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The very best Brown Butter Raspberry Chocolate Chip Cookies. Homemade chocolate chip cookies made with browned butter, sweet brown sugar, and one very special ingredient that really makes these cookies better than the rest – fresh raspberries! These cookies are lightly sprinkled with sea salt for a salty-sweet cookie bite. There’s really nothing not to love! The perfect summertime cookie.
Tuesday cookies! Can’t complain about that! To say that I’ve been working on these cookies for a while would be an understatement. I’ve had the recipe perfected since day one, but I struggled to capture their deliciousness on camera. So, unfortunately, I ended up making these far too many times.
It wasn’t until my very last attempt that I figured out the one special thing my cookies needed. Not only to look amazing but to taste even better – fresh summer raspberries.
They changed my recipe idea completely. Once I made them there was no going back. I knew this was the cookie I wanted to share, I love these.
Here are the simple cookie details
First things first, brown the butter. This is simple. I like to use a medium skillet and brown both sticks of butter over medium heat. Simply let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan, those are the nutty little bits that will make your recipes extra delicious.
When the butter is browned, let it cool off slightly. The rest goes really quickly.
Mix in some brown sugar, granulated sugar, a couple of eggs, and a good amount of vanilla. Then add the flour and baking soda, plus, a pinch of salt. Nothing fancy.
Mix the dough, then gently mix in the chocolate and raspberries. Try to use raspberries that are in good shape and not too wet. This will make them easier to work with and give a better result. And whatever you do, do not overmix. You can use your hands to help mix (or place) the berries and chocolate into each cookie before baking.
You can also use frozen raspberries, do not thaw them though.
Since I love a flat cookie, I gently press the dough balls down, then bake the cookies.
While they bake, you will smell the wonderful scents of rich butter and vanilla.
I know it’s hard to beat a classic chocolate chip cookie. They will always have their own stage to shine, these are just different.
Totally delicious, simple, and fun for summer with the fresh berries. I will say that I haven’t tested this recipe using any other berries. So if that’s a thought of yours, proceed with caution. I’m just not sure how other berries will work. Cookies are tricky, but who knows, they could be amazing!
Other than that, zero notes! Just going to leave you with a little nudge to go bake some weekday cookies!
Looking for summer cookie recipes? Here are a few ideas:
Cookies n’ Cream Chocolate Chip Cookies
Vegan Double Chocolate Chunk Cookies
Healthier Homemade Nutter Butter Cookies
Lastly, if you make these Brown Butter Raspberry Chocolate Chip Cookies. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Raspberry Chocolate Chip Cookies
Servings: 24 cookies
Calories Per Serving: 203 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so. 3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently fold in the chocolate and raspberries, do not overmix.4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. The dough may be a little wet from the berries. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
I’m making these tomorrow morning for the ladies in my family for brunch. Wish me luck!
Thanks so much, Jody! I hope you love these cookies! xT
Just made the cookies this morning and they came out perfect. Had to stop myself and the kids from eating the whole tray in one go!!
The only think I’d say is that 9 cookies per tray (I made two) was getting very crammed and the bled into one another. Maybe US trays and ovens are bigger than Irish ones?
Will definitely make these again and play with different types of chocolate and berries too.
Hi Simone,
Happy Sunday! I am thrilled to hear these cookies turned out well for you, thanks a lot for trying them out! I used a 17×12 cookie tray. Xx
I used freeze dried raspberries. They came out great! Gave the cookie chewy raspberry bits with bursts of flavor. I have to make a second batch because the family devoured them.
This recipe is a keeper!
Thanks so much Vicki!! Love to hear this recipe turned out well for you! Have a great Friday! Xx
This is the second time I’ve made these cookies and wow, are they decadent! Can’t beat the chocolate raspberry combo. I’m wondering if I should cut the chocolate back to a heaping cup instead of 1.5 cups so there is a little more cookie to chocolate ratio. I would recommend refrigerating after they cool and storing in the frig. Had one with coffee this morning—delicious way to start the day 🙂
Hi Theresa,
Fantastic! I appreciate you making this recipe and your comment! So glad it turned out well for you:) Sure, you could totally reduce the chocolate to your liking! xT
Like several other people in the comments, my dough came out extremely thin, despite triple checking that I’d followed the recipe to the letter. I had to add nearly 1/3rd cup of flour to get the dough to a consistency that could be formed into balls at all, and because of that, the cookies came out much more biscuit-like.
As it stands, I wouldn’t make this recipe again, as I’m not a big fan of biscuity cookies.
Hi Gin,
Thanks for trying this recipe and sharing your feedback. Unfortunately, they were biscuit like because of all the flour that you added:) Next time, I would just pop the dough in the fridge and then you should be able to easily for it into balls. I hope this helps! xx
Made these on a whim because i wanted cookies immediately without having to wait for the dough to chill. Best decision ever! Way too yummy for how easy they are. I even put a twist on it by mixing some matcha powder into half the dough for a pretty green swirl!
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
These look absolutely delicious and I can’t wait to make these! But, can these be made with plain melted butter instead of browned butter? Thanks!
Hey Sienna! I haven’t ever tried that before but I think that should work fine! xT