If you’re looking for the ultimate cookie that combines the rich, nutty flavor of brown butter with the tart sweetness of raspberries and the creamy melt of chocolate, look no further!
These Brown Butter Raspberry Chocolate Chip Cookies are the perfect balance of indulgence and freshness in every bite.
They’re quick to make, unbelievably delicious, and guaranteed to satisfy any sweet tooth.
Grab a glass of milk and enjoy these warm, gooey cookies—because nothing beats a homemade treat straight from the oven!
For Brown Butter Raspberry Chocolate Chip Cookies
- Salted Butter – brown the butter to enhance the nutty flavor.
- Brown Sugar – for a rich sweetness and a hint of molasses.
- Granulated Sugar – to balance the brown sugar with a cleaner sweetness.
- Eggs – to add moisture and structure to the dough.
- Vanilla Extract – for a warm, aromatic depth.
- All-Purpose Flour – to form the base of the cookie dough.
- Baking Soda – to help the cookies rise and spread evenly.
- Kosher Salt – enhancing the flavors and balancing sweetness.
- Chocolate Chunks or Chips – for that decadent, melty chocolate goodness.
- Fresh or Frozen Raspberries – for a burst of fresh, tart flavor.
- Flaky Sea Salt – Optional, for sprinkling on top for a sweet-salty finish.
Brown Butter Raspberry Chocolate Chip Cookies
Craving a cookie that’s the perfect mix of sweet, salty, and fruity? These Brown Butter Raspberry Chocolate Chip Cookies are just what you need.
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Servings: 24 cookies
Notes
Ingredients:
- 2 sticks (1 cup) salted butter, softened
- 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 (optional, for sprinkling)
Instructions:
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Brown the Butter:
- Add the butter to a skillet over medium heat.
- Cook for 3-4 minutes until the butter turns golden brown, then remove from heat.
- Transfer the butter to a heatproof bowl and let it cool for about 5 minutes.
- Mix the Wet Ingredients:
- In the bowl with the cooled brown butter, whisk in the brown sugar, granulated sugar, eggs, and vanilla extract until smooth and combined.
- Add the Dry Ingredients:
- Stir in the flour, baking soda, and kosher salt until the dough comes together.
- Gently fold in the chocolate chunks or chips and raspberries, being careful not to overmix to avoid breaking the raspberries too much.
- Shape the Dough:
- Roll the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.
- Flatten each dough ball slightly with your hands (the dough may be a little sticky due to the berries).
- Bake the Cookies:
- Bake the cookies for 8 minutes.
- Rotate the baking sheet and tap it on the counter 1-2 times to flatten the cookies further.
- Bake for an additional 2-3 minutes, or until the edges are just set.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes. The cookies will continue cooking slightly from the residual heat.
- Once they’ve cooled slightly, sprinkle with flaky sea salt, if desired.
- Enjoy warm, or store in an airtight container for up to 4 days.
Nutrition
Calories: 141 kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 27mg | Potassium: 24mg | Fiber: 0g | Sugar: 4g | Vitamin A: 58 IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0mg
- How do I prevent the raspberries from making the cookie dough too wet?
Fresh raspberries work best for this recipe, as they tend to be firmer. If you’re using frozen raspberries, add them straight from the freezer to the dough. This way, they won’t release too much moisture. Gently fold the raspberries in to avoid breaking them down too much. - Can I use salted butter instead of unsalted butter?
Yes, you can. Just be mindful of the extra salt. If you use salted butter, consider reducing the kosher salt in the dough, or you may end up with a salty taste. - Should I chill the dough before baking?
You don’t need to chill the dough for this recipe. Chilling could make the cookies a little denser. You can bake them right after mixing the dough, which helps preserve their light and chewy texture.
- How can I enhance the brown butter flavor in my cookies?
To get a stronger brown butter flavor, make sure the butter is cooked until it turns a golden amber color and releases a nutty aroma. Be careful not to burn it—watch the butter closely as it browns. - My cookies spread too much during baking. How can I fix that?
Over-softened butter or too much baking soda could be the culprit. Ensure your butter is softened, but not melted. If the dough is too wet from the raspberries, try adding a little more flour to help the cookies keep their shape.
