Ingredients:

  • 1 cup (225g) Unsalted butter, softened
  • ¾ cup (150g) Granulated sugar
  • ½ cup (100g) Light brown sugar, packed
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • ½ tsp Strawberry extract
  • 2 cups (250g) All-purpose flour
  • 1 oz (28g) Freeze-dried strawberries, pulverized into a fine powder
  • 1 tsp Baking soda
  • ½ tsp Sea salt
  • 1-2 drops pink gel food coloring
  • 1 ½ cups (250g) Semi-sweet or Dark chocolate melting wafers
  • 1 tbsp (15ml) Refined coconut oil
  • ¼ cup Freeze-dried strawberry pieces

Instructions:

  1. Pulverize the freeze-dried strawberries in a food processor until they reach a fine, dust-like consistency. Sift this powder with the flour, baking soda, and salt.
  2. Cream the softened butter with both granulated and brown sugars on medium-high for 3-4 minutes until the mixture is pale and voluminous.
  3. Add the egg, vanilla extract, strawberry extract, and gel coloring, beating until just combined.
  4. Turn the mixer to low and gradually add the dry strawberry-flour mixture. Stop the moment there are no visible white streaks.
  5. Scoop 3-tablespoon mounds of dough onto a tray and chill in the refrigerator for 30 minutes to stabilize the fats.
  6. Preheat oven and bake the chilled dough mounds for 10 minutes or until edges are set but the center remains soft.
  7. Melt the chocolate wafers with coconut oil. Dip the cooled cookies halfway into the chocolate and garnish immediately with freeze-dried strawberry pieces.