Brown Butter Raspberry White Chocolate Cookies
These brown butter raspberry white chocolate cookies are seriously so good. The brown butter gives them that rich, caramel-like flavor, while the raspberries balance out the sweetness of the white chocolate perfectly. They’re crispy around the edges, soft and chewy in the middle, with pockets of melted white chocolate and raspberry in every bite. Definitely one of those cookies you’ll want to make again.
makes about 15 cookies (60g each)
Ingredients:
200g butter
2 tsp water (10g)
1 1/4 cups brown sugar (250g)
1/4 cup white sugar (50g)
1 tsp vanilla extract (5g)
1 large egg + 1 egg yolk
1 tsp baking soda (5g)
2 cups all-purpose flour (250g)
3/4 tsp salt (4g)
150g white chocolate, roughly chopped into chunks
1/2 cup frozen raspberries (65g)
Directions:
Preheat your oven to 175°C and line a baking sheet with parchment paper.
Brown the butter. Add the butter to a small saucepan and place it over medium heat. Let the butter melt completely, then continue cooking, stirring or swirling the pan frequently. The butter will begin to foam and sizzle as the water cooks off. After a few minutes, you’ll start to see golden-brown bits forming at the bottom of the pan and the butter will smell toasted and caramel-like.
Stop the cooking. As soon as the milk solids are golden brown, immediately pour the butter, making sure to get all those brown bits, into a heatproof bowl. Don’t leave it in the hot pan, as the residual heat can quickly burn the butter.
Add back some moisture. You should have around 165g of butter after browning. Stir in 2 tsp (10g) water to bring the mixture to approximately 175g. Be careful when adding the water, as the warm butter may bubble or splatter slightly.
Cool the brown butter. Let the brown butter cool completely at room temperature before making the dough. It should no longer feel warm to the touch. Using it while it’s still hot can cause the cookies to spread too much in the oven and the raspberries to melt faster into the dough.
Mix the butter and sugars. Add the cooled brown butter, brown sugar and white sugar to the bowl of a stand mixer. Mix on medium speed until thoroughly combined and slightly lighter in texture, scraping down the sides of the bowl as needed.
Add the eggs and vanilla. Add the egg, egg yolk and vanilla extract. Mix until smooth and fully combined, scraping down the bowl once more if needed.
Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low speed just until no large streaks of flour remain. Avoid overmixing, the dough will finish coming together when you add the chocolate.
Add the white chocolate and raspberries. Fold in the chopped white chocolate until evenly distributed. Add the frozen raspberries straight from the freezer and gently fold them into the dough with a spatula. Try not to crush them too much, you want distinct pockets of raspberry rather than completely pink cookie dough.
Portion the cookies. Divide the dough into approximately 60g portions and gently roll each one into a ball. Avoid compacting the dough too tightly. For extra chocolatey cookies, press a few reserved pieces of white chocolate onto the tops.
Arrange the cookies. Place the cookie dough balls on the prepared baking sheet, leaving about 6–7 cm between each one to give them enough room to spread.
Bake on the middle rack for approximately 9 minutes, or until the edges are set and very lightly golden but the centers still look soft and slightly underdone. Don’t wait for the centers to look completely baked—the cookies will continue cooking from the residual heat of the baking sheet.
Let them set. Leave the cookies on the baking sheet for at least 10 minutes after removing them from the oven. They’ll be very soft at first but will firm up as they cool while keeping that chewy center.
Transfer to a wire rack to cool further, or eat one while it’s still slightly warm and the white chocolate is nice and melty.
Bon Appétit!
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