If you’re ready for a cookie that’s bursting with rich flavors and a bit of gourmet flair, I have just the thing for you. This Chocolate Raspberry Cookies with Brown Butter Recipe is one I absolutely love because it combines nutty, caramel-y brown butter with the perfect balance of tart raspberries and decadent dark chocolate. The texture is just right — soft and fudgy inside with slightly crisp edges — and the raspberry surprise makes each bite unforgettable. Trust me, once you try these cookies, you’ll wonder how you ever lived without them!
Why You’ll Love This Recipe
- Brown Butter Magic: The browned butter adds a deep, nutty flavor that makes these cookies stand out from your typical chocolate chip.
- Burst of Freshness: Raspberries give a tangy brightness that perfectly complements the rich cocoa and chocolate.
- Texture Perfection: Soft and fudgy in the middle with a slight crisp on the edges – the best of both worlds.
- Easy to Make: No fancy ingredients or complicated steps, just straightforward techniques that anyone can follow.
Ingredients You’ll Need
Each ingredient plays a starring role in this Chocolate Raspberry Cookies with Brown Butter Recipe—right from the incredible depth of browned butter to the fresh burst of raspberries. Make sure you pick good-quality cocoa powder and chocolate for the most intense flavor.
- Unsalted butter: Browning it yourself really wakes up a rich, caramel-like aroma that’s the heart of this recipe.
- Brown sugar and granulated sugar: Together, they balance moisture and sweetness perfectly in the cookie dough.
- Egg: Use room temperature eggs to help with dough emulsion and texture.
- Sea salt: A little salt enhances all the sweet and tart flavors, don’t skip it!
- Pure vanilla extract: Quality vanilla elevates the overall flavor beautifully.
- Natural cocoa powder: Unsweetened cocoa gives that deep chocolate flavor without overpowering the berries.
- Baking soda: Helps the cookies rise just right and develop that chewy texture.
- All purpose flour: I recommend weighing the flour for accuracy and perfect consistency.
- Dark chocolate raspberry chocolate: This special chocolate adds both texture and a subtle raspberry intensity.
- Milk chocolate: Chopped to add gooey pockets of sweetness on top.
- Raspberries: Fresh or frozen — I actually prefer frozen because they hold their shape and don’t mush into the dough as much.
- Flaky salt: Sprinkled on top for that perfect finish and flavor pop.
Variations
One of the reasons I love this Chocolate Raspberry Cookies with Brown Butter Recipe is how adaptable it is. I’ve tweaked it here and there depending on what I have in the pantry or the occasion, and it never disappoints.
- Nutty Twist: Add chopped toasted pecans or walnuts for an extra crunch; my family loves the added texture.
- Berry Swap: Substitute raspberries with blackberries or dried cherries for a different fruit flavor — just be mindful of moisture levels.
- Vegan Version: You can try vegan butter and a flaxseed egg, but I recommend testing bake times as they might slightly differ.
- Chocolate Varieties: Mix in white chocolate chips for a sweeter contrast or add espresso powder to enhance the chocolate depth.
How to Make Chocolate Raspberry Cookies with Brown Butter Recipe
Step 1: Brown the Butter to Perfection
Start by melting your unsalted butter in a medium saucepan over medium heat. I like to stir constantly because the transition from golden to burnt happens quickly. You’ll see little brown specks appear at the bottom and smell that incredible nutty aroma — that’s your cue to take it off the heat. Pour it into a heat-safe bowl and let it cool to room temperature. If you’re impatient like me, set the bowl into an ice water bath to speed this up.
Step 2: Whisk Sugars and Brown Butter
In a large mixing bowl, combine your brown sugar, granulated sugar, and cooled brown butter. Whisk vigorously — I mean, really get in there — until the mixture is light, creamy, and fluffy. This step traps air that helps your cookies rise nicely.
Step 3: Add Egg, Salt & Vanilla
Crack in your room temperature egg and add the pinch of sea salt and vanilla extract. Whisk again until everything is perfectly incorporated, creamy, and slightly thickened. The vanilla and salt elevate the flavors here, so don’t overlook them.
Step 4: Mix Dry Ingredients into Dough
Sift your flour, cocoa powder, and baking soda directly over the wet mixture — I learned this trick to avoid lumps. Then use a sturdy spoon or spatula to fold everything into a thick dough. Don’t overmix here or you risk tough cookies.
Step 5: Gently Fold in Chocolate & Raspberries
Add most of your chopped dark chocolate raspberry chocolate into the dough. Then it’s time for the star ingredient — gently fold in fresh or frozen raspberries. Here’s the thing: if you use frozen, don’t defrost them first or you’ll end up with soggy dough. Be gentle to keep the raspberries intact and evenly distributed.
Step 6: Scoop, Top, and Bake
Use a medium cookie scoop to portion dough balls onto a parchment-lined baking sheet. Press the reserved milk chocolate pieces on top for that melty finishing touch. Sprinkle a pinch of flaky salt over each one before baking. Bake at 355°F (180°C) for 8 to 10 minutes. For fudgier, gooier cookies, I recommend 8 minutes — resist the urge to bake longer or you’ll lose that melt-in-your-mouth texture!
Pro Tips for Making Chocolate Raspberry Cookies with Brown Butter Recipe
- Don’t Rush the Brown Butter Cooling: I once added warm butter to my sugar too soon, and the dough was too loose. Cooling it completely helps the sugars emulsify better.
- Use an Ice Water Bath for Faster Cooling: This little hack saves time and keeps the kitchen cool in summer!
- Weigh Your Flour: Measuring by weight means consistent cookie texture batch after batch.
- Fold Raspberries Gently: To prevent them from breaking apart, gently fold them in at the very end.
How to Serve Chocolate Raspberry Cookies with Brown Butter Recipe
Garnishes
I love sprinkling a little flaky sea salt on top right after baking — it creates a lovely contrast with the sweet chocolate and tart berries. Sometimes, I even add a few fresh raspberry halves on top for an elegant look when serving guests.
Side Dishes
These cookies are delightful on their own but pairing them with a scoop of vanilla bean ice cream or a cup of rich espresso really elevates the experience. If it’s colder out, a warm cup of raspberry herbal tea brings out the fruitiness wonderfully.
Creative Ways to Present
For birthdays or special occasions, I’ve arranged these cookies on a pretty platter layered with fresh raspberry sprigs and edible flowers. Another favorite trick is stacking them like mini cakes with a dollop of whipped cream and fresh berries, turning a humble cookie into a fancy dessert.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookies in an airtight container at room temperature if I plan to eat them within a couple of days. If you want to preserve that soft, fudgy center, storing them in the fridge for up to five days works well too, though they’ll firm up a bit.
Freezing
I often freeze the cookie dough balls on a parchment-lined tray, then transfer them to a freezer bag after solidifying. That way, I can bake fresh cookies anytime without starting from scratch, and they keep beautifully for up to three months.
Reheating
To enjoy leftover cookies as if freshly baked, I pop them in a preheated 300°F oven for 5 minutes or microwaves them for about 15 seconds. This brings back the melty chocolate and tender texture effortlessly.
FAQs
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Can I use frozen raspberries in the Chocolate Raspberry Cookies with Brown Butter Recipe?
Absolutely! In fact, I recommend using frozen raspberries without defrosting them first. This helps prevent the dough from becoming too soggy and maintains the fruit’s shape and texture throughout baking.
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Why is brown butter important in this cookie recipe?
Brown butter adds a rich, nutty depth of flavor that regular melted butter just can’t match. It turns ordinary chocolate cookies into something truly special with a warm, caramel aroma and taste.
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How do I know when to take the brown butter off the heat?
Keep your eyes on the butter as it melts and simmers – you want to see small golden brown specks forming and smell that toasty, nutty fragrance. As soon as you notice these, remove it from heat quickly to avoid burning.
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What’s the best way to store leftover cookies?
The best way is in an airtight container at room temperature if you’ll eat them soon, or in the fridge to keep them fresh longer. Just be aware refrigeration might firm them up a bit.
Final Thoughts
When I first tried this Chocolate Raspberry Cookies with Brown Butter Recipe, I was amazed at how something so simple could taste so indulgent. It’s become my go-to treat whenever I want to impress friends or just have a little self-care moment. I honestly can’t recommend these cookies enough — they’re a delightful mix of homey and fancy, perfect for any occasion. Give them a try, and I’m betting they’ll become a new favorite in your kitchen too.
Print
Chocolate Raspberry Cookies with Brown Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Chocolate Raspberry Cookies featuring a perfect balance of buttery brown sugar dough, intense cocoa, melty dark and milk chocolates, and bursts of fresh or frozen raspberries. Baked to a soft, chewy texture with crisp edges and topped with a sprinkle of flaky salt, these cookies offer a luxurious treat packed with fruity and chocolatey goodness.
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
Dry Ingredients
- ½ cup natural cocoa powder (50g)
- ½ teaspoon baking soda
- 1 ¾ cup all purpose flour (210g)
- ¼ teaspoon sea salt
Add-Ins
- ¾ cup dark chocolate raspberry-flavored dark chocolate, chopped
- ¼ cup milk chocolate, chopped
- 1 cup raspberries, fresh or frozen (do not defrost if frozen)
Topping
- ½ teaspoon flaky salt for sprinkling on top
Instructions
- Preheat and Prepare: Preheat your oven to 355°F (180°C) and line a cookie sheet with parchment paper to prevent sticking.
- Browning Butter: Place the unsalted butter in a saucepan over medium heat. Stir frequently as it melts and begins to simmer. Watch closely for golden brown bits forming at the bottom; this indicates the butter is browned. Once browned, immediately remove from heat and transfer to a heat-safe container to cool to room temperature. To speed cooling, place the container in an ice water bath.
- Mix Sugars and Butter: In a large mixing bowl, combine the cooled browned butter with brown sugar and granulated sugar. Whisk vigorously until the mixture becomes thick, creamy, and light in color.
- Add Egg and Flavorings: Add the egg, sea salt, and vanilla extract to the sugar and butter mixture. Whisk thoroughly to combine, creating a smooth and creamy base.
- Incorporate Dry Ingredients: Sift together the flour, cocoa powder, and baking soda directly into the wet mixture. Stir gently with a large spoon or spatula until a thick cookie dough forms.
- Add Chocolate and Raspberries: Fold in most of the chopped dark chocolate raspberry chocolate, reserving about ¼ cup for topping. Then gently fold in the fresh or frozen raspberries without defrosting to prevent breaking them up.
- Portion Cookies: Use a medium cookie scoop (about 1 ⅓ oz or size 24) to scoop dough into balls. Place them evenly spaced on the prepared baking sheet.
- Add Toppings: Press the reserved milk chocolate chunks gently onto the top of each cookie dough ball. Sprinkle with flaky salt to enhance the flavor.
- Bake: Bake in the preheated oven for 8-10 minutes. For softer, fudgier texture, bake closer to 8 minutes. The cookies will set as they cool.
- Cool and Serve: Remove from oven and let the cookies cool on the sheet for a few minutes before transferring to a wire rack or serving warm.
Notes
- Make Ahead: Portion the cookie dough balls on a parchment-lined sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Butter Browning: Stir butter frequently while browning to avoid burning and achieve the perfect nutty flavor.
- Butter Cooling: Let browned butter cool fully before combining it with sugars to get the right cookie dough consistency.
- Flour Measurement: Weigh the flour for precise measurement and the ideal cookie texture.
- Using Frozen Raspberries: Add frozen raspberries directly without defrosting to avoid soggy dough.
- Don’t Overbake: Underbake slightly to ensure fudgy, chewy cookies with crisp edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
