In the bowl of your stand mixer with the paddle attached, beat butter, sugar, and vanilla on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then faster to blend well. Stir in chocolate chips and freeze dried strawberries.
Drop batter in heaping tablespoons portions about 2 inches apart on parchment lined baking sheets.
Bake in preheated oven until edges of cookies are brown, about 8 to 10 minutes.
Let cookies cool on pan about 5 minutes, then transfer to cooling racks with a spatula. Serve warm or cool. Store in airtight container, or freeze for longer storage.
Makes 18 cookies. Serving size based on one cookie.