Bakery Style Raspberry Chocolate Chip Cookies

Make cookies better than any bakery or store using this easy recipe. Browned butter adds a nuttiness to these cookies taking it to a whole other level. The tartness from the raspberries helps to balance out the sweetness of the dough and of course, what is a cookie without some chocolate.

Side note: raspberries are my favorite berries and these cookies were developed with that in mind. Best part is you use frozen raspberries so you can have these cookies all year long. Hope you make these at home too!

Makes 2 dozen large cookies (~3 tablespoon each)

Ingredients
1.5 cups browned (unsalted) butter, cooled
85 g white granulated sugar
350 g brown sugar
3 eggs
12 g milk
12 g vanilla extract
480 g all purpose flour
4.5 g baking soda
3 g salt
275 g chocolate, chopped*
170 g frozen raspberries**


Directions
1. In a bowl, combine the brown butter and sugars together until combined.
2. Mix in the eggs one by one until incorporated. Then add the milk and vanilla. Mix until just combined. This is our wet ingredients bowl.
3. In another bowl, mix the flour, salt, and baking soda. This is our dry ingredients bowl.
4. Add the dry ingredients to the wet ingredients bowl. Mix and stop right before all the dry ingredients are combined.
5. Fold in the chopped chocolate. Then quickly fold in the frozen raspberries.
6. Freeze the dough for 10 minutes, then scoop cookie dough onto the baking sheet. Keep the dough chilled/in the freezer if you bake multiple batches.
7. Bake in a 350˚F oven for 11–15 minutes. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely (if you can resist!)


*You can use chocolate chips too but I really just like the different textures of slices, slivers, and chunks when you use chopped chocolate in cookies. Try chopping the chocolate chips to mimic the same effect. Also, if you want more chocolate, you can add another 25–50 grams of chocolate (total of 300–325 grams chocolate).
**I have tried experimenting with fresh raspberries, but unfortunately I do not recommend using fresh ones. They do not hold up well and just turn to mush.

Browning butter:
1. Cut butter into small pieces. Stir over medium heat constantly, about 5–8 minutes until you see browned bits (milk solids) and it becomes golden brown; it will smell nutty. The butter will foam up during the process so do not be alarmed, just make sure you keep stirring. Be careful not to burn it. Transfer to a bowl and let it cool completely before using.

Side note–if you don’t want to brown the butter, use the 1.5 cup butter as is, and omit the 12 grams of milk. #ASMR #Cookingvlog

KitchenAid Stand Mixer 7Qt https://amzn.to/3PxOr3H
Smaller KitchenAid Stand Mixer 4.5Qt https://amzn.to/3r0VO9t
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