Preparation

• Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats.
• Beat together 1 ½ cups of unsalted sweet cream butter, 1 ½ cups of light brown sugar, and ½ cup of sugar in a standing mixer until light and fluffy, about 2-3 minutes.
• Add 3 large eggs, 2 tablespoons of light corn syrup, and 1 tablespoon of pure vanilla extract to the butter mixture. Beat on medium speed until fully combined and smooth.
• Whisk together 4 cups of all-purpose flour, 1 cup of Hershey dark cocoa powder, 1 tablespoon of cornstarch, 2 teaspoons of baking soda, and 1 teaspoon of kosher salt in a separate bowl until evenly mixed.
• Combine the dry ingredient mixture with the wet ingredients in the mixer gradually. Beat on low speed until a soft dough forms.
• Scoop out the dough with a medium cookie scoop, roll it into a smooth ball, and place each ball onto the prepared cookie sheets. Gently press to flatten them into thick disks.
• Bake for 15-18 minutes, or until the edges are firm and the centers look set.
• Cool the cookies completely on the baking sheets after removing them from the oven.
• Beat together 1 cup of softened unsalted sweet cream butter, 3 cups of powdered sugar, ½ cup of finely diced fresh strawberries, 2 teaspoons of pure vanilla extract, and 4 tablespoons of heavy whipping cream in a standing mixer until smooth and creamy.
• Fill a large piping bag fitted with a round tip with the strawberry frosting. Pipe a tight, spiral mound of frosting onto each cooled cookie.
• Melt 1 cup of Ghirardelli milk chocolate melting wafers according to package instructions. Spoon the melted chocolate into a disposable piping bag and drizzle it over the frosted cookies.
• Let the chocolate drizzle harden slightly before serving.