Description
These Chocolate Covered Strawberry Cookies feature rich cocoa-flavored cookies filled with a creamy freeze-dried strawberry butter filling and topped with a smooth chocolate ganache. Perfect for dessert or a special treat, these cookies combine the classic flavors of chocolate and strawberry in a delightful and elegant way.
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
- Make the Cookie Dough: In a large mixing bowl, use an electric mixer to beat the butter and both sugars together until combined. Increase the mixer speed to high and beat for at least one minute until the mixture is light and fluffy.
- Add Wet Ingredients: Add the eggs, neutral cooking oil, and vanilla extract to the butter-sugar mixture and stir on low speed until all ingredients are thoroughly combined. Set this mixture aside.
- Combine Dry Ingredients: In a medium bowl, whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing on low speed until fully combined, scraping the bowl with a spatula to ensure all flour is incorporated.
- Chill Dough: Cover the dough with plastic wrap and place it in the refrigerator to chill for at least 30 minutes while you prepare the filling.
- Prepare Strawberry Filling: In a medium bowl, beat the butter on high speed until creamy. Add the freeze-dried strawberry powder and salt, mixing on low speed until combined. Gradually add powdered sugar and mix until fully incorporated.
- Freeze Filling: Line a small baking sheet with wax paper. Scoop the filling onto the sheet in 1 tablespoon (14 g) portions and freeze for at least 15 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Assemble Cookies: Remove the chilled dough and frozen filling. Scoop 3 tablespoon (58 g) sized dough balls and form a crater in the center with your thumb. Take one filling dollop and press firmly into the crater, then fold the dough over to encase the filling completely. Roll the dough into a smooth ball and place on the prepared baking sheet spaced at least 2 inches apart.
- Bake Cookies: Bake on the center oven rack at 350°F (175°C) for 12 minutes. The centers may appear slightly underbaked, which is normal.
- Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack to cool completely.
- Make Chocolate Ganache: Combine chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 25 seconds, stir well, and if necessary, microwave again in 15-second intervals until smooth. Whisk thoroughly and let cool until slightly thickened but still spreadable.
- Top Cookies: Once cookies are completely cooled, spread approximately 2 teaspoons of ganache evenly on each cookie. Allow the ganache to harden before serving.
Notes
- Cake Flour Substitute: If cake flour is not available, use 3 cups all-purpose flour (375 g) plus 2 tablespoons (16 g) cornstarch to mimic the texture.
- Freeze-Dried Strawberries: Use freeze-dried strawberries (not dehydrated) pulverized into a fine powder. Less than one 1-ounce package is required.
- Storage: Store cookies in an airtight container. They are best eaten within 2 days at room temperature, but can be refrigerated for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
