I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder).

I have tried two recipes. Both have the same ingredients except the flour.

Recipe A: I used all purpose flour. It results in cakey soft cookies; the texture is not smooth and not gooey/chewy. They can break quite easily.

Recipe B: I used bread flour. It results in a better texture, more dense and smooth but still cakey and not gooey/chewy. However, while they are great right after taking them out of the oven or not long after putting them in the fridge, they become too soft after taking them out of the fridge for a long time.

Could you please advise how to make this more like soft/chewy and gooey cookie? I have tried changing ingredients a few times, but it turns out worse. For example, I use 2.5 g baking soda instead of 5 g baking powder, and it resulted in a less breakable yet more cakey and dry cookie. I mixed bread flour with all purpose flour and it resulted in a less smooth texture. I tried baking them longer but it resulted in a dense and cakey cookie.

I don't want to decrease or change the amount of freeze dried strawberry and sugar because the taste right now is perfect. Everyone around me loves the taste, the problem is the texture.