1. Cream room-temperature butter with brown sugar and granulated sugar until fluffy.

2. Beat in egg and vanilla extract until smooth.

3. Fold in sourdough starter until evenly combined.

4. Whisk flour, baking soda, and salt; gradually add to wet mixture and mix until just combined.

5. Gently fold in chopped strawberries and chocolate chips.

6. Chill dough in the refrigerator for 30 to 60 minutes.

7. Preheat oven to 350°F (175°C), scoop dough onto lined baking sheets, and bake for 10 to 12 minutes until edges are golden.

8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.