These Brown Butter Raspberry Chocolate Chip Cookies are a sweet treat you’ll love! The nutty flavor of brown butter pairs perfectly with juicy raspberries and rich chocolate chips.
Trust me, the first bite is like a party in your mouth. I can’t resist the gooey chocolate and tart raspberry combo! Enjoy them warm with a glass of milk. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Brown butter adds a rich, nutty flavor to these cookies. If you’re out of unsalted butter, you can use salted butter but just reduce the added salt to 1/4 teaspoon to balance the flavors.
Brown Sugar: Light brown sugar gives a nice caramel touch. If you want a deeper flavor, dark brown sugar works well too. Don’t have either? White sugar with a bit of molasses can be a quick fix!
Chocolate Chips: Semi-sweet chocolate is standard here, but feel free to use dark chocolate or milk chocolate to suit your taste. I love mixing in a bit of white chocolate for a fun twist!
Raspberries: Fresh raspberries are ideal, but frozen raspberries are a great substitute. Just make sure to thaw and drain them well to avoid extra moisture in the cookies.
How Do You Achieve Perfectly Browned Butter?
Getting the brown butter just right is key for outstanding flavor. Here’s how to do it:
- Start with medium heat and be patient—rushing can lead to burnt butter.
- Stir frequently to help even cooking and prevent it from sticking to the bottom.
- Look for a golden brown color and a nutty smell. Once you see brown specks, remove it from the heat quickly!
Let it cool slightly before mixing it with sugar. This step adds tons of flavor to your cookies!
Brown Butter Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 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 semi-sweet chocolate chunks or chips
- 1/2 cup fresh raspberries (or frozen, thawed and drained)
For Topping:
- Flaky sea salt (optional)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and an additional 10-12 minutes to bake. With a chilling time of at least 30 minutes, you’ll be enjoying these delicious cookies in about 1 hour total.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently and watch carefully as the butter foams. Continue cooking until it turns golden brown and has a nutty aroma, which should take about 5-7 minutes. Once it’s ready, remove it from the heat and allow it to cool slightly.
2. Mix the Sugars:
In a large mixing bowl, combine the brown butter, light brown sugar, and granulated sugar. Whisk these ingredients together until they’re well blended and smooth.
3. Add the Wet Ingredients:
Add the eggs to the sugar mixture one at a time, ensuring to mix well after each addition. Then stir in the vanilla extract to infuse flavor.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Gradually add this mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
5. Fold in Chocolate and Raspberries:
Gently fold in the semi-sweet chocolate chunks and the raspberries. It’s okay if some berries break, but try to keep them whole to avoid excess juice in the cookie dough.
6. Chill the Dough:
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while baking.
7. Preheat the Oven:
While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will keep the cookies from sticking.
8. Scoop the Cookies:
Once chilled, use a cookie scoop or a tablespoon to scoop dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading.
9. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers look set but soft.
10. Add Sea Salt and Cool:
As soon as you remove the cookies from the oven, sprinkle a pinch of flaky sea salt over the top if you wish. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these cookies warm and fresh—perfect for a sweet treat or a cozy dessert after a meal!
Can I Use Margarine Instead of Butter?
While you can use margarine as a substitute, it may not yield the same rich, nutty flavor that brown butter provides. If you decide to use margarine, be sure to select a high-quality brand for the best results.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, you can freeze them; just place them in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
Can I Make These Cookies Without Raspberries?
Absolutely! If you’re not a fan of raspberries, you can omit them altogether or substitute them with other mix-ins, like chopped nuts or dried fruit, to keep the cookie delicious.
What Should I Do If My Dough is Too Sticky?
If your dough feels overly sticky after mixing, chill it for an additional 10-15 minutes in the refrigerator. This will help firm up the dough and make it easier to scoop and handle.
