Make the Strawberry Compote

• Combine sliced strawberries, granulated sugar, cornstarch, and lemon juice in a medium saucepan.
• Cook over medium heat, stirring gently, for 5 to 7 minutes until mixture thickens and becomes glossy.
• Strawberries should hold their shape but be coated in thick, jam like syrup.
• Do not overcook or the strawberries will break down too much and lose their texture.
• Remove from heat, cover and let cool completely, refrigerate.
• The compote will continue to thicken as it cools.

Make the Chocolate Cookie Dough

• Cream together the softened butter with the Dutch process cocoa powder, powdered sugar, and brown sugar in a large bowl using a stand mixer or hand mixer on medium speed for 2 to 3 minutes until light and fluffy.
• Add the egg, vanilla extract, almond extract (optional), and milk to the butter mixture and beat until well combined.
• Add the sourdough starter and mix until incorporated.
• In a separate medium bowl, whisk together the flour, baking powder, salt, and cream of tartar.
• Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
• Cover the bowl tightly with plastic wrap or transfer to an airtight container. I like to lay a piece of plastic wrap in a round pan and dump my dough from the bowl onto that. Flatten into a disk, wrap, and then place in the refrigerator.
  
• Refrigerate for 12 to 24 hours to allow fermentation. For a quicker option, chill for at least 4 hours.

Make the Chocolate Crumble

Food Processor Method

• Take the flour, cocoa powder, brown sugar, powdered sugar, and salt in the food processor. Pulse to combine
• Add the cold cubed butter, pulse until coarse crumb are created. Pea size and smaller.
• Add in the sourdough starter and vanilla to the mixture. Pulse until the dough comes together and is a similar consistancy as brown sugar. Where you can squeeze it together and it will stay formed but be able to be broken up if needed. Stop before the dough creates a ball of dough.
• Whisk together the flour, cocoa powder, brown sugar, powdered sugar, and salt in a medium bowl.
• Add in the sourdough starter and vanilla to the mixture. Pulse until the dough comes together and is a similar consistancy as brown sugar. Where you can squeeze it together and it will stay formed but be able to be broken up if needed. Stop before the dough creates a ball of dough.
• Cover the bowl tightly with plastic wrap or transfer to an airtight container.
• Refrigerate for 12 to 24 hours alongside the cookie dough. For a quicker option, chill for at least 4 hours.

Hand Method

• Add the cold cubed butter and sourdough starter to the flour mixture.
• Use your fingers or a pastry cutter to work the butter and starter into the dry ingredients until the mixture resembles coarse crumbs with pea sized pieces.
• Add the vanilla extract and mix gently until combined.
• Cover the bowl tightly with plastic wrap or transfer to an airtight container.
• Refrigerate for 12 to 24 hours alongside the cookie dough. For a quicker option, chill for at least 4 hours.

Assemble the Cookies

• Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Roll out the chilled cookie dough on a lightly floured surface to 3/8 of an inch thickness. This is the line on your ruler between the 1/4 inch mark and the 1/2 inch mark.
• Cut out circles using a 3 inch round cookie cutter or wide mouth jar (although any size will work, just adjust the baking time accordingly). You should get approximately 12-13 circles from the 3' cutter. Re roll scraps as needed.
• If you prefer to prep ahead, roll and cut the dough, then layer the cut circles with parchment paper or plastic wrap between them and store in an airtight container in the refrigerator until ready to assemble.
• Take the chilled crumble and spread it into rough circles on the prepared baking sheets, making each circle roughly 3 to 3.5 inches in diameter.
• For a marbled effect, create small gaps in the crumble that go all the way down to the parchment paper so you can see through to the pan. This allows the strawberry compote to pool through and creates beautiful red marbling when the cookies are flipped.
  
• Keep the crumble more towards the center. Leave about 1/4 inch to 1/2 inch around the outer edge clear so the filling does not leak out during baking.
• Spoon about 1 to 2 tablespoons of strawberry compote onto the center of each crumble circle, spreading it gently over the crumble.
• Place a cookie dough circle on top of each assembled cookie.
• Press down gently with your palm so the dough sets into the compote below.
• Use your hands to push any extra crumble underneath the edges of the cookie dough circle.

Bake the Cookies

• Bake for 18 to 23 minutes, or until the cookie dough on top is set and no longer looks wet.
• Remove from the oven and let the cookies cool on the baking sheet for at least 1 hour before attempting to move them. This is essential. The strawberry compote continues to thicken and set as it cools, and the cornstarch firms up considerably during this time. The cookies do not need to be fully cool to room temperature, but waiting at least one hour prevents the top from tearing.
• Once cooled for at least 1 hour, use a thin flexible spatula to carefully remove each cookie from the parchment paper, supporting the entire cookie as you lift it. Alternatively, gently lift the cookie and peel back the parchment paper from underneath at a very low angle. Let cool completely before drizzling the chocolate

Make the Chocolate Drizzle and Finish

• Place the chopped chocolate (white or dark) and coconut oil in a microwave safe bowl.
• Microwave in 30 second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
• Flip each cooled cookie over so the crumble side is facing up.
• Drizzle the melted chocolate over each cookie in a back and forth motion.
• If using, immediately sprinkle crushed freeze dried strawberries over the chocolate drizzle before it sets.
• Let the chocolate set completely at room temperature, about 15 to 20 minutes, before serving.