Description
These delightful Strawberry Chocolate Cookies combine the sweetness of strawberries with rich cocoa for a decadent treat.
Ingredients
Scale
- 3/4 cup (175g) white granulated sugar
- 3/4 cup (15g) freeze-dried strawberries
- 1 cup (227g) unsalted butter (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg (yolk and whites separated)
- 2 1/2 cups (325g) all-purpose flour
- 1/4 cup (15g) unsweetened cocoa powder
Instructions
- In a food processor, add the sugar and strawberries and pulse until mixture turns to a reddish/pinkish powder.
- Transfer the strawberry sugar to the bowl of a stand-up mixer with the paddle attachment.
- Add the butter, vanilla extract, and salt. Beat until the mixture is light and fluffy and turns a pale pink, 2 to 3 minutes.
- Add the egg yolk and beat again until just combined. Reserve the egg white for assembly.
- Add the flour, in two batches, and mix until combined. Remove half of the dough and place on a sheet of plastic wrap.
- To the stand-up mixer with the remaining dough, add the cocoa powder and mix until the mixture is brown and chocolate-y throughout and the cocoa powder is thoroughly combined.
- Wrap the two doughs in plastic wrap, separately, and transfer to the fridge for 15 minutes.
- Roll out each dough so it’s a 7-inch square that’s 1/2-inch thick. Slice each square into 1/2-inch wide strips (about 14 strips per batch, 28 strips total).
- Handling the strips delicately, place the logs, alternating between colors, next to one another. Use 5 strips for the first layer.
- Beat the egg white with a fork and brush the top of the layer, then repeat with the next layer, alternating colors until you have 5 layers.
- Wrap the square log with plastic wrap and transfer to the freezer to chill for 10 minutes (or in the fridge for up to three days).
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Slice the logs into 1/4-inch to 1/2-inch thick cookies. Place them on the baking sheet, giving about 3 inches of space to spread.
- Bake for 10 to 12 minutes, until they’ve spread and firmed up. Allow to cool completely on the baking sheet before transferring to a cooling rack.
- Store in an airtight container.
Notes
- If any of the strips break during the building process, simply take the broken piece and place it next to the original piece. The egg wash will help everything bind together.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg