These brown butter raspberry chocolate chip cookies are a tasty treat! The rich flavor of the brown butter pairs perfectly with sweet chocolate and tart raspberries.
What’s better than warm cookies fresh from the oven? I love how the chocolate melts and the raspberries give a fruity twist. Perfect for sharing—or not! 😄
Making these cookies is a breeze! Just brown the butter, mix in the goodies, and bake. They disappear quickly in my house, so I always make a double batch!
Key Ingredients & Substitutions
Unsalted Butter: Brown butter gives a rich, nutty flavor. If you’re short on unsalted butter, you can use salted butter, but decrease the added salt in the recipe.
Brown Sugar: Light brown sugar adds caramel notes. If you only have dark brown sugar, that’s fine too! Just know it will deepen the flavor even more.
Raspberries: Fresh raspberries are best for sweet-tart bursts. You can substitute with freeze-dried raspberries for less moisture or even swap in chocolate chips for a different twist!
How Do You Brown Butter Perfectly?
Brown butter is the star of this recipe and it’s essential to get it just right. The key is to cook it slowly and watch carefully.
- In a medium saucepan, melt the butter over medium heat. Stir it often.
- Look for the bubbling and foaming to reduce, and pay attention to the color change—it should be a golden brown.
- Don’t walk away! This can go from perfect to burnt surprisingly fast—around 5–7 minutes should do it.
Once browned, let it cool slightly before mixing with the sugars to avoid cooking the eggs when added. Happy baking!
Brown Butter Raspberry Chocolate Chip Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet or dark chocolate chunks
- 1 cup fresh raspberries (or freeze-dried raspberries for less moisture)
- Flaky sea salt, for sprinkling
Time Needed:
This delicious cookie recipe will take about 15-20 minutes for preparation and around 10-12 minutes for baking. Allow an additional 5 minutes for cooling on the baking sheets. Overall, you can have these delightful cookies ready in about 30-35 minutes!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
2. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently. Keep watching and cooking the butter until it foams, and then turns golden brown with a nutty aroma. This should take about 5–7 minutes. Be attentive to avoid burning! Once browned, remove it from heat and let it cool slightly.
3. Mix the Sugars:
In a large mixing bowl, combine the brown butter, packed light brown sugar, and granulated sugar. Whisk these together until well combined and slightly cooled.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time. Whisk them in well after each addition. Pour in the vanilla extract and mix until all is incorporated.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure that the leavening agent is evenly distributed.
6. Combine Wet and Dry Ingredients:
Gradually begin adding the dry ingredient mixture to the wet mixture, stirring until everything is just combined. Be careful not to over-mix!
7. Fold in Chocolate and Raspberries:
Gently fold in the semisweet or dark chocolate chunks until evenly distributed. Then, carefully add the fresh raspberries to the dough, taking care to keep some intact for beautiful bursts in the cookies.
8. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop dough balls onto the lined baking sheets, placing them about 2 inches apart to allow for spreading during baking.
9. Bake:
Bake the cookies in your preheated oven for 10–12 minutes. They should be golden at the edges while the centers remain soft and slightly underdone.
10. Sprinkle with Sea Salt:
Once out of the oven, immediately sprinkle a tiny pinch of flaky sea salt on each cookie for that extra flavor boost.
11. Cool:
Let the cookies cool on the baking sheets for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
12. Enjoy!
Now it’s time to enjoy your rich, nutty, and fruity cookies! Share them with friends or keep them for yourself—either way, they’re sure to be a hit!
Can I Use Salted Butter Instead of Unsalted Butter?
Yes, you can use salted butter if that’s what you have on hand! Just reduce the added salt in the recipe to avoid the cookies becoming too salty.
What If I Don’t Have Fresh Raspberries?
No worries! You can substitute fresh raspberries with freeze-dried raspberries for less moisture. Alternatively, you can omit the raspberries and double the chocolate chips for a chocolate-only version!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, they can be frozen for up to 3 months. Just make sure to separate layers with parchment paper!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a bit before scooping and baking, as chilled dough can be a bit hard to work with!
