Ultimate Soft & Chewy Strawberry Cookies

Whisk together the all-purpose flour, baking soda, and salt in a medium bowl until evenly combined.
Beat the softened unsalted butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy.
Mix the large egg and vanilla extract into the butter mixture until fully incorporated.
Blend the dry flour mixture gradually into the wet ingredients, stirring just until the dough comes together.
Pat the diced strawberries completely dry with paper towels, then toss them with one tablespoon of flour to absorb excess moisture.
Fold the floured strawberries gently into the cookie dough, being careful not to crush the fruit.
Wrap the strawberry cookie dough tightly in plastic wrap and chill in the refrigerator for at least one hour to prevent spreading.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls, space them two inches apart on the prepared baking sheets, and flatten each slightly with the bottom of a glass.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden and set while keeping the centers beautifully soft.
Cool the baked cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.