In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until silky, scraping down the sides when necessary. Add in the brown and granulated sugars and mix on medium speed until light and fluffy.

Add egg and vanilla and continue to mix until incorporated, do not overmix.

In a separate bowl mix together dry ingredients (flour, cocoa powder, baking soda and salt). Pour into wet ingredients a little bit at a time and mix on medium until fully combined. Then fold in freeze-dried strawberries and white chocolate chips with a spatula.

Cover cookie dough with plastic wrap and put in the refrigerator. Turn oven to 350F. Keep cookie dough in the fridge until it's preheated. Line 2 large cookie sheets with parchment paper. Once the oven is ready, remove the cookie dough from the fridge. Using a cookie scoop, scoop about 11/2 tbsp of dough onto the cookie sheet (8 per sheet), leaving 2 inches around each cookie to allow for spreading. Bake for 9-11 minutes, just until the edge is starting to crisp. The top may look a little loose and spongy, that's ok - the cookies will continue to bake as they cool. Do not overbake, you want these cookies to be soft, chewy and ooey gooey.

Remove from oven and let cool for 5 minutes on the cookie sheet, then carefully transfer to a cooling rack to finish cooling.