These Brown Butter Raspberry Chocolate Chip Cookies are a tasty treat! Imagine the rich, nutty flavor of brown butter mixing perfectly with sweet chocolate chips and juicy raspberries.
Baking these cookies fills your home with a yummy smell! Honestly, I can’t resist sneaking a cookie while they’re still warm. They’re just the right balance of chewy and soft—perfect for sharing!
Key Ingredients & Substitutions
Unsalted Butter: Browning unsalted butter adds a rich, nutty flavor to your cookies. If you only have salted butter, just reduce the added salt in the recipe slightly.
Brown Sugar: Light brown sugar gives a lovely chew and caramel flavor. If you run out, you can use granulated sugar or dark brown sugar for a deeper taste.
Fresh Raspberries: These add a tart burst to your cookies. If fresh berries are out of season, frozen raspberries work too, just be gentle while mixing to avoid too much moisture.
Chocolate Chips: Semisweet chocolate is classic here, but if you prefer something sweeter or darker, feel free to use milk chocolate or even dark chocolate chips. Chopped chocolate bars can also create gooey pockets of chocolate.
How Do I Get Perfectly Browned Butter?
Brown butter takes your cookie flavor up a notch! Here’s how to get it just right:
- Use a light-colored pan. It helps you see the color change of the butter.
- Keep stirring or swirling the butter as it melts. This helps it cook evenly.
- Watch closely! Once it starts to foam, you’ll notice it turning golden brown in a flash. Take it off the heat when it smells nutty and delicious.
What’s the Best Way to Fold in Berries and Chocolate?
Folding is a gentle mixing method that keeps your cookies from getting mushy. Here’s how to do it:
- Use a spatula or spoon to scoop underneath the dough and gently bring it over the top.
- Turn the bowl as you go, making sure to mix from the bottom to the top.
- Stop as soon as you see that the chocolate and raspberries are evenly distributed—don’t overmix!
With these tips, you’ll have delicious cookies that taste as good as they look! Enjoy your baking adventure!
Brown Butter Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 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 chocolate chips or chopped chocolate
- 1 cup fresh raspberries (torn slightly if large)
For Finishing:
- Flaked sea salt, for sprinkling
How Much Time Will You Need?
This cookie recipe takes about 20 minutes of prep time, plus at least 1 hour to chill the dough, and around 10-12 minutes to bake the cookies. In total, expect to spend about 2 hours from start to finish, but much of that time is just letting the dough chill!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the butter in a medium saucepan over medium heat. Keep cooking it, swirling occasionally, until it foams and then turns golden brown, giving off a nutty aroma—this should take about 5-7 minutes. Once it’s browned, take it off the heat and let it cool down to room temperature.
2. Mix the Sugars and Brown Butter:
In a large bowl, whisk the cooled brown butter together with the brown sugar and granulated sugar until everything is smooth and well combined.
3. Add Eggs and Vanilla:
Beat in the eggs, adding them one at a time. Make sure to fully mix each egg in before adding the next. After that, stir in the vanilla extract for extra flavor.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This will help make sure the leavening agent is evenly distributed.
5. Make the Dough:
Slowly add the flour mixture to the butter mixture. Stir just until everything is combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the Chocolate and Raspberries:
Gently fold in the chocolate chips and raspberries, being careful not to mash the raspberries too much, or you might get too much juice in the dough.
7. Chill the Dough:
Cover the dough and put it in the fridge for at least 1 hour. This helps the flavors develop and makes it easier to scoop.
8. Preheat and Prepare for Baking:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
9. Bake the Cookies:
Scoop about 2 tablespoons of dough for each cookie and place them on the baking sheets, leaving about 2 inches of space in between. Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
10. Finish and Cool:
Once baked, remove the cookies from the oven and sprinkle them with a little flaked sea salt while they’re still warm. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Now it’s time to enjoy your delicious Brown Butter Raspberry Chocolate Chip Cookies! With warm chocolate and raspberry goodness, they are sure to be a hit!
Can I Use Margarine Instead of Butter?
While you can use margarine, the flavor and texture of the cookies will differ since margarine doesn’t brown like butter. If possible, stick with unsalted butter for the best results!
What if I Don’t Have Fresh Raspberries?
No problem! You can substitute with frozen raspberries, just make sure to thaw and pat them dry before adding to your dough. Alternatively, you could use chocolate chips or nuts for added texture.
How to Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, you can freeze them in a single layer and then transfer to a freezer bag for up to 3 months. Just thaw them in the fridge before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just be sure to let it sit out for a few minutes to soften slightly before scooping and baking.