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

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt.

In a separate mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar for about 3 minutes until light and fluffy.

Beat in 1 large egg, 1 teaspoon of vanilla extract, 1/2 cup of strawberry jam, and 1/2 cup of crushed freeze-dried strawberries.

Gradually mix in the dry ingredients until just combined.

Form 1½-tablespoon balls of dough, flatten them slightly, and place them on the prepared baking sheets, leaving 2 inches between each.

Bake for 10–12 minutes until edges are set and centers are soft.

Melt 1 cup of dark or semi-sweet chocolate chips with 1 tablespoon of coconut oil, stirring until smooth.

Drizzle the melted chocolate over each cooled cookie and allow it to set for about 10 minutes.

Serve and enjoy the delightful balance of strawberry and chocolate!