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Brown Butter Raspberry Chocolate Chip Cookies

Brown Butter Raspberry Chocolate Chip Cookies That Wow

Delicious Brown Butter Raspberry Chocolate Chip Cookies, featuring warm flavors and a sweet-tart balance.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Salted Butter Substitute with vegan butter for dairy-free option.
  • 3/4 cup Brown Sugar Coconut sugar can be used for a lower glycemic option.
  • 1/4 cup Granulated Sugar Consider a sugar substitute for low-calorie option.
  • 2 large Eggs Swap with a flax egg for vegan baking.
  • 1 teaspoon Vanilla Extract Use pure extract for the best flavor.
  • 2 cups All-Purpose Flour Almond flour works for gluten-free.
  • 1 teaspoon Baking Soda No substitutes needed.
  • 1/2 teaspoon Kosher Salt Adjust to taste.
For the Fun Add-ins
  • 1 cup Chocolate Chunks/Chips Dark chocolate recommended.
  • 1 cup Fresh or Frozen Raspberries Fold in frozen directly from the freezer.
  • Flaky Sea Salt Optional, for flavor contrast.

Equipment

  • oven
  • Mixing bowls
  • baking sheet
  • parchment paper
  • Medium Skillet
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium skillet, melt 1 cup of salted butter until golden brown, about 5-7 minutes.
  3. Combine the cooled brown butter with brown sugar and granulated sugar, mixing until smooth.
  4. Add 2 eggs one at a time and mix well, then stir in 1 teaspoon of vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and kosher salt, then mix into the wet ingredients.
  6. Fold in chocolate chunks and raspberries gently to avoid breaking the fruit.
  7. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
  8. Bake for 10-12 minutes, rotating halfway, until edges are golden.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Allow browned butter to cool slightly before adding to prevent cooking the eggs. Don't overmix the dough to keep cookies soft and chewy.

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