Add freeze-dried strawberries into a food processer and pulse until the strawberries are reduced to a fine powder. Measure out ⅓ cup.
Mix together the all-purpose flour, baking soda, arrowroot starch, salt, and strawberry powder. Set aside.
Melt your unsalted butter slowly. Heat until a small amount of the butter is still solid, and stirring until it fully melts to reduce cooling time.
Beat the butter, Domino® Golden Sugar, and Domino® Light Brown Sugar until it becomes light and fluffy - about 3 - 4 minutes.
Add in the egg, yolk, and vanilla extract. Beat until well-incorporated - about another 2 minutes.
Stir in the flour mixture until just combined and there are no streaks of flour.
Fold in the chocolate. If you are using whole chocolate bars, roughly chop them.
Chill the dough for at least one hour, or up to a day.
Preheat the oven to 350°F.
Line two baking sheets with silicone baking mats. Portion out the dough into balls roughly 1 ½ tablespoons big.
Bake the cookies one sheet at a time for 12 - 14 minutes. Allow the cookies to cool on the baking sheet for another 5 minutes. Transfer to a wire rack to cool completely.
The longer the cookies chill, the better they will taste as the strawberry flavor has more time to infuse into the other ingredients.
Use chopped chocolate over chocolate chips to create delicious pools of chocolate in the cookies when you bite into them.
It is important to let the cookies rest on the baking sheet before transferring them otherwise they may fall apart when transferring them.
For added strawberry chocolate flavor, drizzle the cookies with more chocolate and sprinkle with crushed freeze-dried strawberries.