Chocolate Raspberry Crinkle Cookies

Makes 24–26 cookies

prepPreheat oven to 350°F / 177°C
prepLine large baking sheets with parchment paper or silicone baking mats
1/2 cup / 113 g unsalted butter, softened to room temperature	Cream butter, oil & sugars until fluffy, 3 min	Beat in egg & vanilla	Beat dry mix & preserves into wet, chill 3 hr	Rest dough 10–20 min at room temperature	Scoop dough into balls, coat in raspberry-sugar	Bake 350°F / 177°C, 12–14 min	Cool 10 min on sheet, transfer to rack
1 Tbsp vegetable oil, avocado oil, or olive oil
1/2 cup / 100 g granulated sugar
1/2 cup / 100 g packed light or dark brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract or raspberry liqueur (such as Chambord)
1 1/2 cups / 188 g all-purpose flour (spooned & leveled)	Whisk flour, cocoa, baking soda & salt
2/3 cup / 56 g unsweetened natural cocoa powder
1 tsp baking soda
1/8 tsp salt
1/3 cup / 100 g raspberry preserves
3/4 cup / 90 g confectioners' sugar
1/2 cup / 13 g freeze-dried raspberries	Grind raspberries to powder, sift & mix with sugar

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