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:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 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.
3. Once the butter has cooled slightly, stir in:
   • Brown sugar
   • Granulated sugar
   • Eggs
   • Vanilla extract
   • Mix until smooth.
4. Add the flour, baking soda, and salt.
   • Stir until just combined.
5. Gently fold in the chocolate chunks or chips and raspberries, being careful not to overmix.
6. 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.
7. 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.
8. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit.
9. 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.

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