Prep the strawberries: If using fresh strawberries, dice small (pea-sized), then place on a paper towel and gently press to remove excess moisture. If using freeze-dried, lightly crush into small chunks.

Melt the butter: Microwave or gently heat until melted. For extra flavor, brown it on the stove until nutty and amber, then let it cool 10 minutes.

Mix wet ingredients: In a bowl, whisk melted butter with brown sugar and granulated sugar until glossy, about 30 seconds. Whisk in the egg and vanilla until smooth.

Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and cornstarch.

Make the dough: Add dry ingredients to wet and fold until just combined. Stir in chocolate chunks.

Add strawberries: Gently fold in strawberries. Don’t overmix—light hands help prevent staining and extra moisture.

Chill: Cover and refrigerate the dough for 30–45 minutes until slightly firm. This keeps the cookies thick and chewy.

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

Scoop: Use a 2-tablespoon scoop to portion dough into 12–14 mounds. Press a few extra chocolate chunks on top and sprinkle with turbinado sugar if using.

Bake: Bake 10–12 minutes, until edges are set and centers look slightly soft and puffed. Rotate pans halfway if baking two sheets.

Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. They’ll set up as they cool.

Optional finishing touch: While warm, use a mug or cookie ring to scoot edges into a neat circle.