Line a plate with parchment paper and spread the Nutella evenly into a thin layer on parchment.
Place nutella in the freezer for at least 1-2 hours and completely frozen or overnight.
Preheat oven to 350℉ and line a baking sheet with parchment paper.
In a large bowl, beat together the softened butter, coconut sugar, and brown sugar.
Add the egg and vanilla and whisk until fully incorporated.
In a separate bowl, add together the flour, baking soda, and salt.
Whisk the dry ingredients and sprinkle it into the wet ingredients. Gently mix just until combined
Fold in the chopped strawberries
Pull out the froze nutella and quickly chop it up into small chunks. If chocolate starts to melt, place it back into the freezer to firm up again.
Don't overmix the nutella chunks in the cookie dough. Scoop dough (about 2½ tbsp each) onto baking sheet.
Refrigerate for 10 minutes.
Bake for 12-14 minutes until fully cooked.
Cool on pan 5 minutes before transferring. Serve warm.
