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Chocolate Dipped Strawberry Cookies

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.
  5. Gradually stir the dry ingredients into the wet mixture, mixing gently just until combined to avoid making the cookies tough.
  6. Gently fold the finely chopped strawberries into the dough. Be careful not to overwork the dough, and aim to keep the strawberry pieces intact.
  7. 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.
  8. While the cookies cool completely, melt the chocolate chips in a microwave or double boiler until smooth and silky.
  9. 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

Find it online: https://chocolatecoveredamy.com/chocolate-dipped-strawberry-cookies/