1. Melt the butter and let cool down a bit. Roughly chop the Yogurette chocolate and set aside.

2. Add both sugars and the melted butter to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. In a separate bowl combine flour, baking powder, and salt. Add together with the milk to the large bowl and mix until just combined. Next, add the chopped chocolate, chocolate chips and crumbled (freeze-dried) strawberries and fold in. Place the dough in the fridge for at least 1 hour.

3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* (or two tablespoons) and place dough portions with some space in between on the prepared baking sheet – the cookies spread a bit. If you like, you can press some additional chopped chocolate into the dough (optional). Bake the cookies for about 11-12 minutes – the edges of the cookies should be firm with a bit of color. In the middle, the cookies should still be soft. Remove from the oven, sprinkle immediately with some crumbled freeze-dried strawberries (optional), and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.