Irresistible brown butter raspberry chocolate chip cookies are a delightful treat that combines the rich nuttiness of brown butter with the tartness of fresh raspberries and the sweetness of chocolate chips. This recipe creates cookies that are perfectly chewy, a little crispy on the edges, and bursting with flavor. You can expect everyone to rave about these cookies once they take a bite.
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Why You’ll Love This Irresistible Brown Butter Raspberry Chocolate Chip Cookies Recipe
These brown butter raspberry chocolate chip cookies are more than just an average dessert. The brown butter adds a deep flavor that elevates your traditional chocolate chip cookie experience. The tart raspberries introduce a refreshing burst that complements the chocolate wonderfully.
Brown Butter Raspberry Chocolate Chip Cookies
Ingredients
Method
- Melt the unsalted butter in a saucepan over medium heat, stirring constantly until it turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Use a mixer to beat until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix this dry blend into the wet mixture until just combined.
- Gently fold in the chocolate chips and fresh raspberries, being careful not to crush the raspberries too much.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper. Use a cookie scoop or spoon to drop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Perfect for family gatherings, brunches, or simply to satisfy your sweet tooth, these cookies are sure to impress. Plus, they are easy to make and use ingredients you likely already have at home.
How to Make Irresistible Brown Butter Raspberry Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (brown it for flavor)
- 1 cup brown sugar (adds moisture and depth)
- 1 cup granulated sugar (adjust sweetness to taste)
- 2 large eggs (binds the dough)
- 2 teaspoons vanilla extract (pure vanilla recommended)
- 2 cups all-purpose flour (can use gluten-free flour blend)
- 1 teaspoon baking soda (essential for texture)
- 1 teaspoon salt (omit if using salted butter)
- 1 cup chocolate chips (semi-sweet is ideal)
- 1 cup fresh raspberries (can substitute with chopped strawberries)
Step-by-Step Instructions: How to Make Brown Butter Raspberry Chocolate Chip Cookies
Brown the Butter: Begin by melting the unsalted butter in a saucepan over medium heat. Stir constantly until the butter turns a golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
Mix Sugars: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Use a mixer to beat until smooth and creamy.
Add Eggs and Vanilla: Once mixed, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix this dry blend into the wet mixture until just combined.
Fold in Chocolate and Raspberries: Gently fold in the chocolate chips and fresh raspberries to the cookie dough. Be careful not to crush the raspberries too much.
Chill the Dough: For the best texture, cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Scoop and Bake: Line a baking sheet with parchment paper. Use a cookie scoop or spoon to drop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are golden brown.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Irresistible Brown Butter Raspberry Chocolate Chip Cookies
These cookies are best enjoyed warm with a glass of milk, coffee, or tea. You can also serve them at gatherings, where they will surely be a hit. For a delightful presentation, stack them on a plate, and add fresh raspberries on the side for additional color and flair.
How to Store Irresistible Brown Butter Raspberry Chocolate Chip Cookies
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for a longer time, consider freezing them. To freeze, place the cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to three months. When ready to enjoy, thaw at room temperature or warm them in the oven for a few minutes.
Tips to Make Irresistible Brown Butter Raspberry Chocolate Chip Cookies Perfect
- Brown Butter Wisely: Take care when browning the butter; it can burn quickly. Stir continuously and watch closely.
- Chill Dough for Better Texture: Chilling the dough helps prevent spreading and enhances the flavor.
- Use Fresh Ingredients: Fresh raspberries give you the best flavor and texture. If they are not in season, consider using frozen raspberries, but drain excess moisture first.
Flavor Variations
Get creative with this cookie recipe by trying different flavor additions such as:
- Nuts: Add chopped walnuts or pecans for a crunchy texture.
- Spices: A pinch of cinnamon or nutmeg can add warmth and depth.
- Citrus Zest: Lemon or orange zest can brighten flavors.
- Chocolate Varieties: Experiment with dark or milk chocolate chips instead of semi-sweet.
Pro Tips for Success
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep the cookies tender.
- Uniform Size: Use a cookie scoop to ensure uniform cookie sizes for even baking.
- Watch Baking Time: Every oven is different; keep an eye on the cookies and pull them out when edges are golden brown but centers are still soft.
FAQs About Irresistible Brown Butter Raspberry Chocolate Chip Cookies
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries in this recipe. Just ensure they are thawed and lightly drained to minimize excess moisture, which could affect the cookie’s texture.
How do I know when the cookies are done?
The cookies are ready when the edges are lightly golden but the centers appear a bit underbaked. They will continue to cook slightly after being removed from the oven.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 48 hours before baking. You can also freeze the dough for up to three months. Just scoop the dough onto a baking tray, freeze until firm, and transfer to a freezer-safe bag.
Final Thoughts
Irresistible brown butter raspberry chocolate chip cookies are a delightful mix of flavors and textures that will please anyone who takes a bite. With their easy preparation and luscious taste, they’re perfect for any sweet occasion. So gather your ingredients and indulge in the process of making these unforgettable cookies—your taste buds will thank you!