Introduction

These Chocolate Dipped Strawberry Chocolate Chip Cookies are a delightful twist on a classic favorite, made without refined sugar. Soft, chewy, and studded with dark chocolate and freeze-dried strawberries, each cookie is finished with a rich chocolate dip for an extra treat.

A clear glass bowl sits on a wooden cutting board over a white marbled surface, filled with light brown cookie dough mixed with large irregular chunks of dark chocolate and small bright red pieces of dried fruit. Two silver beaters attached to a white hand mixer are partially dipped into the dough, coated with the mixture. The sides of the bowl have some flour dusted on them, and the dough has a rough and sticky texture with the chocolate and red pieces scattered on top and throughout. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
6-8 oz dark chocolate (refined-sugar-free, for dipping)
1 tsp coconut oil (optional, for smoother dipping)

Instructions

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, use a stand mixer fitted with a paddle attachment or a hand mixer to mix the softened butter and coconut sugar just until smooth and combined. Avoid whipping to keep the butter from overworking.
Step 3: Mix in the maple syrup, egg yolk, and vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Add the dry ingredients to the wet mixture and mix just until no dry streaks remain.
Step 6: Gently fold in the chopped dark chocolate and freeze-dried strawberries.
Step 7: Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them apart.
Step 8: Press each scoop down slightly with your fingers. Add more toppings if desired.
Step 9: Bake at 350°F for 10 to 12 minutes, until the edges look set and lightly golden, and the centers appear soft.
Step 10: Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 11: Melt the dark chocolate with coconut oil (if using) in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
Step 12: Use a spoon to coat the bottom of each cooled cookie with the melted chocolate. Place the cookies in the fridge for 15-20 minutes to allow the chocolate to set.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Use freeze-dried raspberries or cherries instead of strawberries for a different fruity flavor.
Adding a pinch of cinnamon or espresso powder to the dough can enhance the chocolate flavor.
If you prefer a smoother chocolate coating, gently stir in coconut oil while melting the chocolate.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to one week or freeze for up to 3 months. To thaw frozen cookies, let them come to room temperature before serving. Reheat gently in a low oven if you prefer them warm.

How to Serve

A close-up of several round cookies on a metal cooling rack over a white marbled texture. Each cookie has a light brown base with visible small chocolate chunks and pieces of red strawberry embedded in the dough. Some cookies have a smooth layer of glossy, dark brown melted chocolate spread evenly on top, contrasting with the textured, slightly rough surface of the cookies without chocolate spread. The cookies vary slightly in size and shape but all appear soft and thick with a gently cracked surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of coconut sugar?

Yes, you can substitute with regular granulated sugar, but the flavor and texture may differ slightly. Coconut sugar adds a subtle caramel note.

How do I prevent the chocolate dip from melting quickly?

Make sure to let the cookies cool completely before dipping and then chill them in the fridge after dipping to help the chocolate set firmly. Also, store the finished cookies in a cool place.