Equipment
- 1 stand mixer or hand mixer
- 3 bowls
- 1 Whisk
- 1 offset spatula
Ingredients
Chocolate Cookies
- 113 grams salted butter, melted
- 300 grams granulated sugar
- 2 large eggs, room temperature
- 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
- 14 grams freeze dried strawberries, roughly chopped
Strawberry Frosting
- 56 grams unsalted butter, room temperature
- 120 grams powdered sugar, spooned and leveled
- tiny pinch of fine sea salt
- 1-2 Tbsp strawberry reduction , start with 1 and if the frosting isn't too runny, you can add in a little more.
- 1 tsp vanilla extract
- 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).
Chocolate Ganache
- 120 grams dark chocolate chips
- 120 mL heavy 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.14 grams freeze dried strawberries roughly chopped
- 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.1 tsp vanilla extract, 120 grams powdered sugar spooned and leveled
- 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.
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 35mgSodium: 151mgPotassium: 247mgFiber: 4gSugar: 32gVitamin A: 241IUVitamin C: 1mgCalcium: 71mgIron: 3mg