Whisk flour, cocoa powder, baking soda, and salt together.

Beat butter, granulated sugar, and brown sugar until creamy and smooth.

Add egg, vanilla extract, and raspberry extract; mix until combined.

Gradually mix in dry ingredients just until a soft, slightly sticky dough forms. Fold in optional add-ins if using.

Cover and refrigerate dough for 45–60 minutes.

Preheat oven to 350°F (175°C) and line baking sheets.

Roll tablespoon-sized dough balls first in granulated sugar, then generously in powdered sugar.

Place cookies 2 inches apart on baking sheets.

Bake for 10–12 minutes until tops are cracked and centers remain soft.

Cool on baking sheet for 5 minutes, then transfer to a rack.