Triple Chocolate Covered Strawberry Cookies
Prep time
Cook time
Total time
Serves: 16 cookies
  • 2 cups all-purpose flour
  • 1 1.2 oz bag of freeze dried strawberries, ground in food processor, blender or coffee grinder. (Or ¼ cup of the strawberry crumbs)
  • 1 teaspoon baking soda
  • 1 and ½ teaspoons cornstarch
  • ½ teaspoon salt
  • ¾ cup, melted
  • ¾ cup light brown sugar, loosely packed
  • ½ cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • 2 oz bittersweet chocolate, melted
  1. Toss together the flour, strawberry crumbs, baking soda, cornstarch and salt in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, egg yolk and vanilla.
  3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be thick.
  4. Fold in the white and chocolate chips until evenly dispersed. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is absolutely preferred.
  5. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  6. Preheat the oven to 325°F and line two large baking sheets with parchment paper. Set aside.
  7. Roll the dough into balls, about 3 Tablespoons of dough each. Don't worry, the dough will be crumbly, just press together in a firm ball.
  8. Place 8 balls of dough onto each cookie sheet. Press a few more white/chocolate chips on top of the dough balls.
  9. Bake the cookies for 11-12 minutes, NO LONGER. They will continue to bake on the cookie sheet.
  10. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
  11. Drizzle the tops with melted bittersweet chocolate, if desired.
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