Brown Butter Raspberry Chocolate Chip Cookies

[nverland]

Brown Butter Raspberry Chocolate Chip Cookies
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings: 24 cookies

Ingredients

US
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

Metric
2 sticks (1 cup) salted butter at room temperature
146.67 g brown sugar
66.67 g granulated sugar
2 large eggs
1 tablespoon vanilla extract
281.25 g all-purpose flour
1 teaspoon baking soda
0.5 teaspoon kosher salt
255 g chopped chocolate chunks or chips
90 g 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.