In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy—about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red gel food coloring until combined.

Gently stir in the baking soda, salt, and cocoa powder until just combined.

Gradually add the all-purpose flour, stirring until no dry spots remain.

Fold in the semi-sweet chocolate chips and crushed freeze-dried strawberries.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Using a cookie scoop, scoop the chilled dough into balls and place them on the prepared baking sheets.

Bake in the preheated oven for 10-12 minutes.

Let the cookies cool completely on a wire rack.

Melt the dark chocolate until smooth and dip half of each cooled cookie into the chocolate.

Let the chocolate-coated cookies set on wax paper and dust with freeze-dried strawberry powder.