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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.
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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 flavor and texture 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.
In a large bowl, 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 cookie 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 this mixture. 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I wonder if freeze-dried might work better in this recipe? It wouldn’t add moisture.
Hi Heather,
You could totally try that, I think it would work well for you! Let me know how the recipe turns out! xx
Would these survive being baked, then frozen until they are needed? 🙂
Hi KJ,
They should be okay for you! I hope you love this recipe, please let me know if you give it a try! xx
I only have unsalted butter. Should I add additional salt to make up for it?
Hi Leah,
You could add 1/4 teaspoon of salt. Please let me know if you give this recipe a try, I hope you love it! xx
Hi Tieghan – would it work to make the dough, let it sit in the fridge overnight, and bake the next day? Thanks!
Hi Natalee,
You bet, that will work well for you! I would let the dough come back to room temp:) Please let me know if you give the recipe a try, I hope you love it! xx
These were so delicious!! They were quick and easy to make with my toddler.
Hi there,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Are you baking these cookies in high altitude? If so, the baking temp/time would be different.
Hi Jennifer,
You should be able to follow this recipe as instructed without any issues:) Please let me know if you have any other questions! xx
Yes, it’s not disclosed but this recipe is written for high altitudes.
Love the flavors and soo easy but they were very very soft any thoughts are welcome thank you
Hi Dawn,
Thanks for making these cookies! Was there anything you may have adjusted in the recipe? It’s hard for me to say what happened without knowing a little more info? Was the butter cooled? That is my guess as to why they were so soft! xx
Hi, what if we want to make them without egg, what would you suggest to use instead of eggs
Hi Minal,
So sorry, I’ve not tested this recipe without the egg. Maybe give this one a try:
https://www.halfbakedharvest.com/vegan-double-chocolate-chunk-cookies/
Please let me know if you have any other questions! xx
Great cookies!! The soft classic chocolate chip cookie with the touch of raspberry and sometimes a full blast of that berry! Beautiful complimentary cookie!
With that being said I have to agree with my fellow bakers. The butter is way too hot I waited at least a hour for it to cool before mixing this batch. I like a soft cookie so I added a tad more white sugar. Mixed in the chocolate chips and it was a great consistency, but once I added fresh raspberries it became way too wet from the juice of the berry, really sticky dough making it impossible to roll into balls, so I just plopped the dough on the parchment paper and shaped a circle flattening the top. I recommend chopped up and frozen berries would give you easier batter. I also did not like the time of 8 minutes for baking, I had to increase the time to 10-11 minutes to get that golden color.
Overall a great recipe! Thanks!
Hi Janaya,
Thanks for giving the recipe a try and sharing your feedback, I’m glad these were enjoyed. Wow!! An hour seems quite long for your butter to cool, it doesn’t need to be cold:) xTieghan
Just tried this recipe for the first time. Easy to make and the cookies are yummy. Only thing is my cookies didn’t flatten even though I pressed the dough down a bit. Any suggestions to help as we like our cookies flat too.
Typo on my name and forgot to rate in initial submittal. ? Wendy
No worries, thanks again Wendy!
Hey Wendy,
Thanks so much for trying this recipe!! Did you bang your baking sheet on the counter as well? That with the pressing of the dough should really flatten them:) xx
These cookies are insanely good!
Thanks so much Julie!!
Literally THE best cookies I’ve ever made, and I’ve made a ton of cookies 🙂 the only thing I would do differently next time is add the raspberries after I already mixed in the chocolate chips. I think that would help keep the raspberries from breaking apart as much. 10/10 <3!
Hey Meagan,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
Did not turn out and followed recipe exactly. Very difficult to fold in raspberries and not have them break. I suspect there is too much flour as they did not spread like the pictures.
Hi Serena,
Thanks for giving the recipe a try and sharing your feedback. All of the measurements are correct. Sorry to hear these were not enjoyed. xTieghan
These were delicious! I waited a bit for the browned butter to get room temp before mixing and they turned out perfect! Thanks for the recipe!
Hi Megan,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
Tried making these twice now… don’t know what I’m doing wrong but the texture of the dough is very wet. If you want to try making this one at home, I would recommend chilling the dough before adding the chocolate chips and berries. Following the recipe as is causes the dough turns out very wet and goopy.
Hi Sabrina,
Thanks for trying the recipe and sharing your feedback. Sorry to hear you are having some issues. My only guess is that your butter is still too hot. I would let it cool longer next time. Is there anything else you are adjusting? Let me know! xx
my dough was super wet and the cookies didn’t turn out…how can I fix this?
Hi Colleen,
Thanks for giving the recipe a try, sorry to hear you had some issues. I need a little more info before I am able to figure out what went wrong. Was there anything you may have adjusted in the recipe? Let me know! xx
hey, these cookies should cool for way more than five minutes. i tried to make these tonight and the batter was way too warm. the chocolate chips melted and nothing emulsified :/ would recommend changing it the recipe to be “until the butter is room temperature”. want to make sure other people avoid this mistake!
Hi Kellan,
Thanks so much for giving the recipe a try and sharing your feedback. Did you transfer your butter out of the skillet? That really should help it cool quickly. I’m not sure emulsify is the correct wording here, you definitely wouldn’t want that for cookies. Please let me know how I can help! xTieghan
hey! i did transfer the butter into another bowl, but it needed much longer than 5 minutes to cool. it caused the butter to separate from the rest of the dough, and the dough was extremely wet and impossible to roll into a ball. i think the butter needed to cool to room temperature. your recipes always work for me! this one didn’t :/ thanks for your help.
I’m so excited to try these! One question…I’d like to freeze some unbaked dough balls. Would you recommend letting them thaw completely before baking or baking from frozen? Any recommendations? Thank you!
Hey Kyann,
I would let the dough balls thaw and then bake:) I hope you love this recipe, please let me know if you give it a try! xTieghan