Chocolate Dipped Strawberry Cheesecake (Print Version)
# Ingredients:
→ Cookie Base
01 -
2¾ cups all-purpose flour
02 -
½ cup dark cocoa powder
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
¼ teaspoon salt
06 -
1 cup cold unsalted butter, cut into pieces
07 -
¾ cup loosely packed brown sugar
08 -
½ cup sugar
09 -
2 large eggs
10 -
2 teaspoons vanilla extract
→ Mix-ins
11 -
6 ounces dark chocolate, chopped
12 -
½ cup chocolate chips
13 -
1 cup fresh raspberries
→ Topping
14 -
4 ounces dark chocolate, chopped
15 -
1 tablespoon coconut oil
16 -
½ cup freeze dried raspberries or strawberries, crushed
# Instructions:
01 -
Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
02 -
Beat cold butter until it forms a ball. Add sugars, eggs one at a time, and vanilla. Slowly mix in flour mixture until just combined. Fold in chopped dark chocolate.
03 -
Divide dough into 10-12 balls. Split each ball, press chocolate chips and raspberries into one half, cover with other half. Refrigerate 1 hour.
04 -
Bake at 375°F for 18-20 minutes, spacing cookies 2 inches apart. Cool slightly.
05 -
Melt chocolate with coconut oil. Drizzle over cookies and top with crushed freeze-dried berries. Let set 30 minutes before serving.
# Notes:
01 -
Cold butter creates a better cookie texture
02 -
Dough can be made ahead and refrigerated
03 -
Cookies need space while baking as they spread