Description
Decadent chocolate covered strawberry cookies featuring a rich cocoa cookie base, a creamy freeze-dried strawberry butter filling, and a smooth semi-sweet chocolate ganache topping. Perfectly balanced with a tender, cakey texture and a luscious strawberry center, these cookies are a delightful treat for any occasion.
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, light brown sugar, and granulated sugar together using an electric mixer on high speed until the mixture is light and fluffy, approximately one minute.
- Add Wet Ingredients: Stir in the eggs, cooking oil, and vanilla extract on low speed until well combined, then set aside.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt to evenly distribute all dry components.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined. Scrape the bowl sides and bottom with a spatula to ensure complete incorporation.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make Strawberry Filling: Beat the butter in a medium bowl on high speed until creamy. Add freeze-dried strawberry powder and salt, stirring on low to mix thoroughly. Gradually add powdered sugar while mixing on low until smooth.
- Freeze Filling: Drop 1 tablespoon (14 g) scoops of strawberry filling onto a wax paper-lined baking sheet and freeze for at least 15 minutes.
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Assemble Cookies: Remove chilled dough and frozen filling. Scoop 3-Tablespoon (58 g) portions of dough and roll into balls. Use your thumb to create a crater in each ball, insert a frozen strawberry filling dollop, then fold dough over to encase it completely. Roll smoothly and place on prepared baking sheets at least 2 inches apart.
- Bake Cookies: Bake cookies in the center of the oven for 12 minutes. The centers may look slightly underbaked, which ensures a soft texture.
- Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
- Prepare Chocolate Ganache: In a microwave-safe bowl, heat the semi-sweet chocolate and heavy cream in 25-second intervals, stirring well after each until smooth and glossy. Let ganache cool until slightly thickened but still spreadable.
- Top Cookies: When cookies are completely cooled, spread about 2 teaspoons of ganache on each cookie evenly using a spatula or spoon back. Allow the ganache to set before serving.
Notes
- Cake Flour: For best texture, use cake flour. Alternatively, substitute with 3 cups (375 g) all-purpose flour plus 2 tablespoons (16 g) cornstarch.
- Freeze-Dried Strawberries: Use freeze-dried strawberry powder rather than dehydrated strawberries for optimal flavor and texture. Pulverize whole freeze-dried strawberries in a food processor to create fine powder.
- Storing Cookies: Store in an airtight container. They remain fresh at room temperature for up to 2 days; refrigerate beyond that.
- Chilling Dough: Chilling helps prevent spreading and improves texture.
- Ganache Consistency: Let ganache cool slightly before spreading to avoid drips.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
