Description
Delight in these decadent Chocolate Covered Strawberry Cookies, featuring a rich cocoa-infused cookie base, a creamy strawberry butter filling, and a smooth chocolate ganache topping. Perfect for special occasions or as a sweet treat any day!
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 the softened butter and both sugars together using an electric mixer on high speed until the mixture is light and fluffy, about one minute.
- Add Wet Ingredients: Mix in the eggs, neutral oil, and vanilla extract on low speed until combined. Set aside the wet mixture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture on low speed, mixing until fully incorporated. Scrape the bowl sides and bottom with a spatula to ensure even mixing. Cover the dough and chill in the refrigerator for at least 30 minutes.
- Prepare Strawberry Filling: Beat the butter until creamy using an electric mixer on high speed. Add freeze-dried strawberry powder and salt, mixing on low speed. Gradually add powdered sugar and mix until smooth. Scoop tablespoons of filling onto a wax paper-lined baking sheet and freeze for at least 15 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Assemble Cookies: Scoop the chilled cookie dough into 3-tablespoon (58g) portions. Roll each into a ball, then use your thumb to create a crater in the center. Place one frozen strawberry filling scoop into the crater and wrap dough around to enclose the filling completely. Roll into smooth balls and place on prepared baking sheets, spacing at least 2 inches apart.
- Bake Cookies: Bake on the center rack of the oven for 12 minutes, removing when centers are slightly underbaked. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Chocolate Ganache: In a microwave-safe bowl, heat the chocolate and heavy cream for 25 seconds. Stir well and heat in additional 15-second intervals if necessary until smooth. Whisk the mixture until a smooth ganache forms. Let cool for several minutes until slightly thickened.
- Apply Chocolate Topping: Once cookies are fully cooled, top each with about 2 teaspoons of ganache. Spread evenly using a spatula or the back of a spoon. Allow the ganache to harden before serving and enjoying.
Notes
- Cake flour substitution: Use 3 cups all-purpose flour (375g) plus 2 tablespoons (16g) cornstarch if cake flour is not available.
- Freeze-dried Strawberry Powder: Use freeze-dried strawberries pulverized finely in a food processor, not dehydrated strawberries, for the best texture and flavor.
- Storage: Store cookies in an airtight container. They keep at room temperature for up to 2 days and should be refrigerated beyond that for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
