Get your softened butter. Add granulated and brown sugars. Beat them together. Use an electric mixer. Beat until light and fluffy. This takes a few minutes.

Now, crack in the eggs. Add them one at a time. Mix well after each egg. Stir in the vanilla extract. Scrape down the bowl's sides.

In a separate bowl, combine flour. Add baking soda and salt. Whisk these dry ingredients. Make sure they are well mixed.

Slowly add dry ingredients. Mix into the wet mixture. Do not overmix the dough. Mix until just combined.

Gently fold in chocolate chips. Add your chopped fresh strawberries. Be careful not to mash them.

Cover the cookie dough. Chill it for at least 30 minutes. This helps the cookies spread less.

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Scoop dough onto sheets. Use a cookie scoop. Leave space between cookies. Bake for 10-12 minutes. Edges should be golden. Centers should be soft.

Let cookies cool on sheets. Cool for a few minutes. Then move to a wire rack. Cool completely.

Melt your dipping chocolate. Use a small saucepan. Melt over low heat. Stir constantly. Or use a microwave. Heat in 30-second bursts. Stir until smooth.

Dip cooled cookies into chocolate. Dip about halfway. Let excess chocolate drip off. Place on parchment paper.

Add sprinkles if you like. Chill cookies to set chocolate. This takes about 15-20 minutes.