Fudgy dark chocolate cookies studded with strawberry chunks and frosted with fresh strawberry frosting and silky chocolate ganache.
I’ve been obsessed with frosted cookies lately – no idea why lol. If you like this style of cookie, I think you’ll love my buckeye cookies and my carrot cake cookies.
[adthrive-in-post-video-player video-id=”neSRrxDC” upload-date=”2024-07-19T17:57:26.000Z” name=”Strawberry Chocolate Cookies.MOV” description=”Fudgy dark chocolate cookies studded with strawberry chunks and frosted with fresh strawberry frosting and silky chocolate ganache.” player-type=”default” override-embed=”default”]
Step-by-Step Instructions
Strawberry Reduction
Pulse all the strawberries in a food processor until they’re all blended.
Cook the strawberry puree for about half an hour, until it’s reduced by half. Cool back to room temperature.
strawberry puree reduced
Chocolate Cookies
Step 1: Combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.
Step 2: Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.
Step 3: Add the chopped freeze dried strawberry chunks and fold until all the flour is combined and the strawberries are evenly distributed.
Step 4: Scoop the dough into 14 round balls with a 2 ounce cookie scoop. Roll them so they’re smooth and then place 4-7 per pan (depending how large your pan is – leave good space between them).
Step 5: Bake for about 6-7 minutes and then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6-7 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature.
butter, sugar and eggs whisked togetherdry ingredients folded into the cookie doughfreeze dried strawberry chunks added to cookie doughfinished cookie doughcookie dough rolled into ballscookies finished baking
Chocolate Ganache
Step 1: Heat the cream on the stove and then pour it on top of the chocolate chips. Let it rest for a few minutes and then mix until it’s smooth. Allow the ganache to cool for 10-20 minutes while you make the frosting.
chocolate ganache finished
Strawberry Frosting Frosting
Step 1: Beat the butter until it’s pale and fluffy.
Step 2: Add the powdered sugar, vanilla and salt and beat again until it’s fully combined.
Step 3: Add the strawberry reduction and/or freeze dried strawberry powder and beat again until it’s fully combined. Spread the frosting on top of the cooled cookies.
Step 4: The chocolate ganache should be cooled but still runny by now – use a spoon to spread it on top of the strawberry frosting. Top with freeze dried strawberry crumbs and sea salt flakes.
strawberry reduction added to buttercreamchocolate cookies frosted with strawberry frostingcookies covered with chocolate ganache
How to make cookies ahead of time
The cookie dough can also be made ahead of time. Just finish the cookie dough, scoop the dough balls and place them in an airtight container or bag and refrigerate for a few days or freeze for a few months.
Before baking, bring them back to room temperature and proceed with the recipe.
You could also bake the cookies a day ahead and just frost them later.
How to store chocolate strawberry cookies
Allow the cookies to fully set (a few hours) before placing them in an airtight container or bag at room temperature for 2-3 days, refrigerated for up to a week, or frozen for a few months.
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.
If you make these super fabulous strawberry chocolate cookies, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂
52gramsunsweetened cocoa powder, spooned and leveled
2tspbaking powder
1/2tspfine sea salt
14gramsfreeze dried strawberries, roughly chopped
Strawberry Frosting
56gramsunsalted butter, room temperature
120gramspowdered sugar, spooned and leveled
tinypinchof fine sea salt
1-2Tbsp strawberry reduction , start with 1 and if the frosting isn't too runny, you can add in a little more.
1 tspvanilla extract
1Tbspfreeze dried strawberries, powdered *optional (if you want the strawberry flavor much more intense, grind up the rest of the bag of freeze dried strawberries and add some more into the frosting – this is optional but will darken the color and give it even more flavor).
Chocolate Ganache
120gramsdark chocolate chips
120mLheavy whipping cream
Method
Chocolate Cookies
Preheat the oven to 350F/177C convection (325F/163C conventional) and line a large cookie sheet.**
In a medium bowl, combine the melted butter with the sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.
113 grams salted butter melted, 300 grams granulated sugar, 2 large eggs room temperature
Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.
180 grams all purpose flour spooned and leveled, 52 grams unsweetened cocoa powder spooned and leveled, 2 tsp baking powder, 1/2 tsp fine sea salt
Add the chopped strawberries and fold until all the flour is combined and the strawberries are evenly distributed.
Scoop the dough into 14 round balls with a 2 ounce cookie scoop. Roll them so they're smooth and then place five per pan.
Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature
Chocolate Ganache
Place the chocolate chips in a small bowl and set aside.
120 grams dark chocolate chips
Place the cream in a small pot over medium-low heat and gently heat hit until it's simmering.
120 mL heavy whipping cream
Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it’s smooth.
Allow the ganache to cool for 10-20 minutes while you make the frosting.
Strawberry Frosting
Place the butter in a large bowl or the bowl of a stand mixer and use the whisk attachment at full speed to beat the butter until it's pale and fluffy.
56 grams unsalted butter room temperature
Add the powdered sugar, vanilla and salt and beat at low speed until it comes together a little. Then increase the speed to medium-high, beating for a few minutes until the sugar is combined and dissolved.
Add the strawberry reduction and powdered freeze dried strawberries and beat until they're well combined.
1-2 Tbsp strawberry reduction start with 1 and if the frosting isn't too runny, you can add in a little more., 1 Tbsp freeze dried strawberries powdered *optional (if you want the strawberry flavor much more intense, grind up the rest of the bag of freeze dried strawberries and add some more into the frosting – this is optional but will darken the color and give it even more flavor).
Spread on top of the cookies. I had just enough for the 14 cookies.
I like to freeze the cookies with the strawberry frosting for a few minutes before topping with the chocolate ganache. It's not essential but it helps the chocolate set quicker without running off the edge.
Spoon the cooled-but-still-runny chocolate ganache on top of the chilled frosting and top with some sea salt flakes and some freeze dried strawberry chunks on top.
Notes
**Most ovens, if set to 350F convection will adjust to 325F inside. Mine doesn’t do this so I set mine to 325F convection and make sure it stays at 325F with a thermometer. So check your oven – you want the inside of the oven to be 325F when it’s on convection so you may need to set yours to 350F if it automatically adjusts lower on its own.
My oven is overly hot on the bottom when it’s not on convection so that’s why I usually bake most things on convection. If you’re not baking on convection, 325F should be fine then.
This is such an excellent recipe. Thanks for sharing. I baked mine in a conventional oven at 350 and I had to put dough in refrigerator because it was so sticky
This is such an excellent recipe. Thanks for sharing. I baked mine in a conventional oven at 350 and I had to put dough in refrigerator because it was so sticky
Is this temperature correct? 350 for convection? 325 for conventional? Peanut butter frosting is in your instructions ???
Delicious