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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.
Hi Tieghan! I made half a batch of these and the flavor was perfect, but the cookies came out way too soft and fluffy, sort of cupcake-like consistency? I used the metric conversion of ingredients, maybe something was off? The dough was pretty runny after mixing, I couldn’t exactly form balls, I just scooped some mush on the baking sheet haha. I’m definitely not giving up though and will try again!
Hi Julia,
Thanks for giving the recipe a try, so sorry to hear you had some issues! It definitely sounds like something was off, maybe it was the metric measurements, maybe it was cutting the recipe in half! Let me know if you try again using the full recipe:) xTieghan
Hi Julia. This recipe is written for high altitude baking. At regular altitudes two eggs will make them cakey. Only one egg is needed for people at normal elevation.
OMG – where to start….the brown butter – fabulous flavor, fresh raspberries – a hint of tart, and you can never go wrong with chocolate. The perfect combo!!!
Hey Tracey,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
They were delicious but mine came out a little wet. Why is that?
Hi Leah,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
Incredible. I can’t stop eating the dough is the only down side 🙂
Hey Emily,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
My cookies came out very fluffy! I love flatter cookies like how yours came out but mine didn’t set like that.
They still taste delicious and I can’t wait to give this another try!
(When I made the dough it was very liquidity, so I thought “oh shoot maybe I forgot the 2nd cup of flour” so I added it. Maybe I added too much flour though…I stuck my dough in the fridge while I waited for cookies to bake and that seemed to help!)
Hi Liz,
Thanks for making this recipe! Sorry to hear yours were fluffy, putting the dough in the fridge caused this:) The colder the dough, the more it will hold its shape. I hope this helps for next time! xx
WOW!!! We have a lot of fresh raspberries this year so this recipe appearing in my email was a no brainer. This recipe was quick and easy to throw together and they turned out sooooo delicious! I forgot to add the sea salt at the end so I guess I’ll have to make them again soon!
Hey Jocelyn,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
These were good! I love that they aren’t so sweet, but are still big on flavor. I accidentally made the cookies too big in the first batch (prob 1.5-2 T) and they turned out flat and oily. Second batch I made smaller and they turned out perfect! Should have paid closer attention. I used a mix of dark choc and white choc because that’s what I had, and it was great! Frozen raspberries worked perfectly. I did cut back on the salt a little per my preference.
Hey Dana,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
Made these and they are amazing!! The raspberries makes them not as sweet as traditional chocolate chips cookies!
Hey Sylvie,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! Happy Thursday! xTieghan
Sooo good!!! Me and boyfriend said “best cookie”. Prefer both warm and cooled down. The tart raspberry pairs perfectly with the chocolate and the salt on top, yum. I think this would be great with any flavor chocolate chip.
Hey Sarah,
Awesome!! Thanks so much for making these cookies and sharing your feedback! Hope you’re off to a great day! xTieghan
Wow, the dough on its own is actual heaven on earth. Can’t wait until they come out! I have some “leftover” dough. Can it sit in the fridge for a few days?
Hey Agnese,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Yes, totally fine to keep in the fridge or freeze the dough! xTieghan
What kind of chocolate bar are you using in your video?
Hi Grace,
I’m using a Chocolove chocolate bar:) Please let me know if you have any other questions! xTieghan
I just finished making these….and they are absolutely delicious!! I normally try to follow your recipes to the tee….but at 9pm at night, I only had one stick of salted butter. So, I used one stick salted and one stick unsalted.
A drizzle of salt after baking and they were perfect! The entire family loves them!
Hey Kristie,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
I just pulled these out of the oven at the 8min mark to smack em and put them back in, and they actually looked done to me. The bottoms are even a bit black on a couple. That could be due to my oven rather than an issue with the recipe, but I recommend checking yours at the 8 minute mark. My son loved them, I think they’re just ok. I think you could do without the extra half teaspoon of salt considering we’re using salted butter, but of course that’s a personal preference. Overall, the cookies are pretty good.
Hi Megan,
Thanks for making the recipe and sharing your feedback, sorry to hear you didn’t love them! xTieghan
Dang, Tiegan! That sounds so good I’m afraid to try it! I’m going to need a recipe that only makes 2, because I suspect I’ll want to eat them all no matter how many there are.
LOL thanks Jan!! Let me know if you give these cookies a try:) xxT
Could you make these with gluten free flour?
Hey Bridget,
Totally, an equal amount of gluten free flour will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
I’ve just made your salty choc rye pretzel cookies and they were delicious- esp when fresh!! Could you sub some rye flour in this recipe? And if so, how much?
Can I substitute a gluten free flour?
Hey Joanna,
Sure, I would use an equal amount of Bob’s Red Mill gluten free flour:) I hope you love the recipe! xx
Hey Amy,
Sure, rye flour sounds like a great idea!! You could sub in as much or as little as you like! Let me know how these turn out for you! xx