Brown Butter Raspberry Chocolate Chip Cookies.
There’s something magical about the combination of brown butter, fresh raspberries, and rich chocolate that creates a cookie experience like no other. These Brown Butter Raspberry Chocolate Chip Cookies are the perfect blend of nutty sweetness and fruity tartness, with a chewy texture that will leave you craving more. Whether you’re baking for a special occasion or simply indulging in a well-deserved treat, these cookies are sure to impress. Let’s dive into why I love this recipe and how you can whip up a batch in your own kitchen.
Why I Love This Recipe
The flavor profile of these Brown Butter Raspberry Chocolate Chip Cookies is what truly sets them apart. The brown butter adds a deep, nutty richness, while the fresh raspberries provide a burst of tartness that complements the sweetness of the chocolate. Each bite is a delightful journey of flavors and textures, making them the perfect treat for any time of the year. Plus, they’re incredibly easy to make, which means you can enjoy homemade cookies without spending hours in the kitchen.
Ingredient Checklist
To make these delicious cookies, you’ll need the following ingredients:
- 2 sticks (1 cup) salted butter at room temperature
- 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 for sprinkling
Tools & Equipment Needed
To make your cookie-making experience seamless, gather the following tools:
- Baking sheet – for placing the cookies.
- Parchment paper – to line the baking sheet for easy cleanup.
- Mixing bowls – for combining the ingredients.
- Whisk – to mix wet ingredients.
- Rubber spatula – for folding in the chocolate and raspberries.
- Cookie scoop – for evenly portioning the dough.
Mastering Brown Butter Raspberry Chocolate Chip Cookies.: How-To
Step 1: Brown the Butter
Start by browning your butter. In a saucepan over medium heat, melt the salted butter. Stir continuously until it starts to foam and turn a golden brown color, giving off a nutty aroma. This process usually takes about 5-7 minutes. Once browned, remove it from the heat and let it cool slightly.
Step 2: Mix the Sugars
In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the slightly cooled brown butter into the bowl and mix well until the sugars are fully combined.
Step 3: Add the Eggs and Vanilla
Add the two large eggs and the tablespoon of vanilla extract to the sugar mixture. Whisk until everything is well incorporated and smooth.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Fold in Chocolate and Raspberries
Using a rubber spatula, gently fold in the chopped chocolate or chocolate chips, followed by the fresh or frozen raspberries. The raspberries can be delicate, so handle them with care.
Step 6: Chill the Dough
Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape while baking.
Step 7: Preheat and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough is chilled, use a cookie scoop to portion out the dough onto the prepared baking sheet, leaving space between each cookie.
Step 8: Sprinkle with Sea Salt
Before baking, sprinkle a pinch of flaky sea salt on top of each cookie for an added flavor boost.
Step 9: Bake
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Raspberry Chocolate Chip Cookies with a glass of milk or your favorite beverage!
What to Use Instead
If you’re missing any of the ingredients or looking for alternatives, consider these options:
- Butter: You can replace salted butter with unsalted butter and add a pinch of salt to the recipe.
- Brown Sugar: Coconut sugar can be a great alternative for a deeper flavor.
- Eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) can be used as a substitute for egg binding.
- Flour: Whole wheat flour can be used for a nuttier taste and additional fiber.
Slip-Ups to Skip
When making your Brown Butter Raspberry Chocolate Chip Cookies, avoid these common mistakes:
- Not browning the butter: This step adds a rich flavor that is essential to the cookie’s character. Take the time to brown it well!
- Overmixing the dough: Mixing too much can lead to tough cookies. Mix until the ingredients are just combined.
- Skipping the chilling step: Chilling the dough helps the cookies hold their shape and enhances the flavors.
- Baking at the wrong temperature: Always preheat your oven to ensure even baking.
Prep Ahead & Store
These cookies are perfect for prepping ahead or storing:
You can prepare the dough in advance and refrigerate it for up to 3 days before baking. Alternatively, you can freeze the dough for up to 3 months. Just scoop the cookie dough onto a baking sheet, freeze until solid, and store the dough balls in a freezer-safe bag. When you’re ready to bake, there’s no need to thaw; just add a couple of extra minutes to the baking time!
Once baked, store the cookies in an airtight container at room temperature for up to one week. For longer freshness, consider freezing the baked cookies. Just ensure they’re fully cooled before placing them in a freezer-safe bag.
Common Qs About Brown Butter Raspberry Chocolate Chip Cookies.
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work wonderfully in this recipe. Just be gentle when folding them into the dough as they can be more delicate than fresh ones.
What is the best way to store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture.
How do I know when the cookies are done baking?
The cookies should be golden brown around the edges and slightly soft in the center. They will firm up as they cool, so don’t worry if they look a little underbaked when you take them out!
Make It Tonight
Now that you know all the tips and tricks, it’s time to make your own batch of Brown Butter Raspberry Chocolate Chip Cookies. With their irresistible flavor and chewy texture, these cookies are bound to become a favorite in your household. So gather your ingredients, channel your inner baker, and let the aroma of fresh cookies fill your kitchen. Happy baking!
The joy of creating your own Brown Butter Raspberry Chocolate Chip Cookies is not just in the eating, but also in the process. Each step is filled with anticipation and delight, promising a delicious treat that you can share with family and friends. So roll up your sleeves, get baking, and treat yourself to these delectable cookies tonight!
Brown Butter Raspberry Chocolate Chip Cookies.
Ingredients
Equipment
Method
- Start by browning your butter. In a saucepan over medium heat, melt the salted butter. Stir continuously until it starts to foam and turn a golden brown color, giving off a nutty aroma. This process usually takes about 5-7 minutes. Once browned, remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the slightly cooled brown butter into the bowl and mix well until the sugars are fully combined.
- Add the two large eggs and the tablespoon of vanilla extract to the sugar mixture. Whisk until everything is well incorporated and smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a rubber spatula, gently fold in the chopped chocolate or chocolate chips, followed by the fresh or frozen raspberries. The raspberries can be delicate, so handle them with care.
- Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape while baking.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough is chilled, use a cookie scoop to portion out the dough onto the prepared baking sheet, leaving space between each cookie.
- Before baking, sprinkle a pinch of flaky sea salt on top of each cookie for an added flavor boost.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Raspberry Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Notes
- Chill the dough for the best texture and shape.
- Try substituting with unsalted butter if needed.
- Store cookies in an airtight container to maintain freshness.
