In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.

In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.

Stir in strawberries and white chocolate chips. The batter will be sticky, freeze it for 30 or more minutes until you can form more or less firm balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.

Scoop 1 ½ tablespoonfuls of dough, rolling it into about 2-inch balls.

Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!

Bake for 12-14 minutes on the lined baking sheet (the time varies due to different ovens). While the cookies are hot, decorate them by adding more strawberries and chocolate chips on top.

The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.

Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.