Description
These Brown Butter Raspberry Chocolate Chip Cookies combine the nutty richness of browned butter with sweet chocolate chunks and tart raspberries for a unique and irresistible treat. Soft, chewy, and bursting with flavor, these cookies are perfect for a cozy dessert or afternoon snack.
Ingredients
Cookie Dough
- 2 sticks (1 cup) salted butter at room temperature
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
- 3/4 cup fresh or frozen raspberries
Topping
- Flaky sea salt for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Browning the Butter: Place the butter in a skillet over medium heat. Cook it for about 3-4 minutes, stirring frequently, until it turns a golden brown hue and releases a nutty aroma. Immediately remove from heat and transfer to a heatproof bowl. Allow it to cool for around 5 minutes so it’s warm but not hot.
- Mix Wet Ingredients: To the cooled browned butter, add both sugars, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy, ensuring sugars are well dissolved.
- Add Dry Ingredients: Incorporate the all-purpose flour, baking soda, and kosher salt into the wet mixture. Gently fold until combined, being careful not to overmix the dough.
- Fold in Chocolate and Raspberries: Carefully fold in the chopped chocolate chunks or chips and the raspberries. Be gentle to avoid crushing the raspberries too much and making the dough overly wet.
- Shape and Bake Cookies – First Phase: Roll the dough into rounded tablespoon-sized balls and arrange them on the prepared baking sheet, spacing them about two inches apart. The dough might be slightly wet due to the raspberries. Gently flatten each dough ball. Bake in the preheated oven for 8 minutes.
- Flatten and Continue Baking: Remove the baking sheet from the oven, rotate it for even baking, and tap it gently 1-2 times against the counter to flatten the cookies further. Return to the oven and bake for an additional 2-3 minutes, or until the edges begin to set.
- Cool and Serve: Let the cookies cool directly on the baking sheet. They will continue to set as they cool. Sprinkle with flaky sea salt if desired. Enjoy them warm for the best texture, or let them cool completely and store in an airtight container for up to 4 days.
Notes
- Using fresh raspberries will provide a brighter flavor, but frozen raspberries work well too. If using frozen, do not thaw to avoid making the dough too wet.
- The dough will be slightly wet because of raspberries; handle gently to maintain cookie shape.
- Sprinkling flaky sea salt on top enhances the flavor contrast and complements the sweetness.
- For best texture, consume cookies warm; however, they keep well stored at room temperature for up to 4 days.
- You can substitute salted butter with unsalted butter, but reduce added salt accordingly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
