The Perfect Valentine's Cookie: Chocolate Covered Strawberry Cookies

Por Sugar Spun Run · 90 min

Ingredientes

Modo de preparo

1. Beat the butter and both sugars together until combined, then on high speed for at least a minute until light and fluffy.
2. Stir in the eggs, oil and vanilla on low speed. Set aside.
3. Whisk the flour, cocoa powder, baking powder, baking soda and salt together in a bowl.
4. Add the dry ingredients to the wet on low speed until fully combined, scraping down the sides and bottom of the bowl.
5. Cover the dough and chill it in the refrigerator for at least 30 minutes.
6. For the filling, beat the butter on high speed until creamy, then mix in the strawberry powder and salt on low speed.
7. Gradually mix in the sugar on low speed until fully combined.
8. Line a small baking sheet with wax paper. Scoop the filling into 1 tablespoon (14 g) portions onto the sheet and freeze for at least 15 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment.
9. Scoop the chilled dough into 3-tablespoon (58 g) portions. Roll each gently into a ball, make a crater in the center with your thumb, press one frozen filling portion into it, then fold the dough over to enclose it and roll into a smooth ball.
10. Place the balls on the prepared sheet at least 2 inches (5 cm) apart. Bake on the center rack at 350°F (175°C) for 11 to 12 minutes, until the centers look slightly underbaked.
11. Cool on the baking sheet for at least 10 minutes, then move to a cooling rack.
12. For the topping, combine the chocolate and cream in a microwave-safe bowl. Microwave on high for 25 seconds, stir, and if needed heat in 15-second bursts. Whisk until smooth, microwaving in 10-second intervals if needed. Let it cool for several minutes until thick enough not to run.
13. When the cookies are completely cool, spread about 2 teaspoons of ganache over each one with a spatula or the back of a spoon. Let it set before eating.

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