Brown Butter Toffee Milk and Dark Chocolate Chip Cookies with Dried Raspberries

This isn’t your average chocolate chip cookie. This is hyperflavor in cookie form — where nutty brown butter meets silky dark milk chocolate, dark chocolate, and golden shards of toffee. Then a tart pop of dried raspberry to tie it all together in perfect, chewy harmony. Bold? Absolutely. Balanced? Even better.

Crafted by fearless flavor explorer Sydney Roberts, these cookies are made to be savored, shared, and shown off.

Brown Butter Toffee Chocolate Chip Cookies with Dried Raspberries Recipe

Ingredients

• Baking sheet
• Butter for the baking sheet
• 2 eggs (room temp)
• 1 cup unsalted butter
• 1 cup light brown sugar
• 1/3 cup granulated sugar
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp vanilla bean paste
• 1 chopped jcoco Himalayan Salt + Toffee milk chocolate bar
• 1 chopped jcoco 85% dark chocolate bar
• Dried raspberries
• Flaky sea salt 
  

How To Make It

1. Take out 2 eggs to set to room temperature.
2. Preheat oven to 375.
3. Butter baking sheet lightly and place in oven while oven is heating.
4. Brown 1 cup of unsalted butter in a saucepan on medium heat and take immediately off of heat once you start to notice it turning golden.
5. Once butter is slightly cooled, add 1 cup brown sugar and 1/3 cup granulated sugar into butter mixture and mix together.
6. In a separate bowl, combine 2 cups flour, 1 tsp baking soda, and a heaping 1/2 tsp of salt.
7. In the butter and sugar mixture, add the 2 eggs, 2 1/2 tsp vanilla bean paste, and mix.
8. On a cutting board, chop chocolate bars.
9. Mix together the dry and wet ingredients and fold in the smaller chocolate chips into the dough (saving a few larger chocolate chips to place on top).
10. Once oven is preheated, remove baking sheet from oven and place about 6 golf ball size dough onto the baking sheet (makes about 16 total).
11. Top each ball of dough with 2-3 larger chunks of the chocolate chips. Bake for 8 minutes.
12. Once removed from oven, sprinkle sea salt and dried raspberries on the cookie (place larger dried raspberries into the pools of chocolate so it sticks better as cookies continue to cool)
13. Allow the cookies to cool on sheet for about 5-10 minutes and then remove from baking sheet.

Get the full printable recipe here.

Photos by: Sydney Roberts