These raspberry thyme dark chocolate chip brown butter cookies may have a lot going on but the flavors compliment each other beautifully.
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I feel like it’s been awhile since I’ve shared a new chocolate chip cookie recipe – since March! Whoops. So while reminiscing on how delicious my blueberry brown butter cookies were the other day, and decided it was time to try another fruited cookie concoction.
Luckily for me, the choice was easy thanks to the abundance of raspberries the raspberry bushes in our garden produced this summer. I happened to have some frozen already due to surplus! Why frozen? Because those delicate berries would disintegrate when mixed into the cookie dough if they weren’t.
Do you have to use brown butter?
Of course these cookies also come with the nutty deliciousness that brown butter adds. While not necessary, you have to melt the butter anyway so why not brown it while you’re at it? I say that but honestly I don’t brown my butter as often as I should, considering how often I make my favorite chewy chocolate chip cookies.
But I didn’t stop there of course. I also snagged some thyme growing out of control in my garden as well. It’s actually lemon thyme but I couldn’t taste the difference despite having a tablespoon of it blended into the cookie dough.
You might think the combination of dark chocolate, brown butter, raspberry, and thyme a bit much for one little cookie. But these aren’t all that little (1/4 cup of dough) and the flavors are surprisingly mellow, with no one overpowering the other. Instead they magically compliment each other. I have some experience playing with flavors ;-).
I also had the help of the handy flavor bible, which has been a source of several experimental flavor pairings in other recipes in the past. Although this specific combination wasn’t in there, I was some deductions and it paid off.
One year ago: Blueberry Pear Ginger Jam
Two year ago: Buckeye Trail Mix
Three years ago: Tropical Granola Chocolate Bark
Four years ago: Bacon Buckeyes
Five years ago: Bourbon, Bacon, and Maple Mini Cheesecakes
Six years ago: No-Bake Chocolate Hazelnut Pie
Eight years ago: Marble Malt Cake with Peanut Butter Malt Frosting
Ten years ago: Stone Fruit Hand Pies
- 2-1/2 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk, room temperature
- 1 heaping cup dark chocolate chips
- 1 heaping cup frozen whole raspberries
- Sift together the flour, baking soda, and salt; set aside.
- Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
- Once butter has cooled, cream together the butter, sugars, and thyme until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and raspberries by hand.
- Roll 1/4 cup of dough into a ball (or use a large cookie scoop) and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 48 hours or refrigerate until ready to eat.
Source: Adapted from my Blueberry White Chocolate Chip Brown Butter Cookies.