56 g (¼ cup) salted butter, melted

132 g (⅔ cup) light brown sugar, packed

1 large egg, room temperature

1 tsp vanilla extract

120 g (1 cup) all-purpose flour, spooned and leveled

¼ tsp fine sea salt

1 tsp baking powder

14 g (½ oz) freeze-dried strawberries, finely chopped

113 g (⅔ cup or 4 oz) white chocolate chips or chopped white chocolate

Pinch of sea salt flakes (for topping)

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk melted butter and brown sugar until smooth and well combined.
Add the egg and vanilla extract, whisking until slightly thick and glossy.
In a separate bowl, whisk together flour, salt, and baking powder.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in chopped freeze-dried strawberries and white chocolate chips.
Scoop about 1½ tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart.
Bake for 9–11 minutes, until edges are golden and centers are just set.
Remove from oven, sprinkle lightly with sea salt flakes, and cool on the tray for a few minutes before transferring to a wire rack.

Use freeze-dried, not fresh, strawberries to prevent sogginess.

Refrigerate dough for up to 24 hours for deeper flavor.

Do not overbake for the softest texture.

Drizzle with melted white chocolate for an elegant finish.

Double the recipe for gifting or freezing extra dough balls.