Dark Chocolate Strawberry Cookies (Printable Version)
# What You'll Need:
→ Core Components
01 -
Soft butter at room temp, 1 stick (1/2 cup)
02 -
Packed brown sugar, 1 cup
03 -
Regular sugar, 2 tbsp
04 -
One egg, not cold from fridge
05 -
Pure vanilla, 1 tsp
→ Flour Mixture
06 -
Regular flour, 8 oz (1 3/4 cups)
07 -
Baking soda, 3/4 tsp
08 -
Table salt, 1/2 tsp
→ Extras & Finishing
09 -
Lightly smashed freeze-dried strawberries, 1 cup
10 -
Chopped dark chocolate, 8 oz
11 -
Melty chocolate discs for coating and drizzling
# Preparation Steps:
01 -
Mix the room temp butter with both kinds of sugar till it's fluffy and pale. Grab a spatula to clean the sides, then toss in your egg and vanilla. Keep going till everything's well blended. Clean those bowl sides again.
02 -
In another bowl, stir together your flour, baking soda, and salt. Turn your mixer to low and slowly dump this mix into your butter blend. Don't overdo it - just mix till it's barely combined. Fold in your smashed strawberries and chocolate chunks with gentle moves.
03 -
Grab your baking sheet with parchment and drop spoonfuls of dough onto it. A cookie scoop works great if you've got one handy. Push down slightly on each dough ball to flatten it a bit.
04 -
Stick them in a 350°F oven for about 11-14 mins. You'll know they're done when the edges turn slightly golden but the middle still looks soft. Let them sit on the hot pan for 5 mins before moving them to a rack.
05 -
After they've cooled down completely, dunk the bottom half of each cookie in melted chocolate and wipe off any extra. Then grab a baggie, snip the corner, fill it with more melted chocolate, and make zigzags across the tops. Wait till the chocolate hardens before you munch on them.
# Additional Tips:
01 -
Your ingredients need to be warm for the dough to mix right
02 -
Don't worry if cookies seem too soft - they'll firm up while cooling
03 -
Wait for the chocolate to harden before you stack them