These Brown Butter Raspberry Chocolate Chip Cookies are a tasty twist on the classic treat. The nutty flavor from the brown butter pairs perfectly with sweet raspberries and rich chocolate chips!
Who knew cookies could have such a fun personality? I love how the raspberries pop as you bite in! Serve them warm, and they’re sure to make everyone smile—just like they do for me! 😋
Key Ingredients & Substitutions
Butter: The key to that rich, nutty flavor is browning unsalted butter. If you’re out of unsalted, you can use salted butter, just skip the extra salt in the recipe.
Sugars: I like using both brown and granulated sugar for a chewy texture and balanced sweetness. If you want a healthier option, coconut sugar can be a good substitute for brown sugar!
Chocolate: Semi-sweet chocolate chips are my go-to, but feel free to mix in milk chocolate or dark chocolate chunks for a different flavor. You can even use white chocolate if you prefer!
Raspberries: I love freeze-dried raspberries for their tartness and crunchy texture. If you don’t have them, fresh raspberries can work too, just note they might add more moisture to the cookies.
What’s the Best Way to Brown Butter?
Browning butter may feel tricky, but it’s all about patience and attention. Here’s how to do it right:
- Use a light-colored saucepan to see the butter changing color easily.
- Heat the butter over medium heat, stirring frequently.
- Watch for bubbles that start to foam, then reduce the heat a little as the color deepens to a golden brown.
- Smell for a nutty fragrance, then quickly remove it from the heat to prevent burning.
- Let it cool slightly before using it in your cookie mix!
With these tips and insights, your cookies should come out perfectly delicious every time!
Brown Butter Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet or dark chocolate chunks or chips
- 1 cup freeze-dried raspberries, crushed or roughly chopped
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 10-12 minutes of baking. You’ll want to allow a little extra time for the cookies to cool before diving in, but they’re perfect warm!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Then, line your baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking.
2. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Keep swirling the pan often as the butter melts. After about 5–7 minutes, it should turn a beautiful deep golden brown and give off a lovely nutty smell. Watch it carefully to avoid burning! Once it’s browned, take it off the heat and let it cool for about 10 minutes.
3. Mix the Sugars:
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk them together until everything is well mixed and smooth.
4. Add Eggs and Vanilla:
Crack in the eggs one at a time, whisking well after each addition. Then stir in the pure vanilla extract for that wonderful aromatic flavor!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mixture will help your cookies rise and taste just right!
6. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until everything is just combined. Don’t overmix, or your cookies might turn out tough.
7. Fold in Chocolate and Raspberries:
Now it’s time for the fun part! Fold in the chocolate chunks or chips and the crushed freeze-dried raspberries until they’re evenly distributed in the dough.
8. Scoop the Dough:
Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading as they bake.
9. Bake the Cookies:
Pop them in the oven and bake for 10–12 minutes. You want the edges to be golden brown, but the centers should look slightly soft—that’s where the chewy goodness comes from!
10. Sprinkle with Sea Salt:
As soon as they come out of the oven, sprinkle a pinch of flaky sea salt on top of each cookie. This adds a delightful contrast to the sweetness.
11. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. But honestly, who can wait that long? They’re delicious warm, too!
Enjoy your wonderfully nutty, fruity, and chocolaty Brown Butter Raspberry Chocolate Chip Cookies, best served warm with a glass of milk!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries, but keep in mind they may add extra moisture to the cookie dough. Gently fold them in to avoid making the dough too wet.
Can I Make These Cookies Vegan?
Absolutely! Substitute the butter with vegan butter, and replace the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg). Adjust your cooking times slightly if needed.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Produce a Chewier Cookie?
If you prefer chewier cookies, try chilling the dough in the refrigerator for 30 minutes before baking. You can also slightly underbake them for a soft center. Enjoy your chewy chocolatey delights!
