Instructions

1. First, make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
2. In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla.
4. Beat on medium-high speed until mixture is light and pale in color, about 2 minutes, scraping down the bowl as needed.
5. Add the flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until just combined and no streaks of flour remain, about 30 seconds. Add the freeze dried strawberries and chocolate chips and fold to combine.
6. Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Place on the prepared baking sheets, spacing the dough balls 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat gooey in the middle, 10 to 12 minutes.
7. Remove the baking sheets from the oven and allow the cookies to cool slightly, about 15 minutes.
8. Once the cookies have cooled, melt the chocolate for the chocolate coated bottom and drizzle. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, using a silicone spatula to stir between each, until the chocolate is fully melted.
9. Dip the bottom of each cookie in the chocolate, scraping off the excess before placing back on the cool parchment paper lined sheet. Repeat with all the cookies. If desired, use the remaining chocolate to drizzle over the tops of the cookies. Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.