Description
A refined cookie featuring buttery richness balanced with fresh strawberries and a glossy chocolate finish.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 cup fresh strawberries, hulled and finely diced (or ¼ cup freeze-dried strawberry powder)
- 2 tbsp strawberry jam (optional)
- 8 oz (225 g) high-quality dark chocolate (60–70%), chopped
- 1 tsp neutral oil or cocoa butter (optional)
Instructions
- Prepare the strawberries: Sauté diced strawberries with 1 tbsp sugar for 2–3 minutes, cool completely.
- Cream butter and sugars: Beat butter and both sugars until light and fluffy.
- Add eggs and vanilla: Mix in eggs one at a time until fully incorporated.
- Combine dry ingredients: Mix flour, baking soda, baking powder, and salt. Slowly add to wet mix until just combined.
- Fold in strawberries and chocolate: Incorporate strawberries and chocolate evenly into the dough.
- Chill the dough: Cover and refrigerate for at least 30 minutes.
- Portion and bake: Preheat oven to 350°F (175°C); scoop dough onto a tray and bake for 10–12 minutes.
- Cool, then coat: Cool cookies and dip in melted chocolate, then set on parchment.
- Set and serve: Allow chocolate to firm, then serve cookies on a platter.
Notes
For a glossy finish, temper the chocolate or stir in neutral oil. Store cookies in an airtight container; if using fresh strawberries, refrigerate and consume within 48 hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg