Chocolate Dipped Strawberry Chocolate Chip Cookies Recipes

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

CHOCOLATE-DIPPED STRAWBERRY CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the egg. Add the vanilla. Scrape down the bowl with a spatula.
• Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. Fold in the freeze-dried strawberries and chocolate chunks.
• Scoop cookies, using a spoon or a cookie scoop, onto a parchment lined baking sheet. Press down slightly to flatten.
• Bake at 350°F for 11-14 minutes. They should be lightly golden around the edges and look just barely set in the center. Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely.
• Melt the chocolate wafers according to the directions on the package - brands may vary. Using your fingers or two forks, carefully dip the bottom of each cookie into the chocolate, scraping off the excess on the side of the bowl. Place some of the remaining melted chocolate into a small piping bag (or Ziplock bag with the corner snipped off) and drizzle dark chocolate over the cookies. Let the chocolate set before serving.

CHOCOLATE COVERED STRAWBERRY COOKIES

Steps:

• In one bowl, sift the flour, baking soda and salt.
• In a second bowl, cream the butter with the sugars, vanilla and eggs.
• Slowly combine the flour mxture with the wet ingredients.
• Stir in the chips and strawberries.
• Refrigerate for an hour, or until dough is firm.
• Roll into one inch balls and place on greased, parchment-lined cookie sheets.
• Bake at 325 degrees for 13 minutes.