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Brown Butter Raspberry Chocolate Chip Cookies

Brown Butter Raspberry Chocolate Chip Cookies for Pure Bliss

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Indulge in these Brown Butter Raspberry Chocolate Chip Cookies for pure bliss with rich buttery flavor and juicy raspberry bursts.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Can substitute with unsalted butter and a pinch of salt.
  • 3/4 cup Brown Sugar Coconut sugar can be used for a unique twist.
  • 1/2 cup Granulated Sugar Consider a sugar alternative like stevia for a lower-sugar option.
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • 1 teaspoon Vanilla Extract Optional, but recommended for added depth.
  • 2 1/4 cups All-Purpose Flour Whole wheat flour may alter texture.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal rising.
  • 1/2 teaspoon Kosher Salt Use slightly less if using table salt.
For the Sweet Additions
  • 1 cup Chocolate Chunks/Chips Dark chocolate is recommended for a less sugary bite.
  • 1 cup Raspberries (Fresh or Frozen) Frozen can be used straight from the freezer.
For the Finishing Touches
  • to taste Flaky Sea Salt (for sprinkling) Optional, but highly recommended.

Equipment

  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Mixing bowls
  • whisk
  • Cookie Scoop

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a skillet, melt 1 cup of salted butter until golden brown and nutty, about 3-4 minutes. Let cool for 5-10 minutes.
  3. In a large bowl, mix cooled brown butter with 3/4 cup brown sugar and 1/2 cup granulated sugar until smooth.
  4. Add 2 eggs, one at a time, mixing well before adding the next. Stir in 1 teaspoon vanilla extract.
  5. Whisk together 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Gradually mix into wet ingredients until combined.
  6. Fold in 1 cup chocolate chunks and 1 cup raspberries gently.
  7. Scoop dough onto lined baking sheet, leaving space between cookies. Bake for 8 minutes, rotate, then bake for another 2-3 minutes until golden.
  8. Cool on baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Allow browned butter to cool before mixing. Use parchment paper to avoid sticking. Store in an airtight container with a slice of bread to retain moisture.

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