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–+ servings
Brown Butter Raspberry Chocolate Chip Cookies.

Brown Butter Raspberry Chocolate Chip Cookies You'll Crave

Indulge in irresistible Brown Butter Raspberry Chocolate Chip Cookies, blending nutty richness with tart 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: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter substitutable with dairy-free butter
  • 1 cup Brown Sugar can be replaced with coconut sugar
  • 1/2 cup Granulated Sugar
  • 2 large Eggs substitutable with 1/4 cup unsweetened applesauce per egg for vegan option
  • 1 teaspoon Vanilla Extract using pure vanilla yields the best results
  • 2 cups All-Purpose Flour gluten-free all-purpose flour can be used
  • 1 teaspoon Baking Soda acts as a leavening agent
  • 1/2 teaspoon Kosher Salt
For the Mix-ins
  • 1 cup Chocolate Chunks/Chips opt for dark chocolate for richer flavor
  • 1 cup Raspberries fresh or frozen (fold in gently if frozen)
For the Finishing Touch
  • to taste Flaky Sea Salt optional topping

Equipment

  • Oven
  • Mixing bowl
  • Skillet
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the salted butter in a skillet over medium heat, stirring until golden amber and nutty, about 3-4 minutes.
  3. Whisk the warm brown butter with brown sugar and granulated sugar until smooth and creamy, about 1-2 minutes.
  4. Add the eggs one at a time and vanilla extract, mixing until fully incorporated.
  5. In a separate bowl, whisk together flour, baking soda, and kosher salt. Gradually add to the wet ingredients without overmixing.
  6. Fold in chocolate and raspberries gently.
  7. Scoop dough onto the baking sheet, leaving space between each scoop, and flatten slightly.
  8. Bake for 8 minutes, rotate the sheet, and then bake for an additional 2-3 minutes until edges are set.
  9. Allow cookies to cool on the baking sheet briefly before transferring them to a wire rack. Sprinkle with flaky sea salt if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

To ensure best results, cool the butter completely before mixing in eggs and avoid overmixing the dough. Use parchment paper for even baking.

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