Break Free! Break from the chains…. The chains of Pumpkin this and apple that. Okay. Okay. We enjoy it too and have also basked ourselves in the goodness of the fall already. There is just something about the summer we’re not quiet ready to let go of. So let’s just hold on for one more day with a strawberry inspired recipe. Wilson Phillips is optional, but you know you’ll be singing and dancing along as you bake these cookies if you opt in.
Strawberry Chocolate Dipped Cookies
2 1/4 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Butter
1/2 Cup Sugar
3/4 Cup Packed Brown Sugar
2 Teaspoons Vanilla Extract
2 Cups chopped Solstice Chocolate
1 Cup Freeze Dried Strawberries
1 cup chopped Solstice Chocolate
1 Tablespoon Coconut Oil
Preheat oven to 375 and prepare a cookie sheet with parchment paper or a non-slip mat.
in a small bowl, combine first three ingredients. in a stand mixer, cream butter and sugars together until light in color, about 5 minutes. Add vanilla and egg and beat another 3 minutes. Add dry ingredients from small bowl and mix well. Stir in the chopped chocolate and the strawberries, careful not to over mix as the strawberries will turn your cookies pink. Drop by rounded scoops 2″ apart and bake 8-10 minutes. Remove cookies from oven when done and allow to cool completely. Once the cookies are completely cool, melt the remainder of chocolate and coconut oil in a bowl, in the microwave. Starting with 25 second intervals and stirring after each time. Once melted, remove from microwave. Dip half of each cookie into the chocolate and allow to cool on non-slip mat until hardened. You can speed the process by putting dipped cookies in the freezer for about 10 minutes.