Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, beat the softened butter and packed light brown sugar on medium-high speed until light and fluffy, about 2 minutes.

Add the large egg and vanilla extract to the creamed mixture. Continue beating on medium-high speed until light and pale, about 2 minutes.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat on low until just combined, about 30 seconds.

Gently fold in the freeze-dried strawberries and semisweet chocolate chips until evenly distributed.

Using a 1 ½ ounce cookie scoop or large spoon, portion out dough balls onto the baking sheets, spacing them 2 inches apart.

Bake for 10 to 12 minutes until puffed, set, and firm around the edges but gooey in the center.

Allow the cookies to cool slightly on the sheets for about 15 minutes.

In a small microwave-safe bowl, combine 1 cup of semisweet chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second increments, stirring until fully melted and smooth.

Dip the bottom of each cooled cookie into the melted chocolate, scraping off excess before placing back on the parchment.

Allow the cookies to sit for about 30 minutes, until the chocolate is set before serving.