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Brown Butter Raspberry Chocolate Chip Cookies

Brown Butter Raspberry Chocolate Chip Cookies You'll Crave

Brown Butter Raspberry Chocolate Chip Cookies combine nutty brown butter, tart raspberries, and chocolate for a unique treat you'll crave.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter Use unsalted if preferred, adding a pinch of salt.
  • 1 cup Brown Sugar Can substitute with all granulated sugar.
  • 1/2 cup Granulated Sugar
  • 2 large Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour Try whole wheat for a nuttier twist.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
For the Choco-Raspberry Goodness
  • 1 cup Chopped Chocolate Chunks/Chips Choose dark, semi-sweet, or milk chocolate.
  • 1 cup Fresh or Frozen Raspberries Can substitute with other berries like blueberries or strawberries.
  • 1 teaspoon Flaky Sea Salt Sprinkle on top before baking.

Equipment

  • baking sheet
  • Mixing bowls
  • Whisk
  • cookie scoop
  • parchment paper
  • skillet

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 over medium heat, melt the salted butter, stirring constantly until browned, about 3–4 minutes.
  3. In a mixing bowl, whisk the brown sugar and granulated sugar into the browned butter until smooth.
  4. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and kosher salt, then fold into the wet mixture until just combined.
  6. Gently fold in chopped chocolate and raspberries.
  7. Portion the dough onto the prepared baking sheet, spacing them about 2 inches apart, and flatten slightly.
  8. Bake for 8 minutes, rotate, and bake for another 2–3 minutes until edges are set and golden.
  9. Let cookies cool on the baking sheet for 5–10 minutes and sprinkle with flaky sea salt before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Allow the browned butter to cool slightly before mixing. Do not overmix the dough.

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