Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and salt.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.
- Gently fold in the finely crushed freeze-dried strawberries. You want small pieces of strawberry throughout the cookie, so don't over-process them into a fine powder if you prefer texture.1 ½ cups freeze-dried strawberries
- For best results and to prevent spreading, cover the cookie dough and refrigerate for at least 30 minutes. This step is crucial for achieving a thicker, chewier cookie.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- While the cookies cool, prepare the chocolate drizzle. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and completely melted. Alternatively, you can melt the chocolate using a double boiler.8 ounces semi-sweet chocolate chips, 1 tablespoon coconut oil
- Once the cookies are completely cool, use a spoon or a piping bag to drizzle the melted chocolate over the cookies. You can create a simple drizzle pattern or a more intricate design.
- If using fresh strawberries for garnish, dip the tops of the dried fresh strawberries into the melted chocolate and place them on top of the chocolate drizzle on some of the cookies for an extra special touch.fresh strawberries, 8 ounces semi-sweet chocolate chips
- Let the cookies sit at room temperature until the chocolate has set completely, or place them in the refrigerator for about 10-15 minutes to speed up the process.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze for up to 2-3 months.
