Brown Butter Raspberry Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. These cookies feature nutty brown butter, tart raspberries, and rich chocolate chips, all combined in a soft and chewy cookie dough. The addition of brown butter adds depth of flavor, while the raspberries provide a refreshing tangy contrast to the sweetness of the chocolate chips. These cookies are perfect for any occasion, whether you want to indulge in a sweet treat for yourself or impress guests with a unique and delicious dessert. They are easy to make and sure to be a crowd-pleaser.
Method- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool for 5-10 minutes.
- In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until well combined. Add in the eggs and vanilla extract, and whisk until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries and chocolate chips.
- Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Brown Butter Raspberry Chocolate Chip Cookies!