Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a bowl, combine the flour, baking soda, baking powder, and salt. Mix well and set aside.

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Mix in the eggs, one at a time, along with the vanilla extract until well incorporated.

Gradually stir the dry ingredients into the butter mixture until combined.

Divide the cookie dough into three equal portions and place each in separate bowls.

To one bowl, mix in the cocoa powder for chocolate dough. To another, blend in the strawberry puree for the strawberry dough, leaving the third as plain vanilla.

Take a tablespoon of each dough and place them side by side. Gently swirl them together using a knife or spatula, being careful not to overmix.

Use a cookie scoop or spoon to drop the swirling dough onto the baking sheets, ensuring space between each cookie.

Bake for 10-12 minutes or until the edges are golden.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.