At least two hours or even the night before, prep the chocolate covered strawberries. Melt the cup of semisweet chocolate chips in the microwave in a small heatproof bowl for one minute on high. Then stir until all chips have melted.

Spread the dried strawberries out on a piece of wax/parchment paper lined baking sheet. Pour the chocolate over each strawberry. It is ok if you get some plain chocolate on the paper, it will all be chopped and added to the cookies later. Then place the sheet with the chocolate covered strawberries in the refrigerator for at least two hours, until the chocolate hardens again.

Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper and set off to the side.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat the sugars and butters together on medium speed until smooth. Mix in the egg, vanilla, and baking soda. Beat for another two minutes on medium.

In a large mixing bowl, whisk together the flour and salt, then add them into the batter. Beat until just incorporated. Mix in the chocolate covered strawberries by hand.

Scoop the cookie dough into heaping tablespoon balls. Place 8 to 12 balls spaced 2 inches apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Let the cookies cool on the pan for five minutes. Transfer to a wire rack to finish cooling completely.

Store at room temperature in an airtight container for up to 3 days.