Chocolate Covered Strawberry Cookies

These Chocolate Covered Strawberry Cookies are absolutely divine! They have a few extra steps but they are more than worth it! Give them a try today, or check out some of our other Treat Recipes!

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Course: Dessert, Snack, Treats

Keyword: big cookies, chocolate, cookies, strawberry

Servings: large cookies

Calories: 516kcal

Equipment

Ingredients

For The Strawberry Cookie:

224 grams all purpose flour
1 1/2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground down freeze dried strawberries
114 grams unsalted butter cold
112 grams light brown sugar
56 grams granulated sugar
1 large egg
1 egg yolk
1 teaspoon Strawberry emulsion

For The Chocolate Cookie:

224 grams all purpose flour
25 grams unsweetened cocoa powder I used Hershey's
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
164 grams semi-sweet chocolate chips
114 grams unsalted butter
1 teaspoon vanilla extract
2 large eggs
161 grams light brown sugar
56 grams granulated sugar

Metric - US Customary

Instructions

Start with the Strawberry Cookies:

Add your flour, baking powder, baking soda, cornstarch, salt, and ground down freeze dried strawberries to a medium sized bowl and whisk together.
If you've never worked with freeze dried fruits- I take mine, dump them into a food processor and process all the way down to a powder. It doesn't take long at all. If I'm not planning on using all of it, I just add the powder back into the bag they came in and store it in the fridge. This way I can just grab the bag and measure out what I need. :)
In the bowl of your stand mixer fitted with your paddle attachment, add your cold cubed butter, brown sugar, and granulated sugar. Turn on low speed.
We are not creaming the butter and sugar like most recipes. We want to mix this on the lowest speed just until it comes together like pictured.
Add your egg, egg yolk, and Strawberry emulsion to the butter and sugar mixture.
Again, on low, mix the ingredients just until they're evenly distributed.
With your mixer still running on low, add your dry ingredients.
Stop the mixer as soon as the ingredients are incorporated!
Take your prepared dough, place into a clean bowl and cover with plastic wrap. Place in the fridge.

Now Make The Chocolate Cookie Batter:

In a medium sized bowl add your flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
Whisk until combined.
In a small sauce pot add your chocolate chips and cubed butter.
Heat on medium heat (low if using gas) just until the butter and chocolate chips are melted. I stir it a little when I first turn the heat on and then stir constantly as the butter starts to melt. You will not boil this, you're just melting them together. Once melted, remove from heat and stir in your vanilla. Set aside.
In the bowl of your stand mixer with a paddle attachment add your eggs, brown sugar, and granulated sugar.
Turn mixer to medium-high and let it beat until its lighter in color and has a thicker consistency. This will take anywhere between 3-5 minutes.
Once your eggs and sugar mixture is thicker remove your bowl from the stand mixer. Use a silicone spatula to fold the egg mixture into the chocolate mixture. When you pour it all in, it will sink to the bottom of the bowl like pictured.
Fold the mixture together until almost fully incorporated.
Add the dry ingredients to the chocolate mixture. Continue using your silicone spatula and fold the ingredients together.
It will seem dry at first, but it will come together.
As soon as your dry ingredients are incorporated, place your bowl of chocolate cookie batter into the fridge. Refrigerate for 20 mintues.
Remove your strawberry cookie dough from the fridge and roll into 1 oz balls. I realize my scale says 1.02 but it was being picky and would only weigh just over or just under so I went with it lol.
After you roll all of the strawberry cookie batter, remove your chocolate cookie batter from the fridge and do the same. The chocolate batter is going to yield a few more 1 oz. balls than the strawberry and it is much softer. After rolling all of your chocolate cookie batter, place the pan of both cookie balls into the fridge for 10 minutes. You will end up with some extra chocolate dough. I just formed the extra ones I had into 2 extra chocolate cookies.
Preheat your oven to 400F. and prepare 2 baking sheets with silicone baking mats or parchment paper.
Remove your rolled cookies from the fridge. Take a chocolate cookie and very lightly flatten it (you're going to do this to every cookie ball as you work), add a strawberry ball, another chocolate ball, and finally one last strawberry ball.
Take the 4 cookie balls that you lightly pressed together and break in half.
Rotate one of the halves so that the flavors don't match side by side.
Press the now mismatched insides together.
Roll into a ball and set on your prepared baking sheet.
Fill your cookie pan with 6 cookies and place into the fridge for 5 minutes.
While the first tray is in the fridge fill your second pan with 6 more cookies.
After the first tray has been refrigerated for 5 minutes, bake in your preheated oven for 8-10 minutes.
Remove from the oven and let set on the pan for at least 5 minutes but no more than 10.
Remove from pan and place on a cooling rack to cool completely.
Repeat with your second pan.
Enjoy! These cookies are absolutely best after sitting overnight in an airtight container.

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