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

In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Beat on medium speed for about 2-3 minutes until light and fluffy.

Add the room temperature eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and continue blending until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

Gently fold in the freeze-dried strawberries using a spatula.

Using a cookie scoop, dollop the dough onto the prepared baking sheets, placing them about 2 inches apart.

Place the baking sheets in the preheated oven and bake for 10-12 minutes, until edges are set but centers are slightly underbaked.

Once baked, allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.