by 
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™
I just tried to make these. The dough is very dry?? Have to use my hands to form into balls to put on the sheet to bake. Can not scoop with spoon or cookie scoop. So sad. I was testing these to make for a wedding!! :(
So sorry you had trouble! This recipe was originally posted in 2016 and unfortunately, I haven’t made them since then because I’m now gluten-free. However, this recipe has pretty standard ratios, so it shouldn’t be too dry. Did you make any changes at all to the recipe? I’d love to help you figure out what went wrong here as best I can.
I followed every step. I did not change a thing. They seem to be okay just can’t scoop them. Have to form in my hand and press on cookie sheet. I just finished dipping in the chocolate. We’ll have to see what the taste testers say. Thank you!
How odd! Well I hope they ended up tasting good anyways :)
This looks amazing! Is it possible to use all purpose gf flour and a flax egg? Would that work?
Hi Sara, it should but I haven’t personally tested it that way so I can’t make any guarantees!
I think they are worth the try :D I ll let you know if they work. Thanks, Rachel!
I was wondering if it’s possible to pre-make the dough and freeze it for future baking? And would anything change when you bake after freezing? Thank you!
Yes I often make cookie dough and freeze it in dough balls! I let it thaw on the baking sheet for a little while and then press it down with the palm of my hand before baking. Enjoy!
Do these cookies freeze well after baking? If so, for how long?
Yes, they’ll freeze well in an airtight container for at least 3-4 months! Enjoy :)
Hi Rachel! This recipe looks amazing!! I will be ordering the freeze dried strawberries online and was wondering roughly how many ounces would equate to a cup? I saw you used the trader joes strawberries for these (1.2 oz), do you know how many bags you used?? Thanks! :)
There will definitely be at least a cup in one bag!
Hi! How should these be stored overnight? I made for a Galentine’s brunch and don’t want them to dry out overnight.
Hi Grace, an airtight container will work well to keep them soft.