Chocolate Covered Strawberry Cookies

Hello, dear readers! First off, I just want to express a massive thank you for all the love and support you’ve shown towards my little kitchen adventures. It’s your enthusiasm that keeps this blog brimming with recipes, and today, I’ve got a real treat for you—Chocolate Covered Strawberry Cookies! I promised you versatile, and here’s proof! This recipe brings together the romance of chocolate-covered strawberries and the cozy comfort of cookies. Trust me, the aroma alone is worth the bake!

Ingredients

For these dreamy cookies, you’ll need:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup chocolate chips (semisweet or dark)
• 1 cup chopped fresh strawberries
• 1 tablespoon all-purpose flour (for coating strawberries)

this Recipe

How to Make Chocolate Covered Strawberry Cookies

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk together 1 cup flour, baking soda, and salt in a small bowl. Set aside.
3. Cream together butter and sugars in a large mixing bowl until light and fluffy.
4. Beat in the egg and vanilla extract. Gradually blend in the cocoa powder and flour mixture until smooth.
5. Toss the chopped strawberries with 1 tablespoon flour to coat (this helps prevent sinking).
6. Fold in chocolate chips and floured strawberries gently into the batter.
7. Drop dough by tablespoonfuls onto the prepared baking sheets.
8. Bake for 12-15 minutes or until the cookies are just set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Helpful Tips

• Don’t overmix the dough; just blend until the ingredients are combined.
• Chill the dough for 30 minutes before baking if the dough is too sticky or soft.
• Keep an eye on the oven! These cookies can go from perfect to overdone quickly.

Substitutions/Variations

• Vegan-friendly: Substitute the butter with coconut oil and the egg with a flax egg.
• Gluten-Free: Swap all-purpose flour for your favorite gluten-free blend.
• Add a Nutty Crunch: Mix in 1/2 cup of chopped pecans or walnuts for an added texture.

Frequently Asked Questions

Q: Can I use frozen strawberries? A: Yes, but make sure to thaw and drain them well to avoid excess moisture.

Q: How do I store these cookies? A: Keep them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Storage Instructions

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.

More Relevant Recipes

If you loved these Chocolate Covered Strawberry Cookies, check out these similar treats:

• Red Velvet Macarons with Cream Cheese Frosting
• Double Chocolate Chip Cookies

Thank you for joining me in the kitchen today! I’m kicking myself for not having shot the making of these cookies, but that just means you’ll have to try them and see the magic for yourselves! Don’t forget to share your results and keep those questions coming. Happy baking!

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