In a small bowl combine the chopped strawberries with 1 tablespoon from the 2 cups flour. Stir gently, to cover well all the strawberries. Add some more flour if needed.
In a medium bowl combine the rest of the flour, baking powder and salt and stir. Set aside.
In a large mixing bowl whisk together for 20-30 seconds the melted butter and the sugar. Add the egg and whisk for 1 more minute, until combined.
Gradually add the dry ingredients. Mix with a wooden spoon until absorbed.
At the end stir in the chocolate chips and the strawberries, until absorbed in the dough.
In a small bowl whisk all ingredients until smooth.
To assemble and bake:
Preheat oven to 350º F/ 180º C. Line a large baking tin with a sheet of parchment paper.
Using a spoon or an ice cream scoop drop some dough on top of the sheet. Spoon generously some filing on top (about ½ to 1 tablespoon). Cover with some more dough. Don't worry if the cheesecake filling is not covered completely: that is ok.
The cookies will spread during the baking so make sure you leave enough space between them.
Bake them at the upper part of the oven for about 20 minutes or until the edges are golden brown and the tops are well set. If the edges start getting brown very early, switch the oven to top baking only.
Let the cookies cool until room temperature before serving them.
Refrigerate in airtight containers.
Store the cookies 3-4 days in the fridge. They will change their consistency and will become chewier and denser.
You can substitute the white chocolate chips with dark or milk chocolate. It's ok to use just ½ cup/ 100 g sugar if you are not so much into sweets.