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Melt the butter and pour into a mixing bowl with both the sugars and the vanilla and whisk for 1 minute.
Add the egg and whisk for another 30 seconds until well combined.
Combine the flour, bicarb, baking soda and salt in another bowl then fold into the wet mixture.
Reserve a few pieces of chocolate for the top of the cookies then fold through the rest of the chocolate and strawberries. Place the cookie dough in the fridge for 30 minutes. Preheat oven to 160C and line a large baking tray with baking paper in the meantime.
Scoop about 8 round balls out onto the baking tray, allowing space for them to spread as they bake. Top the balls with the extra bits of chocolat and then bake for 10 - 12 minutes until browned around the edges.
If they come out looking a bit uneven and wonky, use a butter knife to reshape into circles whilst the cookies are fresh out of the oven.
Sprinkle with extra sea salt flakes and enjoy!