Soft, chewy buttery cookies with dark chocolate chunks and fresh raspberries. For this recipe, the butter is browned in a pan to achieve maximum flavor.
1 whole Président Unsalted Butter, at room temperature
2/3 cup Brown Sugar
1/4 cup Granulated Sugar
2 whole Eggs
1 tbsp Vanilla Extract
2 1/4 cup All-purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 cup Chopped Chocolate Chunks or Chips
3/4 cup Fresh or Frozen Raspberries
1 pinch Flaky Sea Salt, for sprinkling
Preheat the oven to 350° F. Line a baking sheet with Diamond Cooking and Baking Paper.
Cut the Président butter into cubes and add 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 for 5 minutes or so. Do NOT strain the browned butter and don’t get rid of the small bits and pieces, as that’s where the most flavor comes from.
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.
Scoop the dough (preferably with a cookie scoop) into rounded tablespoon size balls and place 2 inches apart on a baking sheet lined the Diamond Cooking and Baking Paper. Gently flatten the dough down. Bake for 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.
Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days.