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

2. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.

3. Add egg and vanilla extract, mixing until combined, then fold in sourdough starter discard until the dough is glossy.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Gently fold in chopped strawberries and chocolate chunks without overmixing.

7. Cover and chill the dough for at least 30 minutes.

8. Use a cookie scoop or tablespoon to portion dough onto prepared baking sheets, spacing them 2 inches apart.

9. Optionally press extra chocolate chunks or strawberry pieces on top of each mound.

10. Bake for 10 to 12 minutes, rotating trays halfway, until edges are golden and centers appear slightly underbaked.

11. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

12. Optional: Melt additional chocolate and drizzle over cooled cookies, then sprinkle with sea salt flakes or crushed freeze-dried strawberries.

13. Store cookies in an airtight container at room temperature for up to four days or freeze for up to three months.