Prepare the Cookie Dough:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until fully incorporated.
6. Add Chocolate Chips and Strawberries: Gently fold in the mini chocolate chips and finely chopped strawberries until evenly distributed throughout the dough.

Shape and Bake the Cookies:

7. Form the Dough: Using a tablespoon or cookie scoop, portion out the dough into 18 equal-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Add the Chocolate Drizzle:

9. Melt the Chocolate: While the cookies are cooling, melt the dark or semisweet chocolate by placing it in a heatproof bowl over a pot of simmering water or in the microwave, stirring in 30-second intervals. Stir in the vegetable oil to smooth out the chocolate.
10. Drizzle the Chocolate: Once the cookies are completely cool, drizzle the melted chocolate over the top of each cookie in a zig-zag or swirl pattern.
11. Top with Strawberry: Place a whole strawberry on top of each cookie to complete the “chocolate-covered strawberry” look. Allow the chocolate to set before serving.