Dark Strawberry Cookies (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1/2 cup (1 stick) of butter, unsalted and softened to room temperature
02 -
1 cup of packed brown sugar
03 -
2 tablespoons of regular granulated sugar
04 -
1 egg, make sure it's room temp
05 -
1 teaspoon of vanilla extract
→ Dry Mix
06 -
1 3/4 cups (8 oz) all-purpose flour
07 -
3/4 teaspoon of baking soda
08 -
1/2 teaspoon of salt
→ Add-ins & Toppings
09 -
1 cup of freeze-dried strawberries, crushed a bit
10 -
8 oz of dark chocolate, broken into chunks
11 -
Meltable chocolate wafers to dip and drizzle
# Instructions:
01 -
Start by whipping the butter with your two sugars until it looks airy. Give the bowl a scrape, then blend in your egg and vanilla. Use your spatula to scrape it all together again so it's nicely mixed.
02 -
In a second bowl, stir together the flour, salt, and baking soda. With your mixer running low and slow, gradually pour the dry stuff into the butter mixture. Stop mixing once it's barely blended so you don’t overwork it. Add the strawberries and chocolate chunks by folding gently with a spatula.
03 -
Scoop the dough onto a baking sheet lined with parchment. If you've got a cookie scoop, use it—it makes things super easy. Press down on each ball just a little to flatten them out.
04 -
Pop them into a 350°F oven for 11 to 14 minutes, watching for edges just starting to turn golden and centers looking soft but set. Leave them on the baking sheet for 5 minutes before transferring to a wire rack to cool.
05 -
After they’re cooled, dip the bottoms into melted chocolate wafers. Let the extra drip off. Drizzle melted chocolate on top using a bag with the corner cut or a piping tool. Wait for the chocolate to harden before digging in.
# Notes:
01 -
Having ingredients at room temperature gives the best cookie texture.
02 -
They’ll firm up as they cool off, so don’t overbake!
03 -
Allow the chocolate to set before stacking or storing.