Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set it aside for later use.

Step 3: Melt the Chocolate

In a microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring in between, until smooth.

Step 4: Combine the Sugars

In a large mixing bowl, combine granulated sugar and brown sugar. Add the melted chocolate mixture and beat on medium speed until combined.

Step 5: Add Eggs and Vanilla

Add eggs, one at a time, to the chocolate mixture, mixing well after each addition. Then add the vanilla extract and continue mixing.

Step 6: Incorporate Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix the dough.

Step 7: Fold in Raspberries

Gently fold in the fresh raspberries, being careful not to crush them.

Step 8: Chill the Dough

Refrigerate the dough for about 30 minutes to help it firm up.

Step 9: Scoop the Dough

Once chilled, use a cookie scoop to drop dough onto the prepared baking sheets, leaving space between each cookie.

Step 10: Roll in Powdered Sugar

For a distinct crinkle effect, roll each scoop of dough in powdered sugar before placing them on the baking sheet.

Step 11: Bake

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are cracked.

Step 12: Cool the Cookies

Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.