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 gooey chocolate chips.
When I make these, it feels like a fun baking adventure! The combination of flavors is so delicious, I might just eat the whole batch myself—oops! 🍪
They’re super easy to whip up, and they smell amazing while baking. I like to enjoy them warm with a tall glass of milk. Perfect for sharing, but good luck with that!
Key Ingredients & Substitutions
Unsalted Butter: Brown butter gives a rich, nutty flavor to these cookies. If you’re short on time, you can use regular melted butter, but you’ll miss that depth.
Granulated and Brown Sugar: The combination offers a perfect balance of sweetness and moisture. If you prefer less sweetness, reduce the granulated sugar or swap some of it for coconut sugar for a richer flavor.
Chocolate Chips: I love using semisweet chocolate chips, but dark chocolate or even white chocolate could work beautifully if that’s your preference!
Freeze-Dried Raspberries: These provide concentrated raspberry flavor without extra moisture. If you can’t find them, fresh raspberries can be used, but they may make the dough wetter.
What’s the Best Way to Brown Butter?
Brown butter is the key to these cookies’ delicious flavor, but it can be tricky. Here’s how to do it right:
- Use a light-colored saucepan to see the color change of the butter.
- Heat it on medium. Swirl the pan occasionally; this helps the butter brown evenly.
- Watch for foam; it will subside as it browns. You want a deep golden color and a nutty aroma, which takes about 5-7 minutes.
- Remove from heat immediately once you see that color to prevent burning.
Let it cool a bit before adding it to the sugars. This step is crucial for that amazing nutty taste!
Brown Butter Raspberry Chocolate Chip Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 3/4 cup packed light brown 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 cup semisweet chocolate chips or chunks
- 3/4 cup freeze-dried raspberries, lightly crushed
- Flaky sea salt, for sprinkling on top
Time Needed:
This recipe will take about 15 minutes of prep time and an additional 10-12 minutes for baking, plus any extra time for chilling if you choose to do so. Overall, plan for about 30-40 minutes before you can dig into these delicious cookies!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter completely. Continue cooking, swirling the pan from time to time, until the butter begins to foam and turns a rich golden brown color with a nutty aroma (this usually takes about 5-7 minutes). Be careful not to burn it! Once browned, remove it from the heat and allow it to cool slightly.
2. Mix Sugars with Brown Butter:
In a large mixing bowl, combine the granulated sugar, brown sugar, and the slightly cooled brown butter. Beat together until the mixture is smooth and well blended.
3. Add Eggs and Vanilla:
Crack the eggs into the mixture, adding them one at a time while mixing well after each addition. Stir in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined. This helps ensure even distribution of the baking soda and salt in your cookie dough.
5. Make the Dough:
Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, or your cookies might turn out tough!
6. Add Chocolate and Raspberries:
Carefully fold in the semisweet chocolate chips and the lightly crushed freeze-dried raspberries. Make sure the raspberries are evenly distributed without smashing them into the dough.
7. Chill Dough (Optional):
If you prefer thicker cookies, cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This step is optional but helpful for a thicker texture.
8. Preheat Oven:
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
9. Form Cookies:
Scoop out approximately 2-tablespoon portions of dough and place them on the prepared baking sheet, making sure to space them about 2 inches apart.
10. Bake:
Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are golden and the centers are set but still soft. Remember, cookies will continue to bake on the sheet after being removed from the oven!
11. Add Finishing Touch:
As soon as the cookies are out of the oven, sprinkle a small pinch of flaky sea salt on top of each cookie for that perfect finishing touch.
12. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature, and watch them disappear!
These cookies are a delightful mix of flavors with a nutty twist from the brown butter, tangy raspberry bursts, and melty chocolate, all topped with a hint of sea salt. Enjoy your baking adventure!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries, but keep in mind they will add more moisture to the dough. To compensate, you may want to reduce the other wet ingredients slightly or adjust the baking time to ensure the cookies bake properly.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze the cookies. Just wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and store it in the refrigerator for up to 2 days. Just make sure to cover it tightly. You can also freeze the dough for up to 3 months; scoop the dough into balls first, place them on a baking sheet to freeze, then transfer the frozen dough balls to a container or bag for storage. Bake straight from the freezer, adding an extra minute or two to the bake time.
What If My Cookies Spread Too Much?
If your cookies spread too much, it could be due to several factors, such as incorrect measurements or not chilling the dough. Make sure to measure flour accurately and consider chilling the dough before baking to help them maintain their shape.
