Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries (fresh or freeze-dried)
- 1 cup chocolate chips (for melting)
- Sprinkles (optional for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined, and fold in the chopped strawberries.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set and slightly firm to the touch. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack.
- Melt the chocolate chips in a microwave-safe bowl until smooth.
- Dip the bottoms of cooled cookies in the melted chocolate, allowing excess to drip off and place on parchment paper. Decorate with sprinkles if desired. Allow to set before enjoying.
Notes
For vegan options, substitute butter with coconut oil and use a flax egg. Gluten-free flour blends can be used as substitutes for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg