These Brown Butter Raspberry Chocolate Chip Cookies are a tasty treat with a twist! The nutty flavor from the brown butter pairs perfectly with juicy raspberries and melty chocolate chips.
Who knew brown butter could make cookies so fancy? 🍪 I enjoy them warm with a glass of milk—perfect for sharing, although I always try to sneak a few for myself first!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. Brown it for a nutty flavor! If you’re in a pinch, you can replace it with a mix of margarine and olive oil—though it won’t have the same richness.
Brown Sugar: Light brown sugar adds moisture and a caramel taste. Dark brown sugar is a great substitute for a deeper flavor. If you need a healthier option, try coconut sugar, but it may alter the cookie texture slightly.
Raspberries: Fresh raspberries give a burst of tartness. If you can’t find them, use frozen as they work well too! Just be careful not to thaw them, as they’ll get mushy. You can also substitute with chopped strawberries or cherries.
Chocolate Chips: Semisweet chips are classic, but dark chocolate has a rich flavor. If you want a bit of fun, white chocolate adds sweetness and pairs nicely with raspberries!
How Do I Achieve Perfectly Browned Butter?
Browned butter adds a rich, nutty taste that makes these cookies special. Here’s how to do it right:
- Start with medium heat; it prevents burning. Stir constantly as it foams.
- Watch carefully for a golden-brown color and nutty aroma, around 5-7 minutes. Don’t walk away!
- Remove it from heat immediately once it turns brown to stop the cooking process.
- Let it cool slightly before mixing it into your sugars for best results.
I also find that letting the butter cool a bit makes it easier to blend into your mixture without scrambling the eggs. Happy baking!
How to Make 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 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips or chunks
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- Flaky sea salt, for sprinkling (optional)
Time Estimate:
This delicious cookie recipe will take about 20 minutes for preparation and about 10-12 minutes for baking. Plus, you should set aside time for the cookies to cool, which brings the total time to about 30-40 minutes until they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Brown the Butter:
In a medium saucepan over medium heat, melt the unsalted butter. Keep stirring frequently as the butter foams and then begins to turn golden brown and develop a nutty fragrance. This process should take about 5-7 minutes. Once browned, remove it from the heat and let it cool for a few moments.
3. Mix the Sugars:
In a large mixing bowl, combine the browned butter with the packed light brown sugar and granulated sugar. Whisk until the mixture is nice and smooth.
4. Add Eggs and Vanilla:
Crack in the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract for some lovely flavor.
5. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. It’s important to mix this up so everything is evenly distributed.
6. Mix Everything Together:
Gradually add the dry ingredients to your butter and sugar mixture. Stir gently until just combined—try not to overmix!
7. Fold in Chocolate and Raspberries:
Gently fold in the chocolate chips or chunks, along with the raspberries. Be gentle, so you don’t squish the berries too much!
8. Portion the Dough:
Using rounded tablespoons or a cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
9. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for about 10-12 minutes. You want the edges to be golden while the centers look just slightly underbaked. They will continue to firm up as they cool.
10. Cool and Serve:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This will help them set up nicely. Optionally, sprinkle them with flaky sea salt while they’re still warm to enhance the flavor.
Enjoy your deliciously soft and flavorful Brown Butter Raspberry Chocolate Chip Cookies! They’re perfect for sharing (or keeping for yourself!).
Can I Use Different Types of Berries?
Absolutely! While raspberries are delicious, you can substitute them with other berries like blueberries, strawberries, or even chopped cherries. Just keep in mind that the flavor will change slightly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week or freeze them for up to 3 months—just layer them with parchment paper to prevent sticking!
What If My Cookies Come Out Too Flat?
If your cookies spread too much and come out flat, it could be due to melted butter being too warm when combined with sugars or not enough flour in the dough. Make sure to measure your flour correctly and let the browned butter cool slightly before mixing it in.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 24 hours. Just be sure to let it sit at room temperature for about 10-15 minutes before baking for even results. Alternatively, you can scoop the dough into balls and freeze them for an easy bake whenever you want fresh cookies!
