Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
2. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
3. Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and combined.
4. Add 1 1/3 cups flour (you’ll use the extra tablespoons later!), baking soda, baking powder and salt and mix until just combined and no streaks of flour remain.
5. Divide the dough into thirds, placing each portion in its own bowl. It’s okay if it’s not perfect! To the first bowl add the remaining 1 tablespoon flour and stir to combine. To the second bowl add the freeze dried strawberries and stir to combine. To the third bowl add the cocoa powder and stir to combine.
6. Use a tablespoon measure to scoop out heaping tablespoons of each dough. Smoosh one dough ball of each flavor together and roll between the palms of your hands to get them to stick together.
7. Place the granulated sugar in a small bowl and roll each cookie dough ball in the sugar to fully coat the outside. Place the balls 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 to 14 minutes or until the edges are light golden brown and the centers have puffed up, but are still slightly under done.
8. Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!