Description
Delight in these decadent chocolate covered strawberry cookies featuring a rich cocoa cookie base stuffed with a vibrant freeze-dried strawberry filling and topped with a smooth chocolate ganache. Perfectly balanced with buttery softness and a burst of fruity sweetness, these cookies are an irresistible treat for chocolate and strawberry lovers alike.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- ½ cup 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 cake flour
- ⅔ cup Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Strawberry Filling
- 8 Tablespoons unsalted butter
- 4 Tablespoons freeze-dried strawberry powder
- ⅛ teaspoon table salt
- 1 ⅓ cups powdered sugar
Chocolate Topping
- 1 cup semi-sweet or couverture chocolate
- ¼ cup heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar on medium speed with an electric or stand mixer until combined. Increase speed to high and beat for at least one minute until light and fluffy.
- Add Wet Ingredients: Mix in the eggs, neutral cooking oil, and vanilla extract on low speed until fully combined. Set the mixture aside.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt to ensure even distribution.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Use a spatula to scrape the sides and bottom of the bowl to fully incorporate the flour.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which improves cookie texture and handles better for shaping.
- Make the Strawberry Filling: Beat the unsalted butter on high speed in a medium bowl until creamy. Add the freeze-dried strawberry powder and salt, stirring on low speed to combine.
- Add Sugar to Filling: Gradually mix in the powdered sugar on low speed until the filling is thoroughly combined, smooth, and holds together well.
- Freeze the Filling: Line a small baking sheet with wax paper and scoop the filling into 1 Tablespoon (14g) portions. Freeze for at least 15 minutes to firm up for easy handling.
- Preheat Oven and Prepare Baking Sheets: While filling freezes, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Assemble Cookies: Once cookie dough is chilled and the filling is frozen, scoop 3-Tablespoon (58g) portions of dough. Roll each into a ball, then press your thumb into the center creating a crater. Place one frozen filling dollop into the crater and fold the dough over it, sealing and centering the filling inside. Roll again gently into smooth balls and place on the lined baking sheets at least 2 inches apart.
- Bake: Bake cookies on the center oven rack at 350°F (175°C) for 11-12 minutes. The centers may look slightly underbaked but will set as they cool.
- Cool Cookies: Let baked cookies cool on the baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely.
- Prepare Chocolate Ganache Topping: In a microwave-safe bowl, combine semi-sweet chocolate and heavy cream. Microwave on high for 25 seconds, stir well, and if needed, continue heating in 15-second bursts until smooth. Whisk the mixture until ganache is glossy and smooth. Let it cool for a few minutes to thicken slightly.
- Top Cookies: Once cookies are fully cooled, spoon approximately 2 teaspoons of ganache atop each cookie. Use a spatula or back of a spoon to evenly spread the chocolate over the tops. Allow the ganache to set completely before serving.
Notes
- Freeze-dried strawberry powder can be found online or in specialty stores and provides intense strawberry flavor without added moisture.
- Using cake flour delivers a tender, delicate crumb to the cookies. All-purpose flour can be a substitute but may yield a firmer texture.
- Be careful not to overbake the cookies; slight underbaking in the center ensures a soft chewy texture after cooling.
- The ganache topping should be cooled enough so it’s thick but still spreadable, preventing it from running off the cookies.
- Store finished cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
