Ingredients

• ¾ cup unsalted butter

• 1 ½ cups all purpose flour

• ¾ tsp baking soda

• 1 tsp salt

• 1 cup brown sugar

• 2 eggs

• 2 tsp vanilla extract

• ¾ cup raspberries 

• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees.

2. In a saucepan, melt the butter on medium-low heat. Stir frequently for about 4 minutes until the butter begins to brown. Cook and stir until it reaches a golden color. Remove from the heat and transfer to a separate bowl. Cool for about 10 minutes.

3. Whisk the sugar and vanilla into the butter. Add the eggs and whisk vigorously until lightened in color and volume.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Add the dry ingredients into the wet and combine with a spatula until a loose dough forms. Stir in the chocolate chips and the raspberries. Cover the bowl of dough with plastic wrap and chill in the fridge for at least 1 hour.

6. Line a large baking sheet with parchment paper. Use an ice cream scoop to scoop 12 evenly sized balls of dough on the baking sheet, at least 2 inches apart.

7. Bake for 10-12 minutes until the edges of the cookies are slightly golden but the middle appears slightly underbaked.

8. Cool the cookies on the pan for 15 minutes then transfer to a cooling rack and cool for an additional 20 minutes.