Dark Chocolate Strawberry (Print Version)
# Ingredients:
→ Base Ingredients
01 -
One cup of packed light brown sugar
02 -
Two tablespoons of granulated white sugar
03 -
Room temperature egg, 1
04 -
One teaspoon of vanilla extract
05 -
Half a cup (1 stick) of softened unsalted butter
→ Dry Ingredients
06 -
A heaping 1 3/4 cups (about 8 ounces) of all-purpose flour
07 -
Three-quarters teaspoon of baking soda
08 -
Half a teaspoon of salt
→ Mix-ins & Decoration
09 -
Eight ounces of chopped dark chocolate
10 -
About one cup of gently crushed freeze-dried strawberries
11 -
Melted chocolate wafers for decorating and dipping
# Instructions:
01 -
Cream together the butter and both sugars until it gets fluffy and light. Scrape the sides of your bowl, then add the egg and vanilla. Stir until blended, and don’t skip another scrape to mix it evenly.
02 -
In another bowl, stir together the flour, salt, and baking soda. Gradually add this to the wet mixture using low speed on your mixer. Stop once it just comes together—overmixing isn’t good! Carefully fold in chopped chocolate and crushed strawberries.
03 -
Scoop out the dough with a spoon or cookie scoop onto a baking sheet covered in parchment paper. Press each scoop lightly to flatten it a bit.
04 -
Bake for 11 to 14 minutes at 350°F. When they’ve got golden edges but the centers look slightly soft, pull them out. Cool on the pan for five minutes first, then move them over to a rack.
05 -
Once the cookies are fully cooled, dip their bottoms into melted chocolate wafers, shaking off any extra. Drizzle more melted chocolate on top using a piping bag or a plastic bag with the tip snipped. Wait until the chocolate hardens before eating.
# Notes:
01 -
Using room temperature ingredients makes the texture better.
02 -
Cookies firm up as they sit and cool down.
03 -
Allow the chocolate to completely set before stacking or packing them.