“Raspberry Chocolate Crinkle Cookies – A Delightful Berry Twist”

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Make the Cookie Dough:

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy.
Add the egg and vanilla extract, and beat until combined. Stir in the raspberry jam or puree, mixing until the dough is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in chocolate chips or chopped dark chocolate for an extra touch of richness.
Chill the Dough:

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help it firm up. This will make rolling the dough easier.
Form the Cookies:

Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in powdered sugar, ensuring an even coating. This will give the cookies their signature crinkled look when baked.
Bake the Cookies:

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have puffed up and the cracks have formed on top. They will continue to firm up as they cool.
Cool and Serve:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy the delicious blend of chocolate and raspberry flavors!
Serving and Storage Tips: