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Brown Butter Raspberry Chocolate Chip Cookies

Brown Butter Raspberry Chocolate Chip Cookies You'll Love

A delicious twist on a classic treat with rich chocolate and tart raspberry flavors in Brown Butter Raspberry Chocolate Chip Cookies.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter For dairy-free options, use a plant-based butter.
  • 1 cup Brown Sugar Can substitute with coconut sugar for a slight caramel flavor.
  • 1/2 cup Granulated Sugar Provides sweetness and structure.
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • 2 teaspoons Vanilla Extract Use pure vanilla for the best quality.
  • 2 cups All-Purpose Flour Gluten-free flour blend can be substituted.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Kosher Salt Reduce the amount slightly if using table salt.
For the Chocolate and Raspberries
  • 1 cup Chocolate Chunks/Chips Use dark chocolate for a less sweet option or vegan chocolate for dietary needs.
  • 1 cup Fresh or Frozen Raspberries Use straight from the freezer without thawing.
For the Topping
  • 1 teaspoon Flaky Sea Salt Optional but recommended for added texture.

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Brown the salted butter in a skillet over medium heat for about 3-4 minutes until golden brown.
  3. In a bowl of cooled brown butter, mix brown sugar and granulated sugar until smooth. Add eggs one at a time and stir in vanilla extract.
  4. Whisk together all-purpose flour, baking soda, and kosher salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chunks and raspberries gently.
  7. Shape the dough into balls and place them on the baking sheet 2 inches apart. Press each ball down slightly.
  8. Bake in the preheated oven for 8 minutes, then rotate and bake for an additional 2-3 minutes.
  9. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Allow the browned butter to cool before mixing with eggs to prevent scrambling. Use a kitchen scale for accurate flour measurement.

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