Description
A delightful cookie that combines the flavors of chocolate and strawberries, perfect for a sweet treat.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1 cup Light Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1/2 cup Dutch-Processed Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Freeze Dried Strawberries
- 1 cup Semisweet Chocolate Chips
- 2 tablespoons Coconut Oil
- 1 cup Semisweet Chocolate Chips (for coating)
- 1 tablespoon Coconut Oil (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- In a mixing bowl, combine unsalted butter and light brown sugar. Beat until light and fluffy.
- Add the egg and vanilla extract, mixing until light in color and thickened.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients.
- Fold in the freeze-dried strawberries and chocolate chips until evenly distributed.
- Scoop the dough onto prepared sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are set and centers are gooey.
- Cool cookies on sheets for about 15 minutes.
- Melt semisweet chocolate chips and coconut oil together until smooth.
- Dip the bottom of each cookie into the melted chocolate and place on parchment to set.
Notes
- Can substitute salted butter for unsalted but reduce added salt.
- Store in an airtight container for up to a week.
- For a more intense chocolate flavor, use dark chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg