Name: Chocolate Covered Strawberry Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter (preferably Kerrygold), softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 eggs (room temperature, ~70°F); 2 tbsp oil; 1 1/2 tsp vanilla extract; 3 1/4 cups cake flour (such as King Arthur); 3/4 cup sifted cocoa powder; 2 tsp baking powder; 1/8 tsp baking soda; 3/4 tsp salt; 1/4 tsp ground cinnamon; 8 tbsp unsalted butter, softened; 4 tbsp strawberry powder (made from crushed freeze-dried strawberries); 1/8 tsp salt; 1 1/3 cups powdered sugar; 1 cup Ghirardelli 60% cacao bittersweet chocolate chips; 1/4 cup cream

Ingredients

1 cup butter (unsalted, softened; Kerrygold recommended)

1 cup brown sugar (packed firmly)

1/2 cup sugar

2 eggs (room temperature, about 70°F)

2 tbsp oil

1 1/2 tsp vanilla extract

3 1/4 cups cake flour (King Arthur preferred)

3/4 cup cocoa powder (sifted)

2 tsp baking powder

1/8 tsp baking soda

3/4 tsp salt

1/4 tsp ground cinnamon

8 tbsp butter (for filling, softened)

4 tbsp strawberry powder (from crushed freeze-dried berries)

1/8 tsp salt (for filling)

1 1/3 cups powdered sugar

1 cup chocolate chips (60% cacao bittersweet recommended)

1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps. Combine it with cake flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.

Step 2: Prepare the strawberry filling by beating 8 tablespoons of softened butter until creamy. Mix in strawberry powder, 1/8 teaspoon salt, and powdered sugar until smooth. Scoop 1 tablespoon portions onto parchment paper and freeze for at least 15 minutes.

Step 3: In a large bowl, beat 1 cup butter with brown sugar and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, then mix in oil and vanilla until combined.

Step 4: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the dough tender.

Step 5: Refrigerate the dough for 30 minutes to prevent spreading and ensure even baking. Preheat the oven to 350°F and line baking sheets with parchment paper.

Step 6: Remove dough and filling from fridge and freezer. Scoop about 3 tablespoons of dough, flatten it, place one frozen strawberry filling piece in the center, then wrap the dough around it and roll into a ball. Place cookies 2 inches apart on baking sheets.

Step 7: Bake for 11-12 minutes at 350°F until set but still soft in the center. Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Melt chocolate chips and cream in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and pourable.

Step 9: Spoon about 2 teaspoons of melted chocolate onto each cooled cookie, spreading gently. Chill at room temperature for 15-20 minutes or refrigerate for 5-10 minutes until chocolate hardens.

Tips & Variations

Use room temperature eggs to achieve a smooth, well-incorporated dough without separation.

Freeze the strawberry filling before baking to create a delightful soft center that stays intact during baking.

Swap strawberry powder for raspberry or cherry powder for a different berry flavor.

For a richer chocolate coating, add a teaspoon of butter to the melted chocolate and cream mixture.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the cookies may be slightly less tender. For best results, sift the flour to aerate it.

What can I do if I don’t have strawberry powder?

If you don’t have strawberry powder, try using finely chopped freeze-dried strawberries or a small amount of strawberry jam in the filling, though this may affect the consistency.