Brown Butter Raspberry Chocolate Chip Cookies 

 Brown Butter Raspberry Chocolate Chip Cookies 

Ingredients:

2 sticks (1 cup) salted butter, at room temperature
2/3 cup brown sugar
1/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chopped chocolate chunks or chocolate chips
3/4 cup fresh or frozen raspberries
Flaky sea salt for sprinkling
Instructions:

Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let it cool slightly.
Mix the Sugars:
In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.
Add Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Fold in Chocolate and Raspberries:
Gently fold in the chocolate chunks or chips and the raspberries, being careful not to break the raspberries too much.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes (or up to overnight) to help the flavors meld and improve the texture.
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Sprinkle with Sea Salt:
Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.