These Brown Butter Raspberry Chocolate Chip Cookies are a tasty treat! The nutty flavor of the brown butter pairs perfectly with sweet raspberries and rich chocolate chips.
Making these cookies is a fun experience! I love how the smell of the browned butter fills my kitchen. Just be ready to share—everyone will want a bite! 😍
Key Ingredients & Substitutions
Unsalted Butter: Browning unsalted butter gives these cookies a nutty flavor. If you’re out of unsalted butter, you can use salted butter, but just be cautious with adding extra salt later!
Fresh Raspberries: Fresh raspberries add a tart burst. You can substitute with frozen raspberries (do not thaw first) or even chopped strawberries if you prefer. Just adjust the sweetness if needed!
Chocolate Chips: Semisweet is standard, but feel free to mix in dark chocolate or milk chocolate chips based on your preference. Or use a combination for a varied flavor!
Flour: All-purpose flour is key, but for a gluten-free option, you can try a 1:1 gluten-free flour blend.
How Do I Get the Butter to Brown Perfectly?
Browning butter can be a bit tricky but rewarding! It’s important to keep a close eye on it, as it can go from perfect to burnt quickly.
- Start with medium heat and use a light-colored pan so you can see the color change.
- Once melted, continue stirring the butter constantly. Look for foaming and then a golden color with a nutty smell.
- Once it reaches a lovely brown hue, remove it from heat immediately to prevent burning!
Letting the butter cool slightly before adding it to your sugar mix is crucial to avoid cooking the eggs.
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 1/2 cups semisweet chocolate chips or chunks
- 1 cup fresh raspberries
- Flaked sea salt, for sprinkling
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes for prep and 15 minutes for baking, plus at least 30 minutes to chill the dough. All in all, expect around 1 hour for total prep and baking time, with a scrumptious treat waiting for you!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep stirring as it cooks until it foams and turns golden brown, giving off a nutty aroma. This should take about 5-7 minutes. Once done, remove from the heat and let it cool slightly so it won’t cook the eggs later.
2. Mix the Sugars:
In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until everything is smooth and well combined.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract until everything is blended nicely.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt until mixed. This step helps evenly incorporate the leavening agent and salt throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; it’s okay if there are a few small flour streaks!
6. Fold in Chocolate and Raspberries:
Gently fold in the chocolate chips and raspberries into the dough, being cautious not to crush the delicate berries too much. We want those lovely raspberry bits to remain whole!
7. Chill the Dough:
Cover the cookie dough and refrigerate it for at least 30 minutes. This helps firm up the dough, making it easier to scoop and results in chewier cookies.
8. Preheat the Oven:
While the dough is chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat for easy cleanup.
9. Scoop the Cookies:
Once the dough is chilled, scoop out about 2 tablespoons of dough per cookie and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Sprinkle with Sea Salt:
Lightly sprinkle flaked sea salt over each cookie dough ball. This will enhance the flavors and add a lovely contrast to the sweetness!
11. Bake the Cookies:
Bake the cookies for 10-12 minutes, or until the edges turn golden but the centers are still soft. They’ll continue to cook a bit on the baking sheet, so don’t worry if they look slightly underbaked.
12. Cool Down:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step ensures they set properly.
13. Enjoy!
Now comes the best part—enjoy your Brown Butter Raspberry Chocolate Chip Cookies! Savor the perfect harmony of nutty, sweet, tart, and salty flavors that will have everyone asking for seconds!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure not to thaw them before adding to your dough, as this will prevent them from getting mushy and releasing too much juice.
How Can I Store the Cookie Dough?
You can store unbaked cookie dough in the refrigerator for up to 48 hours. If you want to keep it longer, wrap the dough tightly in plastic wrap and freeze it. When you’re ready to bake, just scoop and bake directly from the frozen state—just add a couple of extra minutes to the baking time!
What Should I Do If My Cookies Spread Too Much?
If your cookies spread too much, it could be due to the dough being too warm or not enough flour. Make sure to chill the dough thoroughly before baking and measure flour accurately. If needed, add an extra tablespoon of flour to the dough.
Can I Add Nuts to This Recipe?
Absolutely! Chopped nuts like walnuts or pecans can make a great addition. Just fold in about 1/2 to 1 cup of your choice along with the chocolate chips and raspberries!