In a mixing bowl, whisk together the melted butter and both sugars until the mixture resembles wet sand.
Add the egg and vanilla, and whisk until well combined.
Sift in the flour, baking soda, and salt. Fold gently until just a few streaks of flour remain.
Add the white chocolate and freeze-dried strawberries. Fold gently and be careful not to overmix.
Using a large ice cream scoop, scoop the dough (you’ll get about 9–10 cookies). Refrigerate for at least 30 minutes or up to overnight.
When ready to bake, preheat the oven to 350°F (180°C). Roll each dough ball gently in your hands and place them on a parchment-lined baking tray, at least 2 inches apart. (see note 1)
Bake for 9–12 minutes, or just until the edges have set. For chewier cookies, slightly underbake.
Let the cookies cool in the pan for 5–10 minutes, then transfer to a cooling rack to cool completely.
