To make ganache, place chopped chocolate in a heat proof bowl. Line a small baking sheet or flat plate with parchment paper.

Warm cream in a small saucepan until it just begins to bubble around the edges (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds then slowly whisk, working from the center outward in concentric circles until an emulsion forms. Continue to gently whisk until cream is fully incorporated and chocolate is melted. Let cool, scraping the sides and folding a few times to ensure the ganache cools evenly, for about 20-30 minutes or until ganache is thickened to the consistency of peanut butter.

You can either scoop teaspoonfuls of ganache onto parchment-lined baking sheet, or, for more precise centers, transfer ganache to a piping bag fitted with a ½-inch round tip and pipe approximately 1¼-inch rounds of ganache onto baking sheet. Freeze until completely set, at least 30 minutes.

To make cookie dough, whisk together flour, baking powder, baking soda, and salt in a bowl and set aside.

Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until lightened and somewhat fluffy, about 2 to 3 minutes.

Reduce mixer speed to low and add egg, mixing until completely incorporated. Scrape down the beater and the sides of the bowl, then mix in extracts. Add dry ingredients and mix on low speed until just incorporated and dough comes together.

Press a layer of plastic wrap on the surface of the dough. Refrigerate for 20 to 30 minutes or until it’s just firmed up enough to work with.

Meanwhile, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Place strawberries in a small bowl with 1 tablespoon of sugar. Crush using a pestle or the back of a spoon until coarsely crushed into a mix of lentil-sized pieces and smaller.

Use a small cookie scoop to portion out two balls of dough for each cookie. Flatten dough balls into a pancake shape.

Place one frozen ganache dollop in the center of one flattened piece, then top with a second. Seal the edges around the ganache, then roll slightly into a flattened ball/puck shape.

Press the tops of dough pucks into the crushed strawberry mixture, then invert and place on prepared baking sheet, leaving 3-4 inches of space between cookies as they will spread quite a bit.

Bake for 9 to 11 minutes or until tops are puffed and no longer shiny and edges are just beginning to brown.

Remove from oven and immediately swirl a large round cookie cutter around each still-soft cookie. Let cool on sheets for 10 minutes, then transfer to a wire rack to cool completely.