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

In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium-high speed for about 2 minutes, until the mixture is light and fluffy.

Scrape down the bowl, then add the egg and vanilla extract; mix until pale and well combined, about 2 minutes.

Combine the flour, cocoa powder, baking soda, baking powder, and salt in the mixing bowl. Mix on low speed until just combined, approximately 30 seconds.

Gently fold in the freeze-dried strawberries and semisweet chocolate chips.

Use a 1½ ounce cookie scoop to portion out the dough (about 3 tablespoons each) on the prepared baking sheets, spacing them 2 inches apart.

Bake for 10 to 12 minutes, until the edges are firm but the centers remain gooey.

Allow the cookies to cool on the baking sheets for 15 minutes.

For the chocolate coating, melt the remaining chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted.

Dip the bottoms of each cookie into the melted chocolate, letting the excess drip off, then return them to the parchment paper. Drizzle any leftover chocolate over the tops.

Let the chocolate set for about 30 minutes before serving.