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Incredible Brown Butter Raspberry Cookies

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Indulge in these delightful brown butter raspberry chocolate chip cookies. The nutty depth of brown butter perfectly complements the sweet-tart burst of raspberries and classic chocolate chips, creating a truly gourmet treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup fresh or frozen raspberries

Instructions

  1. Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and smells fragrant. Remove from heat and let cool slightly.
  2. In a large bowl, cream together the cooled brown butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the chocolate chips and raspberries.
  7. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  8. Bake at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your raspberries are not overly wet before folding them into the dough to prevent excess moisture.
  • For a stronger raspberry flavor, you can gently mash half of the raspberries before adding them to the dough.
  • These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/brown-butter-raspberry-chocolate-chip-cookies/