Raspberry Brown Butter Chocolate Chip Cookies
These delectable elevated chocolate chip cookies are rich, buttery, and loaded with chunks of chocolate and fresh raspberries. The brown butter adds a nutty depth of flavor that pairs perfectly with the tartness of the raspberries and the sweetness of the chocolate.
Ingredients
- ¾ cup unsalted butter
- 1 ½ cups all purpose flour
- ¾ tsp baking soda
- 1 tsp salt
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- ¾ cup raspberries
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a saucepan, melt the ¾ cup unsalted butter on medium-low heat. Stir frequently for about 4 minutes until the butter begins to brown. Cook and stir until it reaches a golden color. Remove from the heat and transfer to a separate bowl. Cool for about 10 minutes.¾ cup unsalted butter
- Whisk the 1 cup brown sugar and 2 tsp vanilla extract into the butter. Add the 2 eggs and whisk vigorously until lightened in color and volume.1 cup brown sugar, 2 tsp vanilla extract, 2 eggs
- In a separate bowl, whisk together the 1 ½ cups all purpose flour, ¾ tsp baking soda, and 1 tsp salt.1 ½ cups all purpose flour, ¾ tsp baking soda, 1 tsp salt
- Add the dry ingredients into the wet and combine with a spatula until a loose dough forms. Stir in the 1 cup dark chocolate chips and the ¾ cup raspberries. Cover the bowl of dough with plastic wrap and chill in the fridge for at least 1 hour.¾ cup raspberries, 1 cup dark chocolate chips
- Line a large baking sheet with parchment paper. Use an ice cream scoop to scoop 12 evenly sized balls of dough on the baking sheet, at least 2 inches apart.
- Bake for 10-12 minutes until the edges of the cookies are slightly golden but the middle appears slightly underbaked.
- Cool the cookies on the pan for 15 minutes then transfer to a cooling rack and cool for an additional 20 minutes.