Pulse ½ cup of freeze-dried strawberries in a food processor until they reach a fine powder. Set aside.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of sea salt, along with the prepared strawberry powder.

Melt ¾ cup of unsalted butter in a saucepan over low heat. Allow to cool slightly.

In a large bowl, combine the cooled melted butter with ¾ cup of Domino® golden sugar and ½ cup of Domino® light brown sugar. Beat until light and fluffy. Gradually mix in 1 egg, 1 egg yolk, and 1 teaspoon of vanilla extract.

Gently fold the dry mixture into the wet mixture, stirring just until no streaks of flour remain. Incorporate 1 cup of chocolate chips or chopped chocolate.

Cover the bowl and chill the dough in the refrigerator for at least 1 hour.

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

Scoop 1½ tablespoon-sized portions of dough onto prepared baking sheets. Bake for 12-14 minutes until edges are set.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.