Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder. Set aside.

With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, one at a time, and mix in the vanilla extract and mix until combined.

With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.

Stir in the freeze-dried strawberries, chocolate chips, and chocolate chunks.

Scoop or roll the dough into cookie dough balls, 2 to 3 tablespoons per cookie, depending on how big you want your cookies. Place on prepared baking sheet, about 2 inches apart.

Bake cookies for 10 to 14 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.

Remove from oven and sprinkle the cookies with flaky sea salt. To make the cookies extra pretty, you can gently press extra strawberries and chocolate on top.

Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.