These brown butter raspberry chocolate chip cookies are a sweet treat that’s buttery, chocolatey, and bursting with juicy raspberries! 🤤 A perfect mix of flavors!
Making these cookies is a breeze! I love the nutty scent of brown butter filling the kitchen—it’s simply heavenly. Enjoy them warm with a glass of milk! 🥛
Key Ingredients & Substitutions
Unsalted Butter: Brown butter adds a rich, nutty flavor. If you’re in a pinch, you can use regular butter, but it won’t have that deep flavor. I recommend taking the time to brown it for that extra oomph!
Brown Sugar: Light brown sugar brings moisture and sweetness. You can use dark brown sugar for a deeper flavor, or even coconut sugar as a healthier alternative, but the texture might vary slightly.
Raspberries: Fresh raspberries make these cookies pop! If they’re out of season or hard to find, frozen raspberries work too—just make sure to thaw and dry them well to avoid excess moisture.
Chocolate Chips: I love using semisweet chocolate chips for a well-balanced sweetness. Feel free to switch to milk chocolate or dark chocolate depending on your taste preference!
How Do I Properly Brown Butter?
Browning butter is a simple technique that elevates your cookies. Here’s how to do it to perfection:
- Start by melting the butter in a saucepan over medium heat. Stir frequently.
- Keep an eye on the foam—it will subside as the water evaporates.
- Look for a golden color and a nutty aroma as the milk solids brown at the bottom. This takes about 5-7 minutes.
- Once browned, remove from heat immediately to prevent burning. Transfer to a bowl to cool slightly.
This step is crucial for adding flavor, so don’t rush it! Enjoy the smell as it fills your kitchen—it’s heavenly! 🍪✨
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
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips or chunks
- 1 cup fresh raspberries (gently washed and dried)
- Flaky sea salt, for garnish (optional)
How Much Time Will You Need?
This delightful cookie recipe will take about 15-20 minutes of preparation time and 10-12 minutes of baking. If you decide to chill the dough, add an extra 30 minutes. Overall, you can have these tasty treats ready in about an hour, plus some cooling time!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the butter in a medium saucepan over medium heat. Keep stirring frequently until it turns a beautiful golden brown and begins to smell nutty—this should take about 5 to 7 minutes. Be sure to keep an eye on it to prevent burning! Once browned, remove it from the heat and let it cool for a few minutes.
2. Mix Sugars and Wet Ingredients:
In a large mixing bowl, combine the browned butter with the packed brown sugar and granulated sugar. Mix everything until well combined. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract for extra flavor.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure that your cookies are perfectly uniform and light.
4. Make the Cookie Dough:
Gradually add the dry ingredient mixture to the wet mixture, mixing gently until just combined. Be careful not to over-mix! Then, gently fold in the chocolate chips and raspberries, taking care not to break up the berries too much.
5. Chill the Dough:
This step is optional but highly recommended for better cookie shape! Cover your dough and refrigerate for at least 30 minutes. This helps the cookies maintain their form during baking.
6. Preheat Oven and Prepare Baking Sheet:
While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
7. Shape and Bake:
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, making sure to leave enough space in between for spreading. If you’re feeling fancy, you can sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking.
8. Bake:
Put your baking sheet in the oven and bake the cookies for 10-12 minutes. Check them when the edges are golden brown, and the centers look just set but still a little soft—they’ll continue to cook as they cool.
9. Cool:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They’ll become more delicious as they cool!
10. Serve and Enjoy:
These cookies are best enjoyed warm with the chocolate still melted and the raspberries juicy. Share them with friends or keep them all to yourself—no judgment here!
Enjoy your delicious brown butter raspberry chocolate chip cookies! 🍪❤️
Can I Use Different Types of Berries?
Absolutely! You can substitute raspberries with other berries like blueberries, chopped strawberries, or blackberries. Just make sure to gently wash and dry them before adding them to the dough!
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer, then transfer them to a zip-top bag for up to 2 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make This Recipe Gluten-Free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Just ensure it has a good binding agent like xanthan gum included to help maintain the texture of the cookies.
What If My Dough Is Too Sticky?
If your dough feels too sticky after mixing, try chilling it for a bit longer in the refrigerator. This will help firm it up and make it easier to scoop and shape into balls!
