Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a stand mixer fitted with the paddle (or in a bowl with a handheld mixer), beat the room-temperature butter and brown sugar on medium speed until light and fluffy, about 2 minutes.

Add the egg and vanilla. Beat until the mixture is pale and airy, about 2 minutes. Scrape the bowl once.

Add the flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until just combined; avoid overmixing.

Fold in the crushed freeze-dried strawberries and 1 cup of the semisweet chocolate chips with a spatula.

Use a cookie scoop to portion dough into balls and place them 2 inches apart on the prepared sheets.

Bake for 10–12 minutes, rotating the pans halfway, until the edges are set but the centers remain soft and gooey.

Let the cookies cool on the baking sheets for 15 minutes to finish setting while still soft.

Place the remaining chocolate chips and the coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the chocolate is melted and glossy.

Dip the bottoms of each cookie into the melted chocolate, set them back on the parchment, and drizzle any remaining chocolate over the tops for decoration.

Let the cookies sit at room temperature for about 30 minutes until the chocolate fully sets before stacking or packing.