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:

1. Preheat the Oven:
   • Preheat the oven to 350°F (175°C).
   • Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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