Featuring Fast Batch, taking a recipe or idea from the bowl to the oven in 15 minutes or less. Keep it short, sweet, and to the point. Enjoy a classic Dark Chocolate Dipped Strawberry in the form of Strawberry Chocolate Chip Cookies.
Strawberry Chocolate Chip Cookies
These cookies can be made from scratch using this Chocolate Chip Cookie recipe. In the spirit of making things short and sweet, use a Chocolate Chip Cookie Mix as the base. These cookies are soft, chewy, and decadent.
1 bag - Chocolate Chunk or Chocolate Chip Cookie Mix (prepared according to the package instructions)
1 Cup Freeze Dried Strawberries
1 Bag (or Bar) - Dark Chocolate Melting Wafers
Use a stand mixer with a paddle attachment to mix up the pre-made cookie dough. The mix for this recipe is 16 oz and calls for 6 TBSP butter and 1 Egg. Add cookie mix, egg and softened butter to the base of a stand mixer and mix on medium low speed until a dough forms. For the first 1-2 minutes in the stand mixer, your store-bought mix will look very crumbly. Over time these crumbs will begin to get larger and larger until a dough is formed.
Once dough is fully combined, add the freeze-dried strawberries. These can be found in the produce department in the grocery store. A 4 pk was purchased and (2) 12 g snack bags, which is about 1 Cup, was used. The pieces look large, however, they will break down as the mixer is turned on medium low. Mix for another 30-45 seconds until the strawberries have fully combined into the dough.
Freeze dried strawberries are used rather than fresh because:
- Less Moisture Content - freeze dried strawberries have had most of their moisture removed during the freeze-drying process. This is helpful because too much moisture can change the texture of your cookie and impact how long your cookie lasts.
- Intense Flavor - freeze-drying concentrates the favor of the strawberries providing an intense flavor.
- Better Texture - fresh strawberries contain a significant amount of water which can give you a soft cookie with inconsistent results from batch to batch.
Using a 3 TBSP cookie scoop, place (6) cookies on a parchment-lined cookie sheet and bake in a 375-degree oven for 11 minutes. Cool on a rack for about 10 minutes, but there is one final step.
Drizzle some dark melted chocolate over the top of each cookie. Melt according to package instructions in the microwave. Drizzle each cookie with a generous amount of chocolate to finish them off.
Tip: Do this directly on the cooling rack so that the excess chocolate can fall through. Place a parchment sheet under the cooling rack for easy clean up.
