These Brown Butter Raspberry Chocolate Chip Cookies are a fun twist on a classic treat! The nutty flavor from brown butter pairs perfectly with tart raspberries and sweet chocolate chips.
Honestly, who can resist gooey cookies right out of the oven? I love munching on these with a glass of milk while the chocolate melts in my mouth—heavenly! 🍪🥛
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here! You’ll achieve a delicious nutty flavor. If you’re short on time, don’t worry; just use regular unsalted butter, but brown it for optimal flavor.
Brown Sugar: Light brown sugar brings moisture and a rich taste. If you only have dark brown sugar, that works too; just expect a deeper flavor!
Chocolate Chips: I prefer semisweet for a good balance of sweet and cocoa. Substitute with milk chocolate if you want a sweeter cookie, or go for dark chocolate for a more intense flavor.
Raspberries: Fresh raspberries add a nice tartness. Frozen berries are a good alternative if fresh aren’t available, but drain them well to reduce extra moisture!
Flour: All-purpose flour is what I use, but gluten-free flour blends will work well too if you have dietary needs.
How Do I Brown Butter Perfectly?
Browned butter can be a transformative ingredient, adding a lovely depth of flavor. Here’s how to master it:
- Start by melting the butter in a saucepan over medium heat. Watch carefully as it melts.
- Once melted, the butter will begin to foam. Keep swirling the pan gently; this helps cook evenly.
- After a few minutes, the butter will darken and start smelling nutty. It typically takes about 5-7 minutes to brown.
- When it’s deep golden brown, remove it from the heat immediately to prevent burning. Let it cool slightly before using.
Trust me, the wait is worth it for those rich, nutty flavors!
Brown Butter Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet or bittersweet chocolate chips or chopped chocolate
- 1 cup fresh raspberries
- Flaky sea salt, for sprinkling (optional)
Time Needed:
This recipe takes about 15 minutes of prep time, plus 30 minutes to 1 hour for chilling the dough, and around 10-12 minutes for baking. In total, you’ll need about 1 hour and 30 minutes, which includes cooling time before enjoying your cookies!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Keep an eye on it as you cook—swirl the pan occasionally. After about 5-7 minutes, you’ll see the butter foam and then turn a lovely golden-brown color while giving off a deliciously nutty smell. Remove it from the heat and let it cool slightly to avoid cooking the eggs later.
2. Mix Sugars and Butter:
In a large mixing bowl, combine the browned butter with packed light brown sugar and granulated sugar. Stir everything together until it’s smooth and creamy.
3. Add Eggs and Vanilla:
Add the eggs to your sugar and butter mix, one at a time. Make sure to beat well after each egg to ensure they’re well incorporated. Then, stir in the vanilla extract for that extra flavor boost!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help ensure even distribution of the leavening agent and salt.
5. Mix Dry and Wet Ingredients:
Slowly add the dry flour mixture into your butter mixture. Use a spatula or wooden spoon to mix until everything is just combined—don’t over-mix!
6. Add Chocolate and Raspberries:
Now for the fun part! Gently fold in the chocolate chips and fresh raspberries. Be careful while mixing—try not to crush those beautiful berries too much!
7. Chill the Dough (Optional but Recommended):
Cover your dough and pop it in the fridge for at least 30 minutes to 1 hour. This will help your cookies keep their shape and deepen the flavor.
8. Preheat Oven and Prepare Baking Sheet:
As your dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
9. Shape and Bake:
Scoop out rounded tablespoons of dough and place them on the prepared baking sheets, leaving about 2 inches between each scoop. Bake for 10-12 minutes, until the edges are golden and the centers look set but still soft.
10. Cool and Garnish:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack. While they’re still warm, sprinkle lightly with flaky sea salt if you’d like!
11. Serve:
Dig in while they’re warm, or store the cookies in an airtight container for delicious treats over the next few days. Enjoy every bite of these delightful cookies with a rich brown butter flavor, melty chocolate chunks, and tart raspberry surprises!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Just make sure to thaw and drain them well to reduce excess moisture. This way, they won’t make your cookie dough too wet!
What If I Don’t Have Unsalted Butter?
No problem! You can use salted butter; just omit the added salt from the recipe. The flavor will still be delicious!
How Can I Make the Dough Ahead of Time?
You can prepare the dough and then wrap it tightly in plastic wrap. Refrigerate for up to 3 days or freeze for up to 2 months. Just let it thaw in the fridge overnight before baking!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They should stay fresh for about 3-4 days, perfect for enjoying later!
