1 ½ cdark chocolate chips(or milk chocolate chips)
Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet (or two) with parchment paper.
Cream together the butter and sugar until smooth. Add the eggs, baking powder, baking soda, and salt and combine until smooth again. The add the pureed fresh and freeze dried strawberries, mix until creamy and smooth. Add the flour and mix until fully incorporated, then add the white chocolate and dark (or milk chocolate) chocolate chips. Stir in the chips so they are evenly distributed through the cookie dough.
Place the cookie dough on parchment paper lined baking sheets in heaping tablespoonfuls with about 2 inches of spacing. Bake at 375 degrees F (190 degrees C) for 9-11 minutes, or until no longer wet in appearance (ours went a lighter shade of pink when done). Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.
*When baking cookies, I like to test batch 2-3 cookies for the correct cooking time and to see if there is enough flour in the dough. It helps to prevent ending up with a whole sheet of super flat cookies. You can also avoid this by cooling cookie dough in the refrigerator for an hour before baking.