Chocolate Covered Strawberry Cookies
Deliciously soft chocolate chip cookies topped with fresh strawberries and drizzled with chocolate, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use real unsalted butter at room temperature for the best flavor.
- 1 cup granulated sugar
- 1 cup brown sugar, packed Break up clumps before measuring.
- 2 large eggs Room-temperature is best for even mixing.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Spoon and level for accuracy.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Use quality brands for best results.
Toppings
- 1 cup fresh strawberries, sliced Choose firm, ripe strawberries.
- 1/2 cup chocolate melting wafers For drizzling over cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until smooth and slightly fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, blending until just combined.
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes until the edges are golden but the centers still look slightly soft.
- Allow cookies to cool on a wire rack to finish setting.
Finishing Touches
- Melt the chocolate melting wafers and drizzle over cooled cookies.
- Add a slice of fresh strawberry on top of each cookie while the chocolate is still tacky.
- Let the chocolate set completely before serving.
Notes
Store cooled cookies in an airtight container for up to 3 days. Can be frozen for up to 2 months.