Preheat oven to 325°F, and prepare a baking sheet with parchment. Whisk together both sugars, flour, and baking powder. Add in the butter, then using your fingers, work the butter in, until the crumble topping resembled wet sand.

Sprinkle onto prepared baking sheet, occasionally pressing the crumble together to form larger chunks. Place into the oven to bake for 10-12 minutes. When done, remove from oven and set aside.

Turn oven up to 350°F. Prepare 3 baking sheets with parchment.

Add diced strawberries and 1 ½ tsp of sugar to a bowl, mix until combined. Allow to sit for 15-30 minutes to macerate. After 15-30 minutes, strain the strawberries from it’s juices, and discard the juice. Set aside the strawberries.

In a medium to large sized bowl, add flour, baking soda, baking powder and salt. Whisk well to combine, then set aside.

In a large mixing bowl , add the melted butter, brown sugar, and white sugar, and beat with a hand mixer until combined.

Add eggs and vanilla, then beat until well-combined, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix.

Toss strawberries into 2 tsp of flour, then add the strawberries and chocolate to the cookie batter, and fold with a spatula until well dispersed.

Using your hands or a scoop, scoop cookies to be about 2 tbsp each. Sprinkle shortcake crumble stopping over each cookie scoop.

Optionally, for a thicker cookie, place the scooped cookies into the fridge to cool for 30-60 minutes.

Arrange cookies evenly onto the 3 baking sheets paper (I do 6 per sheet). Place into the oven and bake for 11-13 minutes.