Craving the perfect chocolate chip cookie? Unlock the secrets to baking golden, chewy masterpieces with this recipe, where the creaming technique is the key to unforgettable flavor and texture.
Discover why this often-overlooked step transforms ordinary cookies into extraordinary treats.
Ingredients
For this incredibly simple recipe, you're going to need just three main ingredients—yes, only three! We're making chocolate-covered strawberries here—so prepare for a sweet treat!
First, grab one cup (175g) of chocolate chips! I typically use dark chocolate because I like it the best, but you can use milk or white, whatever you like!
Next, you'll need about 2 teaspoons of vegetable oil. It's vital, okay? Any neutral oil will do—grapeseed, canola, or even peanut oil. Similarly, using good quality chocolate elevates chocolate mousse. Trust me, it makes the chocolate super shiny and stops it from cracking when you take a bite!
Finally, you need 500g (or 1 lb) of strawberries, which amounts to roughly 25 strawberries. Obviously, this depends on their size, but just get a nice bunch. If you want, grab some crushed nuts for a fancy coating!
Instructions
Let's get started—first, grab a tray and line it with baking paper; it'll stop the chocolate from sticking and make cleanup a breeze! Next, place your chocolate chips in a microwave-safe bowl—we're going for melty goodness here, not burnt offerings!
Now for the fun part! You'll want to:
- Microwave the chocolate in 30-second bursts, stirring between each one. This prevents scorching—trust me, you don't want that! Consider adding a touch of butter to your chocolate to achieve a silky smooth consistency, reminiscent of a decadent truffle ganache.
- Pick up a strawberry by its stem (or leafy top) like you're giving it a little handle.
- Dip that strawberry deep into the melted chocolate, twirling to coat it well. Get every nook and cranny!
- If you're feeling fancy, roll it in coconut, nuts, or sprinkles before plopping it onto the baking paper.
Finally, refrigerate the coated strawberries for about 30 minutes, or until the chocolate is set. Enjoy!
Recipe Notes
Now that we've covered the basics, I've got some extra tips to help you nail this recipe!
First, remember this needs to be cooking chocolate—not the snacking kind. It melts smoother, trust me! If you are in Australia using chocolate buttons, go by weight, about 175g for 1 cup.
A bit of oil is key! It makes the chocolate shiny and stops it from shattering when you bite in—no one wants a chocolate explosion!
Strawberries often come in 250g containers where I live. This recipe is for just shy of 500g. One punnet is not going to cut it.
These are best the day you make them. Strawberries get juicy if they sit too long! They're still good, but the texture changes. Let's avoid that!
Nutrition Information
If you're curious about what you're getting in each bite, I've broken down the nutrition for one chocolate-covered strawberry—assuming you get about 25 from this recipe! It's not a ton, but hey, everything adds up!
Here's the deal: A single strawberry clocks in at roughly 47 calories. Don't worry, I'm just breaking it down for you!
- Carbs: About 5.7 grams, which isn't too shabby.
- Fat: Around 2.5 grams. It's mostly from the chocolate, obviously.
- Protein: Just 0.7 grams.
- Sugar: 4.6 grams. Sweet!
You'll also get a bit of Vitamin C—16.5 mg, calcium, and iron. I wouldn't call it a health food, but it's not terrible, right? Now go enjoy your chocolate covered strawberries!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Serving Size: 24 cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
Instructions:
- Preheat oven to 375°F (190°C).
- Cream together butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs, then stir in vanilla.
- Dissolve baking soda in warm water and add to batter along with salt. Stir in flour.
- Stir in chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes, or until edges are nicely browned.
- Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving):
Calories: 170
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 75mg
Carbohydrates: 20g
Sugar: 12g
Protein: 2g