These brown butter raspberry chocolate chip cookies are simply delightful! The nutty flavor of brown butter pairs perfectly with sweet, juicy raspberries and melty chocolate chips.
Baking these cookies is like a warm hug! I love how the fruity and chocolatey bites come together. Every cookie is a treat, and they disappear fast—so maybe hide a few for yourself! 😄
Key Ingredients & Substitutions
Brown Butter: This is the magic behind the nutty flavor in your cookies. To make perfect brown butter, watch it carefully as it can go from brown to burnt quickly. If you’re short on time, you can use regular melted butter, but brown butter adds depth.
Raspberries: Fresh raspberries are delicious, but you can also use freeze-dried raspberries. They won’t add extra moisture, which helps keep your cookies from getting soggy. You could substitute with cherries, strawberries, or even blueberries if you like!
Chocolate Chips: While semisweet chips are great, feel free to mix in milk or dark chocolate for a different touch. If you’re a fan of white chocolate, that works too. You can also use dairy-free options if you’re keeping it vegan!
Flour: The recipe calls for all-purpose flour, but you can substitute with a gluten-free blend if needed. Just ensure it’s suitable for baking, and your cookies will turn out yummy!
How Do I Get Perfectly Browned Butter?
Brown butter is a key player in these cookies, giving them a rich flavor. Here’s a simple way to achieve it:
- Start with unsalted butter in a medium saucepan over medium heat. Allow it to melt completely.
- Continue cooking, stirring occasionally, until the butter foams. Keep an eye on it as it can brown quickly!
- Once the color shifts to a golden brown and a nutty aroma fills the air (about 5-7 minutes), take it off the heat immediately.
- Let it cool before mixing into your cookie dough to avoid cooking the eggs.
With a bit of patience, you’ll have that rich flavor packed into your cookies! Enjoy baking! 🥳
Brown Butter Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup fresh raspberries (or freeze-dried raspberries for less moisture)
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 10-12 minutes of baking time. Don’t forget to add at least 30 minutes for chilling the dough. So, in total, you’ll need around 1 hour to enjoy these cookies from start to finish!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep cooking it, swirling the pan occasionally, until it foams and turns golden brown with a lovely nutty aroma, which should take about 5-7 minutes. Watch carefully so it doesn’t burn! Once done, remove from heat and let it cool slightly.
2. Mix Sugars and Eggs:
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat everything together until it’s well combined. Add in the eggs one at a time, mixing well after each addition. Lastly, stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps ensure even distribution of the leavening agent.
4. Make the Dough:
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful! Mixing too much can make your cookies tough. You want to stop when there are still a few floury bits.
5. Add Chocolate and Raspberries:
Gently fold in the chocolate chips and carefully add the raspberries, trying not to break them up too much. You want those sweet bursts of fruit in every bite!
6. Chill the Dough:
Cover the dough with plastic wrap or a lid and refrigerate it for at least 30 minutes. This step helps the cookies retain their shape while baking.
7. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
8. Shape and Bake:
Scoop generous tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches of space between them. If you’d like, sprinkle a tiny pinch of flaky sea salt on top of each dough ball for that extra touch of flavor!
9. Bake:
Pop the sheets in the oven and bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft—this will give you chewy cookies.
10. Cool:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely. This resting time allows them to set nicely.
And there you have it! Enjoy every delicious bite, savoring the rich nutty flavor of the brown butter mixed with sweet raspberry bursts and melty chocolate! 🍪💖
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess liquid to prevent the dough from becoming too wet. If you can find freeze-dried raspberries, they work even better since they won’t add moisture.
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 freeze them! Just place them in a freezer-safe container or bag, and they’ll keep well for up to 2 months.
Can I Make This Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. If you want to keep it longer, consider freezing it. Just scoop the dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. You can bake them straight from the freezer—just add a couple of extra minutes to the baking time!
What Can I Use if I Don’t Have Brown Sugar?
If you don’t have brown sugar, you can substitute it with granulated sugar. To mimic the flavor of brown sugar, you can add a tablespoon of molasses for each cup of white sugar used. Mix well before adding it to the wet ingredients! This will give your cookies a similar taste and moisture.
