Brown Butter Raspberry Chocolate Chip Cookies
Craving something irresistible? These Brown Butter Raspberry Chocolate Chip Cookies will satisfy your every sweet tooth.
The rich, nutty flavor of brown butter gives these cookies a depth that perfectly complements the fresh, tangy raspberries.
Add to that the gooey, melty chocolate chips, and you’ve got a cookie that’s anything but ordinary.
Warm, comforting, and bursting with flavor, these cookies are the perfect treat to share—or not!
Easy to make and guaranteed to be a hit, you’ll want to bake them every chance you get!
For Brown Butter Raspberry Chocolate Chip Cookies
- Salted Butter – This adds richness to the dough and, when browned, deepens the flavor of the cookies.
- Brown Sugar – This adds moisture and a caramelized flavor to the dough.
- Granulated Sugar – For sweetness and a light, crisp texture in the cookies.
- Eggs – The eggs bind everything together and provide structure.
- Vanilla Extract – This enhances the flavor, giving the cookies a warm, aromatic background.
- All-Purpose Flour – The main dry ingredient that forms the base of the cookie dough.
- Baking Soda – Helps the cookies rise and spread during baking.
- Kosher Salt – Balances the sweetness of the dough and enhances the flavor.
- Chocolate Chips or Chunks – Provides pockets of melty chocolate in every bite.
- Fresh or Frozen Raspberries – Adds a burst of tart sweetness and a refreshing contrast to the rich cookies.
- Flaky Sea Salt – Optional, but adds a touch of salty goodness that contrasts the sweetness.
Brown Butter Raspberry Chocolate Chip Cookies
Notes
Ingredients:
- 2 sticks (1 cup) salted butter, softened
- 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 raspberries (fresh or frozen)
- Flaky sea salt for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, melt the butter.
- Cook for about 3-4 minutes, until it turns golden brown.
- Remove from heat and pour the butter into a heatproof bowl.
- Let it cool for 5 minutes.
- Once the butter has cooled slightly, stir in:
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Mix until smooth.
- Add the flour, baking soda, and salt.
- Stir until just combined.
- Gently fold in the chocolate chunks or chips and raspberries, being careful not to overmix.
- Using a tablespoon, roll the dough into balls and space them 2 inches apart on the prepared baking sheet.
- If the dough is slightly wet from the berries, that’s fine.
- Gently flatten the dough balls.
- Bake for 8 minutes, then rotate the baking sheet.
- Tap it on the counter 1-2 times to flatten the cookies.
- Return the sheet to the oven and bake for another 2-3 minutes, or until the cookies start to set at the edges.
- Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit.
- Sprinkle with flaky sea salt, if desired.
- Enjoy warm, or let them cool completely and store in an airtight container for up to 4 days.
Nutrition
Calories: 128 kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 1.6g | Cholesterol: 17mg | Sodium: 102mg | Fiber: 1g | Sugar: 13.5
- Why do I need to brown the butter for these cookies?
Browning the butter is a game-changer! It adds a rich, nutty flavor that elevates these cookies beyond the typical chocolate chip treat. Simply melt the butter over medium heat, let it cook until golden brown, and you’ll notice a deeper, caramelized taste that pairs perfectly with the chocolate and raspberries.
- Can I skip chilling the dough?
While chilling the dough helps prevent excessive spreading and makes the dough easier to work with, if you’re in a hurry, it’s not mandatory. Just be aware that your cookies may spread a little more, but they’ll still taste delicious!
- What’s the best way to prevent my cookies from spreading too much?
The best trick is to chill your dough before baking, which keeps the cookies from spreading too thin. Also, using parchment paper or silicone mats on your baking sheets helps keep the cookies from sticking and ensures they bake evenly.
- Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries! Just fold them in gently and don’t overmix the dough. They might add a little more moisture, so be careful not to overwork the dough when incorporating them.
- How should I store these cookies to keep them fresh?
Store your cookies in an airtight container at room temperature for up to 4 days. If you want them to last even longer, you can freeze them. Just let them cool completely before freezing and store them in a freezer-safe bag or container!
