Strawberry Chocolate Cookies (small batch)
Soft, chewy, and bursting with flavor, these chocolate strawberry cookies are delicious! Each cookie is loaded with tangy freeze dried strawberries for a fruity twist and dipped in chocolate for an extra luxurious touch.
Equipment
- Mixing bowls
- Handheld or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
- Baking sheet
- Parchment Paper
Ingredients
- 4 tablespoons (60 grams) unsalted butter room temperature
- ¼ cup (50 grams) packed light brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract optional but makes the berry flavor pop
- ½ cup plus 1 tablespoon (70 grams) all purpose flour make sure to fluff the flour and spoon it into the cup if not weighing
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup (11 grams) freeze dried strawberries roughly chopped. Enough to break up the big pieces
- ¼ cup (60 grams) dark chocolate chips
Dipping the Bottom (optional)
- 1 cup (227 grams) Chocolate Melting Wafers I used Dolci Frutta (linked below)
Cookies
Instructions
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt, then set aside. Roughly chop the freeze dried strawberries, set aside.
- In a medium bowl, beat the butter with the brown sugar and granulated sugar until fluffy, about 2 minutes. Add the vanilla extract, almond extract, egg yolk, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, beating until almost incorporated. Gently mix in the freeze dried strawberries and dark chocolate chips, mixing until just combined.
- Portion the dough into 6 equal balls and roll them smooth before placing them on a baking sheet, slightly flatten the top. Place them 2-3 inches apart.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake the cookies for 8-10 minutes; they will look underbaked but will continue to cook as they cool.
- Immediately after removing the cookies from the oven, use a round cookie cutter or small bowl to gently "scoot" the edges by pushing the sides inward shaping them into thicker, perfectly round cookies.
- Once the cookies have cooled, dip the bottoms in melted chocolate wafers and allow them to set on parchment paper before serving (optional)
- See storage info in notes below
Notes
Storage:
Refrigerator: Not recommended, as the cookies can dry out.
Room temperature: Store the cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy.
Freezer: For longer storage, place the chocolate strawberry cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature before enjoying.
Do not over bake: Bake until just set; the cookies will continue to cook on the baking sheet after removing them from the oven.
Parchment paper for dipping: Place the chocolate-dipped cookies on parchment paper to prevent sticking and allow easy removal.
Chocolate for dipping: I used Dolci Frutta Chocolate Melting Wafers to dip the bottoms, and they’re absolutely perfect! The chocolate hardens quickly and doesn’t melt easily, making it ideal for a mess-free experience. Plus, the flavor is incredible—it complements the strawberries beautifully!
Small batch cookie recipe adapted from LiveWellBakeOften
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