Description
Delight in these rich and indulgent Chocolate Covered Strawberry Cookies, featuring a soft cocoa cookie base filled with a creamy freeze-dried strawberry butter filling, and topped with a smooth chocolate ganache. Perfect for satisfying your sweet tooth with a burst of fruity flavor and chocolate goodness.
Ingredients
Scale
For the Cookies
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 2 Tablespoons neutral cooking oil avocado, canola, or vegetable oil
- 1 ½ teaspoons vanilla extract
- 3 ½ cups (394 g) cake flour
- ⅔ cup (70 g) Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
For the Filling
- 8 Tablespoons (113 g) unsalted butter
- 4 Tablespoons (24 g) freeze-dried strawberry powder
- ⅛ teaspoon table salt
- 1 ⅓ cups (165 g) powdered sugar
For the Chocolate Topping
- 1 cup (170 g) semi-sweet or couverture chocolate
- ¼ cup (60 ml) heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, use an electric mixer or stand mixer with paddle attachment to beat the softened butter and both sugars together until combined. Increase the mixer speed to high and beat for at least one minute until light and fluffy.
- Add Wet Ingredients: Add the eggs, neutral cooking oil, and vanilla extract to the butter and sugar mixture. Stir on low speed to combine all ingredients thoroughly. Set this wet mixture aside.
- Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt until evenly blended.
- Combine Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until fully combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure all flour is incorporated.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes to firm up and enhance flavor. While chilling, prepare the strawberry filling.
- Make Strawberry Filling: In a separate bowl, beat the butter on high speed until creamy. Add freeze-dried strawberry powder and salt; stir on low speed to mix thoroughly. Gradually add powdered sugar, mixing on low until fully incorporated.
- Freeze Filling Scoops: Line a small baking sheet with wax paper. Using a tablespoon scoop, portion out the strawberry filling onto the sheet. Freeze the filling scoops for at least 15 minutes to firm before assembling the cookies.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Assemble Cookies: Remove chilled dough and frozen filling from fridge/freezer. Scoop 3-Tablespoon (58 g) sized dough balls. Roll gently between palms and create a crater in the center with your thumb. Place one frozen filling dollop into the crater, press firmly, and roll dough to fully enclose filling. Shape into smooth balls and place on prepared baking sheets at least 2 inches apart.
- Bake Cookies: Bake on the center rack of the oven at 350°F (175°C) for 12 minutes. Centers may appear slightly underbaked, which is ideal for softness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Chocolate Ganache: In a microwave-safe bowl, combine chocolate and heavy cream. Microwave on high for 25 seconds, stir well, and if needed, microwave an additional 15 seconds. Whisk the mixture until smooth, reheating in 10-second intervals if necessary. Let the ganache sit for several minutes to thicken slightly before using.
- Top Cookies with Ganache: Once cookies are fully cooled, spread about 2 teaspoons of ganache on each cookie using a spatula or spoon back. Let the ganache harden before serving.
Notes
- Cake Flour Substitution: If cake flour is unavailable, substitute with 3 cups (375 g) all-purpose flour plus 2 Tablespoons (16 g) cornstarch for similar texture.
- Freeze-Dried Strawberries: Use freeze-dried strawberries, not dehydrated. Pulverize them in a food processor to a fine powder for best results—less than 1 ounce needed.
- Storage: Store cookies in an airtight container. They keep fresh at room temperature for up to 2 days; refrigerate for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
