Chocolate Covered Strawberry Cookie with Dark Chocolate Drizzle

Instructions:

1. Place 30g of freeze dried strawberries into a blender. Pulse until it becomes a fine, vibrant pink powder. Note: Any large seeds left behind are fine, they add a nice rustic look.
2. Sift 190g all purpose flour, 45g cocoa powder, the strawberry powder, 1 tsp baking soda, and 0.5 tsp salt. Whisk until the color is a uniform dusty rose brown.
3. Beat 170g softened butter with 150g granulated sugar and 100g brown sugar. Cream for 3 minutes until the mixture looks pale and fluffy.
4. Add the large egg and 1.5 tsp vanilla extract. Mix on medium speed until the batter is glossy and smooth.
5. Gradually add the dry ingredients to the wet. Use a spatula to fold until no white streaks of flour remain.
6. Fold in 170g dark chocolate chunks. Ensure they are distributed evenly so every bite has a molten chocolate pocket.
7. Cover the dough and refrigerate for at least 1 hour. Note: This hydrates the flour and prevents the cookies from becoming flat puddles.
8. Scoop 2 tablespoon sized balls onto prepared pans. Bake at 180°C for 12 minutes until the surfaces look matte and cracked.
9. Melt 225g wafers with 1 tsp coconut oil. Drizzle over cooled cookies until they are striped with dark, velvety lines. Let them sit until the chocolate is firm.