These Chocolate-Dipped Strawberry Chocolate Chip Cookies are soft + chewy cookies full of freeze dried strawberries and chocolate chunks, dipped and drizzled with dark chocolate.
You guys have heard about this crazy Powerball lottery jackpot right now, right? As I write this, the prize money is 1.3 BILLION – the highest ever. When someone wins that jackpot, they’ll become a billionaire, just like that! Well, you know, before taxes and all that not-fun stuff.
So it got me thinking – what would I change if I won the lottery? Not that I’ve ever actually bought a lottery ticket, just hypothetically. And I must say…there’s not much I would change about my life. Of course, I would build my dream house with the most KILLER kitchen ever and travel a ton, but I’m lucky enough to be doing what I love, and why would I want to change that?
I guess that’s the sign of a contented life. What would you change if you won the lottery? If there’s one thing I know would recommend doing, lotto win or not, it’s MAKING THESE COOKIES.
Because Chocolate-Dipped Strawberry Chocolate Chip Cookies will make you feel like a billionaire every day of the week. 😎 You know, my thoughts about this cookie can be pretty accurately described in emoji form: 😍🍪🍫🍓🎉❤️, and they are downright perfect for Valentine’s Day.
So imagine this: I made a twist on my best chocolate chip cookies and added a whole bunch of freeze dried strawberries to the dough, and then once the already outstanding cookies were all baked, I dipped them in dark chocolate and then drizzled them with MORE dark chocolate. I have no regrets.
They turned out, to be humble, totally outstanding. Because I am a hard and firm believer in chocolate chunks > chocolate chips, the cookies themselves have these massive chunks of chocolate in them that are super gooey and melty. The freeze dried strawberries add a bit of tang and that flavor runs through the dough.
And then, the bottoms of the cookies are dunked in chocolate. I used Dark Chocolate Candiquik, but any sort of chocolate melting wafers would do the job just fine. You could also use simply melted dark chocolate, but the coating likely won’t be as thin and you won’t be able to reheat the chocolate multiple times if needed. After the cookies are dipped, the same chocolate can be used to drizzle. Once the chocolate is cool – devour!
For the baking and dipping of the cookies, I used Reynold’s Cookie Baking Sheets! These sheets are awesome – they’re precut and lay flat on your baking sheet. I made some of the batch on a quarter sheet pan, which is shown above, and the sheet fit perfectly folded in half.
Not folded, it fits perfectly on my half sheet pans. I seriously use parchment for everything – not a batch of cookies, brownies, or bars goes into my oven without being lined with it, and these sheets are so convenient! ALSO, they make clean up so easy. Just throw the sheet away and put the pan back in the cabinet – voila.
They’re non-stick too, which made them the perfect place to let the chocolate on the cookies cool without having to worry about the chocolate sticking. If you’re making these cookies for your honey, you want them to be perfect!
Take a bite of these gooey chocolate-dipped strawberry chocolate chip cookies, and you’ll be in heaven 😍 enjoy!
Remember to #bakerita if you try the recipe!
- ½ cup (1 stick) unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 tablespoons white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups (8 oz.) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup freeze dried strawberries, lightly crushed
- 8 oz. dark chocolate, chopped
- Chocolate melting wafers, to dip and drizzle
- Cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the egg. Add the vanilla. Scrape down the bowl with a spatula.
- Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. Fold in the freeze dried strawberries and chocolate chunks.
- Bake at 350°F for 11-14 minutes. They should be lightly golden around the edges and look just barely set in the center. Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely.
- Melt the chocolate wafers according to the directions on the package - brands may vary. Using your fingers or two forks, carefully dip the bottom of each cookie into the chocolate, scraping off the excess on the side of the bowl. Place some of the remaining melted chocolate into a small piping bag (or Ziplock bag with the corner snipped off) and drizzle dark chocolate over the cookies. Let the chocolate set before serving.
This post is sponsored by Reynolds and Socialstars; as always, all opinions are my own. See more sweet recipes on Reynold’s website! #ReynoldsCrowd™