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–+ servings
Brown Butter Raspberry Chocolate Chip Cookies

Decadent Brown Butter Raspberry Chocolate Chip Cookies Recipe

These Brown Butter Raspberry Chocolate Chip Cookies delight with their crispy edges and chewy center, balancing tart raspberry with melted chocolate.
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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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter use unsalted butter and adjust salt if needed
  • 3/4 cup Brown Sugar can substitute with coconut sugar for healthier options
  • 1/4 cup Granulated Sugar feel free to use monk fruit for lower-calorie alternative
  • 2 Eggs for vegan version, replace with flax eggs
  • 2 teaspoons Vanilla Extract opt for pure extract for the best taste
  • 2 cups All-Purpose Flour whole wheat flour can be a healthier swap
  • 1 teaspoon Baking Soda acts as a leavening agent for rising
  • 1/2 teaspoon Kosher Salt substitute with table salt but reduce amount if preferred
  • 1 cup Chocolate Chunks or Chips use dark chocolate for a more intense flavor
  • 1 cup Fresh or Frozen Raspberries if using frozen, do not thaw for best results
For the Finishing Touch
  • 1 teaspoon Flaky Sea Salt sprinkled on top for delightful contrast

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Whisk
  • Cookie scoop
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a skillet, melt the salted butter over medium heat, stirring frequently until golden brown.
  3. In a large bowl, combine the browned butter with brown sugar and granulated sugar until smooth.
  4. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and kosher salt; gradually mix these into the wet ingredients.
  6. Fold in chocolate chips or chunks and raspberries gently.
  7. Drop rounded portions of dough onto the baking sheet, spacing them 2 inches apart, and slightly flatten each.
  8. Bake for 8 minutes, then rotate the tray and bake for an additional 2-3 minutes.
  9. Allow cookies to cool for 5-10 minutes on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 4 days, adding a slice of bread to retain moisture.

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