Description
Indulge in the rich and tender Chocolate Covered Strawberry Cookies, featuring soft chocolate cake-like cookies enhanced with freeze-dried strawberry buttercream and finished with a fudgy chocolate ganache. These delightful cookies combine the deep flavors of Dutch cocoa with the bright, fruity notes of strawberry for a perfect Valentine’s Day treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (firmly packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- 2 Tablespoons neutral cooking oil (avocado, canola, or vegetable oil)
- 1½ teaspoons vanilla extract
- 3½ cups cake flour
- ⅔ cup Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Strawberry Buttercream
- 8 Tablespoons unsalted butter
- 4 Tablespoons freeze-dried strawberry powder
- ⅛ teaspoon table salt
- 1⅓ cups powdered sugar
Ganache
- 1 cup semi-sweet or couverture chocolate
- ¼ cup heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the neutral cooking oil and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the Dough: Cover the cookie dough and refrigerate for at least 1 hour to firm up, which will make it easier to shape and enhance the texture.
- Preheat and Portion: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop or roll the chilled dough into approximately 1.5-inch balls and place them spaced apart on the prepared sheets.
- Bake the Cookies: Bake for about 12 minutes, or until the edges are set but the centers remain soft. Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Strawberry Buttercream: In a medium bowl, beat the 8 tablespoons of softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, then mix in the freeze-dried strawberry powder and salt until well combined and fluffy.
- Prepare the Ganache: Place the semi-sweet or couverture chocolate in a heatproof bowl. Heat the heavy cream until just simmering and pour it over the chocolate. Let it sit for a minute, then stir gently until smooth and glossy.
- Assemble the Cookies: Once the cookies are fully cooled, spread or pipe the strawberry buttercream on top of each cookie. Drizzle or dip the tops in the prepared chocolate ganache. Allow the ganache to set before serving.
Notes
- Freeze-dried strawberry powder can be found online or in specialty baking stores. It adds intense strawberry flavor without extra moisture.
- For best results, use high-quality Dutch-process cocoa powder for a deeper chocolate flavor and darker color.
- These cookies are perfect for Valentine’s Day or any special occasion that calls for a combination of chocolate and strawberry flavors.
- Recipe includes a how-to video for visual guidance on preparation and assembly.
Nutrition
- Serving Size: 1 cookie
- Calories: 413 kcal
- Sugar: 31 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
