich, smooth chocolate. With a chewy and crispy texture, these cookies are visually stunning and make the perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including chilling and cooling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup fresh strawberries, finely chopped and patted dry
1 teaspoon vanilla extract
2 large eggs
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted, softened butter
½ cup granulated sugar
¼ cup brown sugar, packed
1 cup semi-sweet or dark chocolate chips for melting and dipping
Instructions
- Wash and thoroughly pat dry the fresh strawberries, then finely chop them. Ensuring they are dry is important to prevent excess moisture from making the dough too wet.
- In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting ensures even distribution of the ingredients and helps create a lighter cookie texture.
- In a mixer, beat the softened butter with the granulated sugar and brown sugar until the mixture becomes fluffy and pale. This step is key for creating soft, tender cookies.
- Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.
- Gradually stir the dry ingredients into the wet mixture, mixing gently just until combined to avoid making the cookies tough.
- Gently fold the finely chopped strawberries into the dough. Be careful not to overwork the dough, and aim to keep the strawberry pieces intact.
- Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, leaving enough space between them. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until the cookies are set but still soft in the center.
- While the cookies cool completely, melt the chocolate chips in a microwave or double boiler until smooth and silky.
- Once the cookies have cooled, dip each one halfway or fully into the melted chocolate. Place the dipped cookies on parchment paper to set. If needed, refrigerate them for a few minutes to help the chocolate harden faster.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days. The chocolate coating will maintain its shine if kept properly sealed.
If you prefer warm cookies, microwave individual cookies for about 10-15 seconds or warm them in an oven at 300°F (150°C) for a few minutes.
For a vegan option, swap the butter for plant-based butter and replace the eggs with a flaxseed egg substitute.
To make gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
You can freeze the unbaked dough balls for up to 3 months. When you’re ready to bake, bake them as directed, adding a few extra minutes to the baking time.
For a different chocolate flavor, use white chocolate instead of semi-sweet or dark chocolate.
If you’re worried about soggy dough, make sure to thoroughly dry the strawberries before adding them to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
