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–+ servings
Brown Butter Raspberry Chocolate Chip Cookies

Brown Butter Raspberry Chocolate Chip Cookies to Swoon Over

Experience the rich flavors of Brown Butter Raspberry Chocolate Chip Cookies with their nutty taste and delightful tartness.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter Can swap with dairy-free butter.
  • 3/4 cup Brown Sugar Can replace with coconut sugar.
  • 1/2 cup Granulated Sugar White sugar may alter texture.
  • 2 large Eggs Can substitute with flax eggs.
  • 1 teaspoon Vanilla Extract Pure extract is preferred.
  • 2 cups All-Purpose Flour Use gluten-free flour blend for gluten-free.
  • 1/2 teaspoon Baking Soda No substitutions recommended.
  • 1/2 teaspoon Kosher Salt Table salt can overpower flavors.
For the Add-ins
  • 1 cup Chocolate Chunks/Chips Use dark or dairy-free chocolate.
  • 1 to 1.5 cups Fresh or Frozen Raspberries Fold in frozen directly from the bag.
For Serving
  • 1 pinch Flaky Sea Salt Optional but recommended.

Equipment

  • Oven
  • Mixing Bowl
  • skillet
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Cookie scoop

Method
 

Basic Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt the salted butter in a skillet over medium heat, stirring frequently until browned, about 3-4 minutes.
  3. In a mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing well.
  4. In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually mix this with the wet ingredients.
  5. Fold in the chocolate chunks and raspberries gently to avoid breaking the raspberries.
  6. Portion the dough onto the prepared baking sheet, flatten slightly, and space them 2 inches apart.
  7. Bake for 8 minutes, then rotate the pan and bake for an additional 2-3 minutes until edges are set.
  8. Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, store cookies in an airtight container. Can be enjoyed warm or at room temperature.

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