Description

Indulge in the delightful fusion of flavors with our Brown Butter Raspberry Chocolate Chip Cookies. These homemade treats elevate the classic cookie by incorporating rich brown butter, luscious chocolate, and fresh raspberries for a burst of fruity goodness. Perfectly chewy with crispy edges, they’re sure to impress at summer gatherings or serve as a sweet afternoon snack.

Ingredients

Scale

2 sticks (1 cup) salted butter
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 chocolate chunks or chips
3/4 cup fresh or frozen raspberries
Flaky sea salt for sprinkling

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a skillet over medium heat, brown the butter until golden (about 3-4 minutes). Let cool.
In a mixing bowl, combine cooled brown butter with sugars, eggs, and vanilla; mix until smooth.
Add flour, baking soda, and salt; gently fold in chocolate and raspberries without overmixing.
Roll dough into tablespoon-sized balls and place on the prepared baking sheet, spacing them apart.
Bake for about 8 minutes; rotate the sheet and bake for an additional 2-3 minutes until edges are set.
Cool slightly before serving; sprinkle with flaky sea salt if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: For added texture, consider mixing in chopped nuts or using different types of chocolate. If dough is sticky, chill in the refrigerator for about 30 minutes before shaping.