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Strawberry Frosted Chocolate Cookies
Yield: 22 cookies
Strawberry frosted chocolate cookies combine soft, chewy chocolate cookies with strawberry buttercream frosting, silky chocolate ganache, and a sprinkle of freeze-dried strawberries. This indulgent dessert recipe is perfect for chocolate lovers craving a fruity twist and a bakery-style cookie that looks as good as it tastes.
Ingredients
Dark Chocolate Cookies
- 2 ¾ cups (345 g) all-purpose flour
- ¾ cup (65 g) black cocoa powder (substitute with dark or dutch-process cocoa powder)
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
Strawberry Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- ¼ cup (36 g) strawberry reduction (click here for the recipe)
- 2 tbsp (30 ml) heavy cream (room temperature)
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- ½ cup (90 g) semisweet chocolate chips
- ¼ cup (60 ml) heavy cream
- ½ cup (120 g) freeze-dried strawberries (roughly chopped)
Instructions
Dark Chocolate Cookies
- In a medium mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the flour/cocoa mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13 to 14 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Strawberry Buttercream Frosting
- Before making the buttercream, make the strawberry reduction. You can make the strawberry reduction up to a week in advance and store it in an airtight container in the refrigerator. Bring the reduction to room temperature before making the buttercream.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the strawberry reduction and mix on low speed until fully combined with the butter mixture. Then, add in the heavy cream, vanilla extract, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. If the buttercream looks split or curdled, this is normal, just continue to whip until it emulsifies and turns smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Chocolate Ganache
- In a small microwave-safe bowl, heat the semisweet chocolate chips and heavy cream in the microwave in 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool for 5 minutes.
Assembling the Cookies
- Fill a piping bag with a Wilton 1A piping tip with the strawberry buttercream frosting and fill a piping bag with the tip cut off with the slightly cooled chocolate ganache.
- Pipe a swirl of the strawberry frosting onto the cooled chocolate cookies and spread the frosting with an offset spatula. Drizzle the chocolate ganache over the cookies and decorate with chopped freeze-dried strawberries.
Notes
Storing & Serving:
- Room temperature: Store the cookies in an airtight container at room temperature for 1 to 2 days.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 15 minutes and then bake as directed.
- Refrigerator (frosted cookies): Store the baked and frosted cookies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Bring the cookie dough balls to room temperature and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
Serving: 1cookie | Calories: 406kcal | Carbohydrates: 54g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 197mg | Potassium: 196mg | Fiber: 2g | Sugar: 38g | Vitamin A: 599IU | Vitamin C: 67mg | Calcium: 33mg | Iron: 3mg
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