These dipped strawberry chocolate chip cookies are as if a chocolate-covered strawberry and a chocolate chip cookie had a baby. They’re the perfect cookie: crispy on the outside, gooey in the middle and packed with strawberries and chocolate.
These dipped strawberry chocolate chip cookies are bursting with strawberry flavor. They’re a riff on my salted brown butter chocolate chip cookies. I tested this recipe A TON to get a cookie that’s perfectly crispy on the outside, gooey on the inside and incredibly flavorful.
For strawberry chocolate chip cookies, we fold freeze-dried strawberries into the dough to get strawberry flavor without the extra liquid from fresh strawberries. When the cookies are hot from the oven, we press chocolate-dipped strawberry slices in them to really take them over the top.
These strawberry cookies are an absolute joy to eat and they’re pretty gorgeous to look at, too ;). They’re perfect for Valentine’s Day or really any time of year!
This post is all about dipped strawberry chocolate chip cookies.
Dipped Strawberry Chocolate Chip Cookies
Ingredients
- Freeze-dried strawberries. We fold freeze-dried strawberries throughout the dough so you get strawberry flavor in every bite. Because fresh strawberries release their moisture while they bake, they would turn the cookies into a wet mess – so freeze-dried is a must! You can get freeze-dried strawberries at most grocery stores, Trader Joe or on Amazon.
- Fresh strawberries. To really get the chocolate-covered strawberry feel, we’ll press fresh strawberry slices that have been dipped in chocolate into the cookie right after it bakes.
- All-purpose flour. All-purpose flour is what I often use in cookies, and it’s the perfect type of flour for these strawberry cookies.
- Baking soda and baking powder. The baking soda helps the cookies spread and get crispy edges. The baking powder gives the cookies a little lift.
- Kosher salt or another coarse salt. This is the best type of salt for cooking and baking. If you only have fine table salt, reduce the salt to 1 teaspoon.
- Unsalted butter. If you only have salted butter, you can reduce the salt to scant 1 tsp (most sticks of salted butter have 1/4 to 1/2 tsp. salt). Or you can check how much salt is in that brand of butter and adjust accordingly.
- Light brown sugar. Light brown sugar makes cookies a little thicker and adds great depth of flavor.
- Granulated sugar. Granulated sugar balances the flavor of light brown sugar, so that we can really let the strawberries shine.
- Large eggs. Eggs help the cookies rise and stay nice and tender.
- Vanilla extract. We always need vanilla extract in chocolate chip cookies! Opt for real vanilla extract for the best flavor.
- Chocolate bars or dark chocolate chips. We use chocolate in the cookie dough and to make our chocolate dipped strawberries. I prefer chocolate bars because they melt beautifully in a cookie (chocolate chips have a protective coating so they keep their chip shape). You can go with any chocolate you like – I love 60% to 80% cacao. Adding some white chocolate chips to the dough would also be great.
How to make dipped strawberry chocolate chip cookies
Dipped strawberry chocolate chip cookies follow pretty much the same method as regular chocolate chip cookies! First you’ll whip up the cookie dough, adding chopped freeze-dried strawberries in along with the chocolate chips or chopped up chocolate.
Next, while the dough is chilling or right before you’re ready to bake, you’ll slice fresh strawberries. Dip them halfway into melted chocolate and let them set.
When you’re ready, you’ll bake the cookies until the edges and tops are golden brown but the middle still looks slightly underbaked. The cookies will finish baking from the residual heat from being in the oven, so you’ll get a cookie that is perfectly gooey and and a little chewy on the inside.
Right when you take the cookies from the oven, you’ll press a dipped chocolate strawberry into the middle of each cookie. Sprinkle some crushed freeze-dried strawberries on top, let cool slightly and enjoy!
Tips for the best dipped strawberry chocolate chip cookies
- Properly measure your flour. Too much flour in cookies can make them puffy and soft instead of chewy. And too little flour won’t give them enough structure to hold their little selves up!
- Meaure by weight: I always use a kitchen scale to measure my ingredients and include the measurements in grams in the recipe so you can, too. You can get a pretty cheap scale on Amazon (I used a $12 scale for years and now use a $28 KitchenAid scale).
- Measure by volume: If you’re using a cup measure instead of a scale, first fluff the flour in its bag, then use a spoon to place it into your measuring cup. Level the flour off by scraping the flat edge of a knife across the top of the cup measure.
- Use chopped chocolate in the dough to get melty pools of chocolate. Chocolate chips have stabilizers that prevent them from really melting in a cookie, so I prefer using chopped bars of quality chocolate in these strawberry chocolate chip cookies. If you don’t want to use all bar chocolate, you can switch to chocolate chips for the chocolate-dipped strawberries.
- Chill your dough. Chilling your dough for a minimum of two hours and maximum of 48 hours makes the cookies thicker and far more flavorful. My favorite resting time is 24 hours – I don’t notice a difference in flavor after this time, and I can’t wait much longer for cookies!
- Slice your strawberries into thin triangles. To do this, you’ll slice off the stem, put the strawberry stem-side down and slice downward so you get triangles.
- Make sure to preheat your oven before putting the cookies in. If you put the cookies into the oven while it’s still preheating, the cookies are going to spread too much before setting. Make sure not to leave the door open too long when you pop the cookies in and try not to peak before they’re done!
- Underbake your cookies. When you take the strawberry cookies out of the oven, they should be brown on the edges and ever so slightly brown on top, but you’ll think they’re underdone. As cookies keep baking from residual heat when you pull them from the oven, slightly underbaking ensures your cookie will be perfectly baked.
Dipped Strawberry Chocolate Chip Cookies FAQs
Yes! I always have cookie dough in my freezer — it’s a great way to enjoy a few cookies at a time. After letting the dough chill in the fridge according to the recipe, portion out some cookie dough balls. Store them in a freezer bag – they’ll keep for two months. You can bake them straight from the freezer, just add 1-2 minutes to the bake time.
You can keep these cookies out for 12 hours. After that, put them in an airtight container in the fridge to preserve the fresh strawberry slices. Let the cookies get to room temperature or heat them up before eating (the chocolate on the strawberries might melt a little)!
If you make these strawberry chocolate chip cookies, please tag me on Instagram or TikTok at @loaves.and.such and leave a review below! I love hearing from you. Happy baking 🙂
Dipped Strawberry Chocolate Chip Cookies
16
cookies40
minutes2
minutesKeep the screen of your device on
Ingredients
2 1/2 cups (300 grams) all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/4 tsp. kosher or sea salt (reduce to scant 1 tsp if you only have fine table salt)
2 sticks (227 grams) unsalted butter, melted and slightly cooled
1 1/4 cups (266 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
2 large eggs at room temperature
1 TBS. vanilla
1 1/2 cups (.10 ounces) freeze-dried strawberries
12 oz. chocolate, ideally in bar form
8 strawberries
Directions
- Add the flour, baking soda, baking powder and salt to a medium-sized bowl. Whisk thoroughly, scraping the bottom of the bowl so all the ingredients are evenly incorporated.
- Roughly chop 8 ounces of your chocolate into chunks. The chunks can vary in size, and make sure to save the little slivers that come off! Finely chop all but six of your freeze-dried strawberries. You want the strawberries in small pieces, but not crushed to powder. Set both the chocolate and freeze-dried strawberries aside.
- In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until fully combined. Whisk in the vanilla and eggs until smooth.
- Add the dry ingredients into the wet ingredients. Switching to a spatula, fold in the dry ingredients until there are only a few streaks of flour left. Make sure to scrape the sides and bottom of the bowl to get all the dry ingredients.
Add the chopped chocolate and freeze-dried strawberries and fold until they’re spread evenly throughout the dough and there are no streaks of flour left. - Let the dough chill in the fridge for 2-48 hours.
- While the dough chills or right before you’re ready to bake, you’ll make your chocolate-dipped strawberries. Melt the remaining 4 ounces of chocolate either in 30-second bursts in the microwave or by stirring frequently over very low heat on the stove. When you stir the chocolate, it’s important not to lick the spoon and then put it back in the bowl. The moisture will make the chocolate seize up and become crumbly.
Lay out a baking sheet or other flat service and line it with parchment paper or plastic wrap. Cut off the stems off each strawberry, place them stem-side that you just cut, and slice them into three or four pieces.
Dip half of each strawberry into the melted chocolate and lay them on the lined baking sheet. Place in the fridge while the you bake the cookies. - When you’re ready to bake, preheat the oven to 350°F and portion your dough into 70 gram (3-tablespoon scoop) balls. You can make smaller cookies, just adjust the baking time accordingly!
Place the dough 3 inches apart. Bake for 10-12 minutes until the edges of the cookies are brown and the tops are slightly browned. They cookies will seem a little underbaked, but will keep cooking when you take them out of the oven. - While the cookies are still warm from the oven, press one cooled chocolate-dipped strawberry into the center of each cookie. Crumble the remaining freeze-dried strawberries with your fingers and sprinkle over the cookies if you’d like. Eat, and share with someone you love 🙂
Equipment
3 TBS. Cookie ScoopBuy here!
Freeze-Dried Strawberries
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