In a medium bowl, combine your flour, salt, baking powder and baking soda. Set aside.

In a food processor, pulse your freeze dried strawberries until into a very fine powder. Set aside.

In the bowl of a stand mixer and on low speed combine and cream together your butter, granulated sugar and strawberry powder. This should take about 2 minutes.

Add in your egg and egg yolk as well as your vanilla. Mix on low for another minute until combined.

Next, add in your flour mixture and mix until combined. Do not over mix.

Lastly, add in your chopped white chocolate and mix just until fully incorporated throughout the dough.

Scoop your dough using a large cookie scoop (we used a 1.5 Tbsp size) and place into a small baking container. Once all the dough is scooped out, add some additional white chocolate pieces to the top of each dough ball.

Place the dough balls in the freezer for at least 20 minutes.

When ready, place dough balls on a parchment lined baking sheet at least 2 inches apart and bake for 15-16 minutes. The edges should be slightly golden, but do not over bake.

Remove cookies from the oven and let sit on your cookie sheet for another minute before sliding the piece of parchment paper off the cookie sheet and onto the counter to continue to cool. After 2-3 minutes, move to a cooling rack to cool completely.

Store extra cookies in an airtight container for up to 5 days. Enjoy!