Description
Delight in these luscious Chocolate Covered Strawberry Cookies featuring a rich chocolate cookie exterior with a creamy freeze-dried strawberry butter filling, topped with a smooth chocolate ganache. Perfect for special occasions or an indulgent treat.
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
- Mix Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar together until combined. Increase mixer speed to high and beat for at least one minute until the mixture is light and fluffy.
- Add Wet Ingredients: Add the eggs, neutral cooking oil, and vanilla extract to the bowl. Stir on low speed until all ingredients are fully combined. Set this mixture aside.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt ensuring they are well mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture while mixing on low speed until thoroughly combined. Use a spatula to scrape the sides and bottom of the bowl to ensure all flour is incorporated evenly.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough before baking.
- Prepare Strawberry Filling: In a separate medium-sized mixing bowl, beat 8 tablespoons of unsalted butter on high speed until creamy. Add freeze-dried strawberry powder and salt, stirring on low speed until combined. Gradually add powdered sugar while mixing on low speed until the mixture is smooth and fully blended.
- Freeze the Filling: Spoon the strawberry filling onto a small baking sheet lined with wax paper using 1 tablespoon (14 g) scoops. Freeze the filling for at least 15 minutes to firm it up for assembly.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Assemble Cookies: Once the dough is chilled and the filling is frozen, scoop 3-tablespoon (58 g) sized portions of cookie dough. Roll each portion into a ball, make a crater with your thumb in the center, then place one dollop of frozen strawberry filling inside. Fold the dough around the filling to completely enclose it, then roll into a smooth ball again. Place cookies on prepared baking sheets at least 2 inches (5 cm) apart.
- Bake Cookies: Place the baking sheet on the center rack of the preheated oven and bake the cookies for 12 minutes. The centers may appear slightly underbaked.
- Cool the Cookies: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack.
- Make Chocolate Ganache: Combine the semi-sweet chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 25 seconds, stir, then microwave for 15 more seconds if needed. Whisk the mixture until smooth, reheating in 10-second intervals if necessary. Allow the ganache to cool slightly to thicken.
- Top Cookies with Ganache: Once cookies are completely cooled, top each with about 2 teaspoons of ganache. Spread evenly with a spatula or the back of a spoon. Let the ganache harden before serving.
Notes
- Cake Flour Substitute: If you don’t have cake flour, substitute with 3 cups (375 g) all-purpose flour plus 2 tablespoons (16 g) cornstarch for similar texture.
- Freeze-Dried Strawberries: Use freeze-dried rather than dehydrated strawberries. You can pulverize freeze-dried strawberries in a food processor to make fine powder.
- Storage: Store cookies in an airtight container. They keep at room temperature for up to 2 days, but should be refrigerated if kept longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
