“Raspberry Chocolate Crinkle Cookies – A Delightful Berry Twist”

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and mix until fully incorporated.
Gently fold in the mashed raspberries, being careful not to overmix. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the chocolate chips.
Chill the Dough:

Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to firm up. Chilling the dough will help prevent the cookies from spreading too much while baking.
Form the Cookies:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a tablespoon or a cookie scoop, portion out small balls of dough. Roll each ball of dough in powdered sugar, making sure it is coated generously on all sides. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies:

Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve:

Once the cookies have cooled, enjoy the sweet, chocolatey, and berry-infused delight of these Raspberry Chocolate Crinkle Cookies with a glass of milk or your favorite beverage.
Serving and Storage Tips: