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These Chocolate-Dipped Strawberry Chocolate Chip Cookies are soft + chewy cookies full of freeze-dried strawberries and chocolate chunks, and then 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.
Let’s make Strawberry Chocolate Chip Cookies!
These 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: 😍🍪🍫🍓🎉❤️. 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, we dip the bottoms of the cookies 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 we dip the cookies, we can use the same chocolate to drizzle on top. 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 fits perfectly folded in half.
Not folded, it fits perfectly on my half sheet pans. I seriously use parchment for everything. I don’t put a batch of cookies, brownies, or bars into my oven without lining them with parchment. The precut sheets are so convenient! ALSO, they make cleaning 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!
Want more chocolate strawberry goodness?
Chocolate-Dipped Strawberry Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
- Scoop cookies, using a spoon or a cookie scoop, onto a parchment lined baking sheet. Press down slightly to flatten.
- 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™
My mouth is watering!! The chocolate looks so rich and delicious. I’m super excited to try out your recipe! :)
THESE COOKIES! They look so amazing, Rachel!! I love that you dipped them in chocolate. No such thing as too much chocolate ;)
Yes! Parchment is the best baking tool ever — way less clean up! These chocolate dipped cookies are pure GENIUS Rachel!
These cookies are gorgeous, Rachel, and chocolate and strawberries are about the best combination ever! I love that you dipped these in chocolate!
Seriously, I have been following along on snapchat and instagram as you made these cookies and I can’t even deal with how amazing they look. I want/need to make/eat them asap. And weirdly, I was thinking the same thing about the lottery today. I might change a few small things, but overall I am pretty content. That is a pretty great feeling.
These cookies look AMAZING!!!!! I love the chocolate strawberry combination and they have the perfect amount of chocolate in the dough.
I can’t even imagine what it would be like to win a billion dollars! I would probably just keep doing exactly what I am doing now in better shoes! ;-)
Omg, these cookies! I was freaking out when I saw them on snapchat! They are so pretty, Rachel. And look at all that chocolate! Serious heart-eyes-emoji-face happening over here!
Haha thank you SO much Beth!! You have got to try them :)
So many yummy components to this cookie! I’d like to receive these for Valentine’s Day :)
Please add instructions between steps 2 and 3. As in should the baking sheet be greased. How much dough per cookie on the baking sheet. Should be cookie be pressed down? I made these cookies but ended up over baking them because they never flattened down like the picture shows.
Hi Jacquee, added extra info!!
Hi. I was looking for a dark chocolate chip strawberry cookie recipe and came upon your. It sounds perfect and I can’t wait to make them this weekend. I wanted to bake the dough as 1 huge cookie in a heart shaped pan that I have. Do you think this recipe would work for that and if so, do I need to adjust the bake time?
Yes that should be perfect, and you’ll likely need to bake longer but it will depend on how thick it is. If it’s regular cookie thickness, check around 12 minutes – if it’s more of a skillet cookie, start checking around 16 minutes. You definitely don’t want to overbake!!