Chocolate Covered Strawberry Cookies

INGREDIENTS

For the Cookies

• 1 cup (226 g) unsalted butter softened
• 1 cup (200 g) light brown sugar firmly packed
• ½ cup (100 g) granulated sugar
• 2 large eggs room temperature preferred
• 2 Tablespoons neutral cooking oil avocado, canola, or vegetable oil
• 1 ½ teaspoons vanilla extract
• 3 ½ cups (394 g) cake flour
• ⅔ cup (70 g) Dutch cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon table salt

For the Filling

• 8 Tablespoons (113 g) unsalted butter
• 4 Tablespoons (24 g) freeze-dried strawberry powder (see note)
• ⅛ teaspoon table salt
• 1 ⅓ cups (165 g) powdered sugar

For the Chocolate Topping

• 1 cup (170 g) semi-sweet or couverture chocolate
• ¼ cup (60 ml) heavy cream

DIRECTIONS

For the Cookies

1. In a large mixing bowl, use an electric mixer (or a stand mixer with paddle attachment) to beat the butter and sugars together until combined. Increase mixer speed to high and beat for at least a minute, until light and fluffy.
2. Add eggs, oil, and vanilla extract and stir on low speed to combine all ingredients. Set aside.
3. In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. Gradually add dry ingredients into the wet, mixing on low speed until all ingredients are thoroughly combined. Use a spatula to scrape the sides and bottom of the bowl to ensure flour is completely incorporated.
5. Cover bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes. While chilling, prepare your strawberry filling.

For the Filling

1. In a medium-sized mixing bowl, use an electric mixer to beat butter on high speed until creamy.
2. Add strawberry powder and salt and stir on low speed to mix thoroughly together.
3. Gradually add sugar, mixing on low speed until completely combined.
4. Line a small baking sheet with wax paper. Scoop filling by 1 Tablespoon (14g) scoops onto baking sheet and place in freezer to freeze for at least 15 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.

Assembly

1. Once dough has chilled and the filling is frozen, remove both from the refrigerator/freezer and scoop cookie dough into 3-Tablespoon (58g) sized scoops. Roll gently between your palms to form a ball and use your thumb to make a crater into the center of the cooie dough. Take one dollop of filling and press firmly into the center of the dough, then roll the dough over the dollop to completely conceal and center the filling. Roll between your palms to form a smooth even ball and place on prepared baking sheet, spacing cookies at least 2 inches (5cm) apart.
2. Transfer baking sheet to center rack of 350F (175C) preheated oven and bake for 11-12 minutes (centers may appear slightly underbaked).
3. Allow cookies to cool for at least 10 minutes on baking sheet before removing to cooling rack and covering with topping with chocolate topping.

For the Chocolate Topping

1. Combine chocolate and heavy cream in a microwave-safe bowl. Heat in microwave on high for 25 seconds, stir well, and if needed return to microwave for another 15 seconds. Use a whisk to whisk together until ganache is smooth (if needed return to microwave in 10 second intervals). Allow ganache to cool for several minutes so it’s not too thin/runny before using.
2. When cookies are completely cooled, top each cookie with approximately 2 teaspoons of ganache and use a spatula or the back of a spoon to spread evenly over top. Allow ganache to harden before enjoying!

NOTES

• Cake flour: I recommend using cake flour for the best texture, but if you don’t have it you can substitute 3 cups all-purpose flour (375g) + 2 Tablespoons (16g) cornstarch.
• Freeze dried strawberries: Use freeze-dried and not dehydrated strawberries. I buy the strawberries then pulverize them in my food processor until they’re a fine dust. You’ll need less than a 1-oz package of strawberries.
• Storing: Store in an airtight container. Cookies will keep at room temperature for up to 2 days but should be refrigerated beyond this.