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Fudgy Chocolate Raspberry Cookies with Brown Butter

Rich, bakery-style chocolate cookies made with nutty brown butter, dark chocolate, and bursts of fresh raspberry.
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Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter browned
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup dark chocolate chunks
  • 0.75 cup fresh raspberries

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or whisk

Method
 

  1. Brown the butter until golden and nutty. Cool slightly.
  2. Whisk brown butter with sugars until smooth.
  3. Add eggs and vanilla, mixing until glossy.
  4. Whisk dry ingredients separately.
  5. Fold dry ingredients into wet mixture.
  6. Gently fold in chocolate and raspberries.
  7. Chill dough for 30 minutes.
  8. Bake at 350°F for 11–13 minutes. Cool before serving.

Notes

Do not overbake for best fudgy texture.