Raspberry Chocolate Brown Butter Cookies

Makes 🍪 12 cookies

Prep Time ⏱ 20 minutes

Cool Time ❄️ 10 minutes

Bake Time 🔥 9–11 minutes

Difficulty 🎯 Easy

🛒 What You'll Need

For the Brown Butter Cookies

½ cup (113g) unsalted butter (we're browning this bad boy, and your kitchen is about to smell AMAZING)
⅓ cup (72g) light brown sugar, packed
⅓ cup (66g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cups (163g) all-purpose flour
1 tsp kosher salt
1 tsp baking soda
½ cup (85g) chocolate chunks (the chunkier the better for maximum gooey pockets. I chose flavored raspberry chocolate because I was feeling creative and it just made sense)
Half of 1 small container fresh raspberries (You might not use them all depending on how many raspberries you want to incorporate)
Flaky salt, for topping (optional but adds that salty/sweet combination)

Step 1: Prep Your Pans

1Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

Step 2: Brown That Butter (The Magic Step! ✨)

2Cut your butter into cubes and place in a pan over medium heat. Stir as it melts, then keep stirring as it starts to bubble and foam. After 3–4 minutes the foam will subside and you'll spot gorgeous golden-brown flecks forming at the bottom of the pan (that's the flavor gold right there! 🥇). Turn off the heat immediately and pour the browned butter into a large bowl. Let it cool for about 10 minutes until it's no longer hot to the touch. Your kitchen will smell incredible at this point... you're welcome! 😊

Step 3: Make the Dough

3Add both sugars to your cooled browned butter and mix with a stand mixer or hand mixer for about 2 minutes until well combined and looking smooth.
4Add the egg and vanilla extract and mix for another minute until everything is incorporated.
5Add the flour, salt, and baking soda. Mix on low just until no streaks of flour remain (don't overmix here!) Fold in the chocolate chunks on low or by hand until just combined. The dough is going to look (and smell!) absolutely dreamy at this point. 😍
6Gently break 8-12 of the raspberries into smaller pieces, taking care not to burst too much of the juice. We want those beautiful little pockets of raspberry in every bite, not a pink swirl!

Step 4: Scoop & Top

7Use a large 3 Tbls cookie scoop to portion out your dough. These are big, beautiful cookies and they need their space on the cookie sheet. Gently press a cute little half of a fresh raspberry on top of each dough ball.

Step 5: Bake to Perfection

8Bake for 9–11 minutes, until the edges are just starting to set but the centers still look soft and slightly underdone. That's your sweet spot! The moment they come out of the oven, finish each cookie with a tiny pinch of flaky salt if you want. Let them cool on the baking sheet for 15 minutes (we know it's torture, but this is what gives you that perfect fudgy, chewy center.) Then transfer to a cooling rack to cool completely. Or just eat one warm. We won't tell. 😄

Use a light-colored pan when browning your butter (it makes it so much easier to see when those golden flecks appear so you don't accidentally burn it).
Room temperature egg is key! A cold egg can cause the browned butter to seize up. Just leave it out for 30 minutes before you start.
Fresh raspberries only here (frozen raspberries release too much water and will make the dough wet and tricky to work with).
Give your dough balls space on the baking sheet! These cookies spread into big, gorgeous rounds and need plenty of room to do their thing.
The flaky salt on top is optional (Be sure to use it sparingly. Too much can ruin the cookie).

Since these cookies have fresh raspberries in them, they're best enjoyed within 2–3 days. Store them in an airtight container in the fridge to keep them at their best!

Happy baking, friends — go make something FANCY! 🍫💕✨

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