Description
Decadent Chocolate Covered Strawberry Cookies featuring a rich chocolate cookie base, creamy strawberry butter filling, and a smooth chocolate ganache topping. These cookies combine the flavors of chocolate and strawberry in a delightful treat perfect for satisfying your sweet tooth.
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, beat softened butter and both sugars on medium speed until combined. Increase speed to high and beat for at least one minute until the mixture is light and fluffy.
- Add Wet Ingredients: Add eggs, neutral oil, and vanilla extract to the butter-sugar mixture. Stir on low speed until fully incorporated, then set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Dough: Gradually add the dry ingredients into the wet mixture, mixing on low speed until well combined. Scrape sides and bottom of the bowl with a spatula to ensure no dry flour remains.
- Chill the Dough: Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes, allowing the dough to firm up.
- Prepare the Strawberry Filling: In a medium bowl, beat unsalted butter on high speed until creamy. Add freeze-dried strawberry powder and salt, mixing on low speed until combined. Gradually add powdered sugar and mix on low speed until smooth and consistent.
- Freeze the Filling: Scoop filling using 1 tablespoon (14 g) portions onto a baking sheet lined with wax paper. Freeze for at least 15 minutes to firm up before assembly.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for baking cookies.
- Assemble Cookies: Remove chilled dough and frozen filling. Scoop cookie dough into 3-tablespoon (58 g) portions, roll into balls, and create a crater in the center with your thumb. Press one frozen filling dollop into the crater, then cover completely by rolling the dough into a smooth ball. Place cookies on prepared baking sheets spaced at least 2 inches apart.
- Bake Cookies: Bake for 12 minutes at 350°F (175°C), until cookie centers appear slightly underbaked. Remove from oven and let cool on baking sheets for 10 minutes before transferring to cooling racks.
- Make Chocolate Ganache Topping: Combine semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat for 25 seconds, stir well, and if needed, heat in increments of 15 or 10 seconds until smooth and fully melted. Let ganache cool several minutes until thickened but spreadable.
- Top Cookies: Once cookies are completely cooled, spread about 2 teaspoons of ganache on each cookie using a spatula or back of a spoon. Allow ganache to harden before serving.
Notes
- Cake Flour Substitute: Use 3 cups all-purpose flour (375 g) plus 2 tablespoons (16 g) cornstarch if cake flour is not available, to maintain a light texture.
- Freeze-Dried Strawberries: Use freeze-dried strawberries rather than dehydrated for better flavor and texture. Pulverize into a fine powder using a food processor.
- Storage: Store cookies in an airtight container. They keep well at room temperature up to 2 days; refrigerate beyond that to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
