I love strawberry cheesecake and soft cookies so I create my recipe and add a large amount of strawberry powder (I made it by putting freeze-dried strawberry into the grinder).
I try 2 recipes. (both have the same in ingredients except the flour)       
The recipe A:  I use all purpose flour. It results in the cakey soft cookies and the texture is not smooth and not gooey/chewy . It can break quite easily.  
The recipe B: I use bread flour. It results in the better texture. more dense and smooth but still cake and not gooey/chewy. However, it is great after putting out of the oven or not long after the fridge. However, it will be too soft after putting out of the fridge for so long.

Here is the recipe:
flour 138 g (All purpose flour for recip A / Bread flour for recipe ฺB)  
butter 100 g  
sugar 30 g  
freeze-dried strawberry powder 90 g   
baking powder 5 g  
salt 1/4 teaspoon  
1 egg (53-55 g)

Could you please advise how to make this more like soft/chewy and gooey cookie? I have tried changing some ingredients for 4-5 times but it turn out worse. For example, I use 2.5 g baking soda instead of 5 g. baking powder and it results in less breakable yet more cakey and dry cookie. I mix bread flour with all purpose flour and it results in less smooth texture.

I don't want to decrease or change the amount of freeze dried strawberry and sugar because the taste right now is perfect. Everyone qround me loves it but the problem is the texture.Thank you very much!