1. Melt the butter in a small pot or microwave. In a medium-sized bowl, whisk together the melted butter, brown and white sugar, and vanilla extract for a few minutes. Then add the egg and mix again. Set aside.
2. In another bowl, mix together the flour, baking soda, and salt. Set aside.
3. Roughly chop the white chocolate and add it to the wet ingredients as well as the dry ingredients. Then mix with a spatula until there are no more visible streaks of flour.
4. Use a medium-sized cookie scoop to form 12 evenly sized dough balls and place them on parchment paper. Chill the dough balls in the fridge for at least 1 hour.
5. A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookies on a parchment-lined baking sheet, leaving enough space between them, and bake for 12-13 minutes or until the edges are lightly golden. Take them out of the oven and let them cool on a rack for about 10 minutes.
6. Now, make the frosting. I recommend preparing it once the cookies have reached room temperature so the buttercream doesn’t melt when adding to the cookies. In a mixing bowl, beat the softened butter with an electric mixer until smooth and nearly white.
7. Gradually add the powdered sugar, starting on low speed and then increasing to medium, mixing for 1 to 2 minutes until fully combined.
8. Mix the cream with the spirulina powder and add it to the buttercream. Stir everything together until you get a vibrant blue color. Fill a piping bag with the buttercream, and once the cookies have cooled to room temperature, decorate them. Alternatively, you can spread the buttercream with a knife. Optionally, sprinkle a bit of spirulina powder on top of the frosting.

PREPARATIONS

• Chop the chocolate into coarse pieces.
• Melt the butter for the cookie dough in a pot or microwave.
• Bring the butter for the frosting to room temperature.

INSTRUCTIONS

1. In a medium bowl, mix together flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
2. In another medium bowl, combine the brown and white sugar. Add the melted butter and whisk until creamy.
3. Add one whole egg and one egg yolk, whisking until the mixture becomes thick.
4. Next, add the dry ingredients from the other bowl and mix slightly, then add the chocolate and combine until no flour is visible. Be careful not to overmix.
5. Form the dough into 8 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours. If you want to prepare the dough ahead, you can refrigerate it for up to 48 hours.
6. Preheat the oven to 220°C / 425°F (top/bottom heat). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8 minutes.
7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
8. Meanwhile, prepare the strawberry frosting: Beat room-temperature butter with an electric mixer in a medium bowl until pale yellow and fluffy. Add cream cheese and mix again. Then, add powdered sugar and mix for another 1-2 minutes until creamy.
9. Grind the freeze-dried strawberries into a fine powder using a mortar and pestle or a powerful food processor. Add the strawberry powder to the frosting and mix until it turns a lovely pink color.
10. Once the cookies have cooled and are no longer warm, spread 1 tablespoon of strawberry frosting evenly on each cookie.
11. Optionally, sprinkle with some melted chocolate and crushed freeze-dried strawberries.