Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 1 large egg (room temperature)
- 1 tablespoon pure vanilla extract
Dry Ingredients
- ¾ cup brown sugar (packed)
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- ½ cup natural cocoa powder (50g)
- ½ teaspoon baking soda
- 1 ¾ cup all purpose flour (210g)
Mix-ins
- ¾ cup dark chocolate (raspberry dark chocolate, plus half a bar of 80% dark chocolate)
- 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)
- Reserved ¼ cup chopped chocolate pieces
Instructions
- Preheat and Prepare: Preheat your oven to 355°F (180°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Butter: Place 1 cup unsalted butter into a saucepan and heat over medium, stirring frequently until it melts and begins to simmer. Watch closely to avoid burning the butter.
- Brown the Butter: Continue heating until golden brown bits form at the bottom and the butter develops a nutty aroma. Immediately remove from heat and pour into a heat-safe container to stop the cooking process.
- Cool the Brown Butter: Let the brown butter cool to room temperature. To speed this up, place the container into a larger bowl filled with ice water, creating an ice bath.
- Mix Sugars and Butter: In a large mixing bowl, combine ¾ cup brown sugar, ¾ cup granulated sugar, and the cooled brown butter. Use a wire whisk to vigorously whip until the mixture becomes thick, creamy, and lightened in color.
- Add Egg and Flavoring: Whisk in 1 large room temperature egg, ¼ teaspoon sea salt, and 1 tablespoon pure vanilla extract until super creamy and fully combined.
- Incorporate Dry Ingredients: Sift 1 ¾ cups all purpose flour, ½ cup natural cocoa powder, and ½ teaspoon baking soda directly into the wet mixture. Fold gently using a large spoon or spatula until a thick dough forms.
- Add Chocolate and Raspberries: Mix in most of the chopped dark and milk chocolates, reserving about ¼ cup for topping. Gently fold in the fresh or frozen raspberries without defrosting to maintain their shape and texture.
- Portion the Dough: Using a medium cookie scoop (1 ⅓ oz or size 24), scoop cookie dough balls and place them evenly spaced on the prepared parchment-lined baking sheet.
- Top and Bake: Press the reserved chopped chocolate pieces on top of each cookie dough ball. Sprinkle lightly with ½ teaspoon flaky salt. Bake in the preheated oven for 8-10 minutes; 8 minutes for softer, fudgier cookies, or up to 10 minutes for slightly firmer edges.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies set for a few minutes before transferring to a wire rack to cool completely. Enjoy your rich, chocolatey raspberry cookies!
Notes
- Using room temperature egg helps the batter mix evenly and results in better texture.
- Keep frozen raspberries unthawed before mixing to prevent excess moisture in the dough.
- Adjust baking time based on your preferred cookie texture—less time for softer, gooier cookies.
- Brown butter adds a rich, nutty flavor but be careful not to burn it to avoid bitterness.
- The flaky salt sprinkled on top enhances the chocolate and raspberry flavors by adding a balanced contrast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert - Cookies
- Method: Baking
- Cuisine: American
