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These Brown Butter Chocolate Chip Cookies with Raspberries are rich, chewy, and completely irresistible. Browning the butter adds a deep, nutty flavor that pairs beautifully with melty chocolate chips, while juicy raspberries bring a bright pop of tartness to every bite. The combination is unexpected, yet absolutely delicious—creating a bakery-style cookie that’s soft in the center, slightly crisp around the edges, and packed with flavor. If you’re looking for a unique chocolate chip cookie recipe that will have everyone asking for seconds, these raspberry chocolate chip cookies are it!
Ingredients
- 1 C butter (I use salted)
- 1 1/4 C dark brown sugar, packed
- 1/2 C white sugar
- 2 eggs
- 1 egg yolk
- 1 Tb vanilla
- 2 3/4 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 C semi sweet chocolate chips, divided
- 1 C milk chocolate chips
- 1 1/2 C frozen raspberries
- sea salt crystals
Instructions
- Preheat your oven to 350 degrees.
- Place your butter in a 12 inch skillet and heat over medium high heat. Stir it continually while it melts, bubbles up, foams and turns from yellow to golden brown. Once the butter is brown and gives off a nutty aroma, remove the pan from the stovetop and pour it into a bowl. I usually pour it into the bowl I'm going to mix the dough in. Allow it to cool to room temperature for 30 minutes.
- To the brown butter, add the brown and white sugars. Beat with hand beaters, or in your stand mixer for 2-3 minutes on medium high speed, or until nice and fluffy. Add the eggs and egg yolk and beat for another 2 minutes. Add the vanilla and beat just until incorporated.
- Add the flour, baking soda and salt to the top of the bowl. Toss a bit with a fork to make sure all these dry ingredients get incorporated. Then beat again with your stand mixer until well incorporated.
- Add 1 C of the semi sweet chocolate chips and the entire amount of milk chocolate chips to the bowl. Mix just until combined.
- Add the frozen raspberries and gently fold them in. Be sure not to overmix here.
- Scoop the dough into balls (about 2 Tb each) and place onto cookie sheets that have been sprayed with cooking spray, or have been lined with parchment paper. You want to work quickly here, so the raspberries don't thaw too much.ย I like to place the bowl full of dough into the fridge between scooping each new sheet of dough balls.
- Bake for 9-10 minutes, or until the cookies have small cracks along the top. Be sure not to over bake.
- Remove from the oven and allow to keep cooking on the hot sheets for about 5 minutes. When the cookies have been out of the oven for 2-3 minutes, press more semi sweet chocolate chips into the top of each cookie and sprinkle with the sea salt crystals.
Enjoy!
Notes
This cookie dough freezes super well.
Recipe from Jamie Cooks It Up!
