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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.
Ok T, this cookie recipe is amazing! It’s not only so good but super EASY! I’m just starting to cook more and this was my second recipe from you. Used fresh organic raspberries which actually were so ripe they separated and mushed apart making them smear into the batter and taste even better. I did not tap the cookies or rotate them and they were fluffy and still phenomenal. Gave some to my neighbor, MIL, girlfriends, and my 3 and 2 year old to try. My youngest kept spinning around saying, “so yummy so yummy!” I have to ask, as a newbie to baking, could I use less butter and still get the same result? Thank you for all of your recipes! Can’t wait to try something else!
Hey Ariella,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! I would not reduce the butter. Thanks so much for your kind message:) ?Tieghan
Mine were fluffy like cake, but absolutely delicious! I’m pretty sure I just over-mixed. Could care less, I’m going to make this again and again!
Unless you’re at a high altitude you really only need one egg for this recipe. The two eggs is what makes them cakey.
T doesn’t really address that she writes her recipes for baking at over 9,000 feet.
Hey Carley,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
Hi Tieghan! Thank you for another awesome recipe! When I made it I decided to take two trays out at the 8 min mark, banged them on the counter, and then put them back in while one tray I simply left in the oven (but rotated). As predicted, the first two trays came out thinner and chewier and the other one, fluffier. Both were delicious and its nice to have both options in one recipe! (I personally liked the fluffy ones). In the future I might tweak the recipe by reducing the amount of butter. I loved the browning step, but found that 2 sticks left the cookies a bit greasy/heavy for me. I also swapped regular chocolate for white chocolate.
Thanks again!
Hey Caroline,
Thanks a lot for giving these cookies a try and sharing what worked well for you! I am so glad they were enjoyed! Hope you’re having a great Thursday! xx
Delicious – I used frozen raspberries. I also used semi-sweet and white chocolate chips.
A definite make again.
Hey Joanna,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
Very tasty but even after flattening the dough with my hand and banging pan as directed they still came out cake like and thick. I think there is too much baking soda? or maybe it should be baking powder? I followed every step and measurement
Hi there,
Thanks for making the recipe and sharing your feedback. All of the measurements are correct:) Were your ingredients fresh? Did you chill your dough at all? Let me know! xx
Only use one egg in this recipe unless you are also baking at an over 9,000 foot elevation like Teegan.
Two eggs are only needed for high altitude baking.
First recipe I have tried off of here. Definitely a hit! I struggle with baking and am trying to get into it. My boyfriend and his family loved these cookies! Would recommend to anyone, and is easy and different (which I like)! 10/10
Hey Abbey,
I really appreciate you giving these cookies a try, I am so glad to hear they were enjoyed! Hope you’re having a great Wednesday! xT
Hi!!
I made these today and they were SO good! I’m wondering though, mine turned out more cakey and yours looks more chewy. Any idea what I should be doing differently?
Thanks!
I had the same experience, and would love to know what I could do to change that. The consistency seemed more like a pumpkin chocolate chip cookie, not the chewy chocolate chip kind. I am not a baker at all (only made cookies like a couple of times, and they never seem to turn out, even when I follow the recipes), so I have next to no experience! But I would love to know how I can make these cookies less cakey, because the flavor was incredible!
Same here! The taste was absolutely amazing but mine turned out cakey too and your pictures make yours look much more chewy and maybe even a little crispy around the edges? Please tell us your secret… ?
Hi Amber,
Was there anything you adjusted in the recipe? The key to getting them flat is banging the baking sheet on the counter:) Let me know if you have any other questions! xx
Hi Mar,
Did you adjust anything in the recipe? Did you bang the baking sheet on the counter? A little more info would be helpful:) xx
Hey Ali,
Thanks so much for making the recipe and sharing your feedback! Was there anything you may have adjusted in the recipe? Did you bang your baking sheet on the counter? Let me know! xx
Hi Tieghan! Thanks for replying! I don’t think I adjusted anything but maybe I didn’t tap them on the counter hard enough. Should it be a pretty hard tap? They were still delicious though and I will definitely be making them again!
Ohhh yeah! Give them a hard whack lol! You can also gently press the dough down with your hand before baking!
The problem is that she writes her recipes for baking at high altitudes of over 9,000 feet. She needs to use two eggs but people at normal elevations should only use one egg.
I love love love raspberries so I rushed to make these and they were delicious but my cookies always spread too much and get kind of flat, any tips for stopping that? Thank you!
Hey Noelle,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! Don’t follow the instructions for banging the cookies on the counter if you want a less flat cookie. xTieghan
Absolutely beautiful!!! They are perfect.
Hey Kelsey,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan
I would love to try this recipe when the hot weather ends! It’s too hot to bake with no A/C!
I hope you love the recipe Janet!
Hey!
I made these cookies and they were delicious, but they turned out grey and cakey.
I did add extra raspberries to the dough, could that have caused this?
Hi Lena,
Thanks so much for trying the recipe! Was there anything else you may have adjusted? I really have no idea where the grey color is coming from, but for the cakey part of the cookie did you bang your baking sheet on the counter? Let me know! xx
Are you at a high altitude? If you aren’t you should only use one eggs.
Teegan is at over 9,000 feet and has to use two eggs, she just doesn’t really mention that her recipes are for baking at high altitudes.
Wow – SO glad I made these. I’m a novice baker and these turned out great. Thank you!
Hey Kayla,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
Made the brown butter raspberry chocolate chip cookies. And they are absolutely amazing. What great summertime cookie the raspberry was fun to add Thanks
Hey Lee,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
These turned out delicious! Not a super sweet cookie which I liked- I thought my batter was too wet but they still turned out perfect! I also omitted the sea salt and they were still great- I will definitely make them again!
Hey Jessica,
Fantastic!! Thanks a lot for trying these cookies, I am so glad to hear they were a winner! Hope you’re having a great day! xT
Best. Cookie. EVER! These are definitely a bake and eat right away cookie but that’s okay with me! They are amazing! Thanks Tieghan!!!
Hey JoAnn,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks so much for making them:) Happy Monday! xx
Made these to bring to a party and they are amazing. Followed recipe to t and used fresh raspberries that I had frozen. Followed option of placing them manually into each cookie rather than folding into batter.
Hey Andrea,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)