Description
Indulge in the perfect blend of flavors with these Brown Butter Raspberry Chocolate Chip Cookies. The nutty brown butter, sweet raspberries, and rich chocolate chunks create a delightful treat for any occasion.
Ingredients
Scale
Brown Butter:
- 2 sticks (1 cup) salted butter at room temperature
Cookies:
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
- 3/4 cup fresh or frozen raspberries
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Brown the butter: Brown the butter in a skillet until golden brown and nutty. Let it cool.
- Mix sugars and eggs: Whisk browned butter with sugars, then add eggs and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt.
- Mix wet and dry ingredients: Combine wet and dry ingredients until just mixed.
- Add mix-ins: Gently fold in chocolate and raspberries.
- Form cookies: Portion dough into balls and flatten slightly on baking sheet.
- Bake: Bake for 8 minutes, rotate sheet, then bake for additional 2–3 minutes.
- Cool and serve: Let cookies cool on sheet, then transfer to a wire rack. Enjoy warm or store for later.
Notes
- For best results, use fresh raspberries when available.
- Adjust the amount of chocolate and raspberries to suit your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg