• Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.

MAKE THE COOKIE DOUGH

• In a microwave-safe bowl or tempered glass liquid measuring cup, microwave the butter and chocolate together for 30 seconds. Then, continue microwaving in 10-second intervals, stirring between each interval, until completely melted and smooth. Allow the mixture to cool to near room temperature.
• After the butter/chocolate mixture is cooled, pour it into a large mixing bowl.
• Add the eggs, brown sugar, and vanilla, and whisk (or use an electric mixer) to combine.
• In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• Add the dry mixture to the wet mixture a little at a time, stirring to combine, until the mixture is thick and smooth.
• Fold the raspberry preserves into the dough.

SHAPE AND BAKE THE COOKIES

• Sift the powdered sugar into another bowl.
• Scoop about 2 tablespoons of cookie dough and roll it into a ball between your palms.
• Place the dough ball into the bowl of powdered sugar and roll to coat liberally on all sides.
• Repeat the process, rolling balls of the cookie dough and coating them in powdered sugar, then place the dough balls at least 2 inches apart onto your prepared baking sheet.
• Bake for 12-15 minutes, or until the cookies are lightly browned on the bottoms, crispy around the edges, and soft and chewy on the insides. Your cookies should come out nicely “crinkled” on top, as the powdered sugar will clump together and separate into lovely cracks while the dough spreads and bakes.
• After a few minutes, transfer the cookies to a wire cooling rack and allow them to cool completely before serving.