Brown Butter Raspberry White Chocolate Chunk Cookies

• servings: 18 servings
• active time: 50 minutes
• total time: 1 hour

Ingredients

1 cup unsalted butter

1 1/4 cups light brown sugar

1/3 cup granulated sugar

1 large egg

2 egg yolks

1 tablespoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cornstarch (optional)

6 ounces white chocolate (roughly chopped)

1/2 cup frozen raspberries

Flaky sea salt for topping

Directions

Step 1: Brown the Butter

In a saucepan over medium low heat, melt the butter. Continue cooking, stirring occasionally, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.

Step 2: Mix Butter and Sugars

In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.

Step 3: Add Eggs and Vanilla

Add the egg, egg yolks, and vanilla extract. Mix until smooth and creamy.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together flour, baking powder, salt, and cornstarch. Gradually mix into the wet ingredients until just combined.

Step 5: Fold in Mix Ins

Gently fold in the white chocolate. Once combined, carefully fold in the frozen raspberries. Be gentle to avoid overmixing.

Step 6: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes or up to 24 hours.

Step 7: Bake

Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop dough into balls and place on the baking sheet. Bake for 10 to 12 minutes until edges are set and centers look slightly underdone.

Step 8: Finish

Sprinkle with flaky sea salt and let cool on the baking sheet for a few minutes before transferring to a cooling rack.

Nutrition

• Calories: 280 kcal
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.4 g
• Cholesterol: 51 mg
• Sodium: 49 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 0.4 g
• Total Sugars: 24 g
• Protein: 3 g