Chocolate-Dipped Strawberry Cookies
Indulge in these delightful cookies that perfectly marry the sweet tang of dried strawberries with rich, semi-sweet chocolate. Each bite offers a tender, chewy texture, making them an irresistible treat for any occasion. These cookies are easy to prepare and truly a crowd-pleaser.
Prep Time
20 minutes
Cook Time
10-12 minutes
Total Time
45 minutes (including cooling and dipping)
Servings
Approximately 36 cookies
Keywords
Why This Recipe Delivers
- A delightful balance of sweet and tart flavors from chocolate and strawberries.
- Features a soft, chewy texture that everyone loves.
- Perfect for special occasions, holidays, or a comforting everyday treat.
- Relatively simple to make, even for novice bakers.
- Visually appealing, especially with the optional chocolate dip.
Ingredients
- 226 grams (1 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 220 grams (1 cup) packed light brown sugar
- 2 large eggs
- 5 milliliters (1 teaspoon) vanilla extract
- 300 grams (2 ½ cups) all-purpose flour
- 5 grams (1 teaspoon) baking soda
- 2.5 grams (½ teaspoon) salt
- 120 grams (1 cup) chopped dried strawberries
- 170 grams (1 cup) semi-sweet chocolate chips
- 100 grams (3.5 ounces) extra semi-sweet chocolate, for dipping or drizzling (optional)
Instructions
- Preheat your oven to 175°C (350°F). Prepare your baking sheets by lining them with parchment paper. This prevents sticking and makes cleanup a breeze.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed. Continue beating until the mixture is light, fluffy, and smooth, ensuring all sugars are well incorporated.
- Beat in the two large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined. Overmixing at this stage can result in tougher cookies.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients, leading to a consistent rise and flavor in your cookies.
- Gradually add the dry ingredient mixture to the wet creamed mixture, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain, as overmixing develops gluten and can make cookies tough.
- Gently fold in the chopped dried strawberries and semi-sweet chocolate chips. Use a spatula to ensure they are evenly distributed throughout the dough without crushing the strawberries or overworking the mixture.
- Drop rounded tablespoons (approximately 30g or 1 ounce) of dough onto the prepared baking sheets, leaving about 5 centimeters (2 inches) of space between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are just set. The exact baking time may vary based on your oven. For a chewier cookie, slightly underbake them.
- Allow the baked cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
- If desired, melt the extra semi-sweet chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Once the cookies are completely cool, dip one half of each cookie into the melted chocolate or drizzle the chocolate over them using a spoon. Place them back on the parchment paper or a wire rack set over parchment paper until the chocolate sets, which can be sped up by refrigerating for 10-15 minutes.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (stand or hand-held)
- Rubber spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Measuring cups and spoons (or kitchen scale)
- Small microwave-safe bowl or saucepan for melting chocolate (optional)
Essential Success Tips
- Ensure your butter is truly softened, not melted, for the best creaming results and cookie texture.
- Do not overmix the dough once the flour is added; this keeps the cookies tender.
- For uniform cookies, use a cookie scoop to ensure consistent size and even baking.
- Watch your oven carefully; cookies can go from perfectly golden to overbaked quickly. Look for lightly golden edges.
- If dipping in chocolate, ensure cookies are completely cool to prevent the chocolate from melting off or becoming messy.
Professional Cooking Secrets
- For an intensified strawberry flavor, lightly toast the dried strawberries in a dry pan for a few minutes before adding them to the dough; this deepens their sweetness and aroma.
- Use a mix of good quality semi-sweet and dark chocolate chips (e.g., 50/50) for a more complex chocolate profile that complements the strawberries beautifully.
- A sprinkle of flaky sea salt over the chocolate dip just after dipping enhances both the chocolate and strawberry flavors, creating a gourmet touch.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week (especially if dipped in chocolate).
- Freezing Dough: You can freeze scooped cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
- Variations: Try adding a touch of lemon zest to the dough for a brighter flavor, or use white chocolate chips for a different twist.
Frequently Asked Questions
Can I use fresh strawberries instead of dried?
Using fresh strawberries can add too much moisture to the dough, potentially altering the texture and making the cookies spread too much. Dried strawberries are recommended for consistent results and concentrated flavor.
What kind of chocolate is best for dipping?
Good quality semi-sweet chocolate works wonderfully. You can also use dark chocolate for a less sweet, more intense flavor, or even white chocolate for a contrasting look and taste.
My cookies are spreading too much, what went wrong?
This could be due to several factors: butter that was too warm or melted, overmixing the dough, or insufficient chilling time (though this recipe doesn't strictly require chilling, it can help). Ensure your flour measurements are accurate and your baking soda is fresh.
Nutrition Facts (Per Serving)
Calories: Approximately 180-200 per cookie, Protein: 2g, Fat: 10g, Carbs: 25g (Estimates may vary based on exact ingredients and portion sizes.)
Allergy Information
Contains dairy, eggs, and gluten. May contain soy (from chocolate chips). For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. Always check ingredient labels for specific allergen information.
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