Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and strawberry powder. Set aside.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup freeze-dried strawberries, pulsed into a powder
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup freeze-dried strawberries, pulsed into a powder, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
Gently fold in the diced fresh strawberries.
1/2 cup fresh strawberries, finely diced
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, melt the chocolate and coconut oil (if using) in a double boiler or microwave in 30-second intervals, stirring until smooth.
8 ounces dark chocolate, chopped, 1 tablespoon coconut oil
Dip each cookie halfway into the melted chocolate. Place back on the parchment paper. Immediately sprinkle with sprinkles or additional freeze-dried strawberry powder.
8 ounces dark chocolate, chopped, sprinkles or additional freeze-dried strawberries
Let the Chocolate Covered Strawberry Cookies stand until the chocolate is set. Enjoy!
