Make the Chocolate Cookies:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add egg and vanilla extract, mixing until smooth.
5. Gradually mix in the dry ingredients, stirring until combined. Fold in mini chocolate chips if using.
6. Scoop 1 ½ tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
7. Bake for 9-11 minutes, or until edges are set. Let cool completely.

Add the Strawberries:

8. Once cookies are cool, place one strawberry on top of each cookie, pressing lightly.

Dip in Chocolate:

9. In a microwave-safe bowl, melt chopped chocolate and coconut oil in 20-second intervals, stirring until smooth.
10. Dip each strawberry-topped cookie halfway into the melted chocolate.
11. Place back on parchment paper and refrigerate for 15 minutes to set.

Decorate & Serve:

12. Drizzle with melted white chocolate for an elegant touch.
13. Serve immediately or store in the fridge for up to 2 days.