Brown the butter, then chill until set.
Mix the brown sugar into the chilled brown butter, then add the raspberry jam and egg.
Whisk the flour, salt, baking soda and raspberry powder together.
Mix in half the flour then slowly add the rest stopping if the dough gets dry. Before it's 100% mixed add the chocolate chips.
Portion the dough out into 12 normal sized cookies or 24 mini cookies. Put on a cookie sheet and REFRIDGERATE for at least 12 hours.
When ready to bake, preheat the oven to 350.
Put the refrigerated cookies onto a sheet and squish them to cookie shape, they wont spread out much.
Bake for like 8-12 minutes? or until they're cooked.