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:
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.
- 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
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- 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.