Description
Delight in these refined sugar-free Chocolate Dipped Strawberry Chocolate Chip Cookies, featuring a soft coconut sugar-sweetened dough packed with chopped dark chocolate and freeze-dried strawberries. Finished with a luscious dark chocolate dip, these cookies are a perfect balance of fruity and chocolaty flavors, baked to golden perfection and ideal for a healthier indulgence.
Ingredients
Cookie Dough
- ½ cup unsalted butter (softened)
- ⅔ cup coconut sugar (packed)
- 3 tbsp pure maple syrup
- 1 large egg yolk (room temperature)
- 1½ tsp vanilla extract
- 1¾ cups all-purpose flour (spooned and leveled; can substitute 1:1 gluten free flour blend)
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ¾ cup chopped dark chocolate bar (refined sugar free, e.g. Hu Kitchen)
- ¾ cup freeze-dried strawberries (lightly chopped, not powder)
Chocolate Dip
- 6-8 oz dark chocolate (refined-sugar-free)
- 1 tsp coconut oil (optional, for smoother dipping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, combine the softened butter and coconut sugar until just smooth and combined. Avoid whipping to prevent overworking the butter, which can affect texture.
- Add Wet Ingredients: Incorporate the pure maple syrup, large egg yolk, and vanilla extract into the butter-sugar mixture until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients and mix gently until no dry streaks remain, taking care not to overmix.
- Fold in Mix-ins: Carefully fold in the chopped dark chocolate and lightly chopped freeze-dried strawberries to ensure they are evenly distributed without crushing the strawberries.
- Scoop and Shape: Using a tablespoon or cookie scoop, portion out 2-tablespoon scoops of dough onto the lined baking sheet, spacing them evenly. Gently press down each scoop with your fingers to slightly flatten, and optionally add extra toppings on top.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the edges are set and lightly golden, while the centers remain soft, ensuring a chewy texture.
- Cool on Pan: Allow cookies to rest on the baking sheet for 5 minutes after baking to set, then transfer them to a cooling rack to cool completely before dipping.
- Melt Chocolate Dip: Melt the refined sugar-free dark chocolate with optional coconut oil over a double boiler or in short bursts in the microwave, stirring until smooth.
- Dip Cookies: Using a spoon, coat the bottom of each cooled cookie with the melted chocolate for a neat finish, rather than fully submerging. Place dipped cookies on parchment or a cooling rack.
- Set Chocolate: Refrigerate the dipped cookies for 15-20 minutes to allow the chocolate to firm up and set before serving or storing.
Notes
- For best results, spoon and level the flour to get an accurate measurement and ideal cookie texture.
- Choose a refined sugar-free dark chocolate that you truly enjoy eating on its own since its flavor is prominent in the dip.
- To achieve cleaner edges on the chocolate coating, spread chocolate with a spoon instead of fully submerging the cookie when dipping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
