1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.

2. Add the chopped chocolate, butter, and instant espresso powder to a microwave-safe bowl and heat up in the microwave (in 30sec intervals) until you got a smooth chocolate sauce. Set aside and let cool down a bit.

3. Add both sugars and the eggs to a large bowl and mix for about 2 minutes until the mixture looks pale and doubled in volume. Add the cooled chocolate sauce and mix in. Next, combine flour, baking powder, and salt, sift it into the bowl and fold in. Add the additional chopped chocolate and the freeze-dried strawberries and fold in. Use a large cookie scoop* and place dough portions with enough space in between on the prepared baking sheet – the cookies spread a lot. Bake the cookies for 13-15 minutes.

4. Take the cookies out of the oven, bring them back into shape if they spread too much (by swirling them inside a large round cookie cutter), and press some additional chopped chocolate and/or freeze-dried strawberries into the cookies (optional). Let the cookies cool down for some time on the baking sheet, then transfer them to a wire rack so they can cool down completely. Repeat with leftover cookie dough.