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Triple Chocolate Covered Strawberry Cookies

Lara bar 2 (3 of 3)I’m not gonna lie, the hubs and I are NOT Valentine’s Day people. But if it consists of Triple Chocolate Covered Strawberry Cookies, count me in.  In the early days we tried it, because that’s what you’re supposed to do and you we didn’t want to hurt each others feelings. But, as we got more comfortable with each other we expressed our blatant disdain for the holiday and it’s pretty much been non-existent ever since.

However, there are people that LOVE Valentine’s Day, no matter if they’re single or taken. For you… I made these cookies. The great thing is, they’re not over the top themed, so even the V-Day grinches like us can enjoy them without spite.
I’ve preached my love for freeze-dried fruit before, but if you haven’t tried using them in baked goods, you need to get on that NOW.  They add great flavor and color without adding any extra moisture, which is key when baking. I really like the combo of using white, semi-sweet and bittersweet chocolate, but you definitely don’t have to do that if you don’t want to. If you only have a bag of semi-sweet chips… go for it. Honestly, these are great all year long, but especially festive for Valentine’s Day. Hope your V-Day is filled with love!!!!
Triple Chocolate Covered Strawberry Cookies
Triple Chocolate Covered Strawberry Cookies
Triple Chocolate Covered Strawberry Cookies
Triple Chocolate Covered Strawberry Cookies
Triple Chocolate Covered Strawberry Cookies
Triple Chocolate Covered Strawberry Cookies
Triple Chocolate Covered Strawberry Cookies
Triple Chocolate Covered Strawberry Cookies

Triple Chocolate Covered Strawberry Cookies
 
Author:
Serves: 16 cookies
Prep time:
Cook time:
Total time:
 
Ingredients
  • 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
Instructions
  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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Monday 13th of March 2017

[…] you please. If you’re familiar with my Angel Food Cupcakes with Mixed Berry Frosting or Triple Chocolate Covered Strawberry Cookies,  you’ll know that I’m obsessed with using freeze dried fruit as a dry flavoring in my […]

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