Raspberry Chocolate Chunk Cookies

• 160gr browned butter
• 235gr flour
• 180gr light-brown sugar
• 50gr granulated sugar
• 1 egg
• 1 egg yolk
• 1tsp salt
• ¾ tsp baking soda
• 1tbsp vanilla
• 100gr fresh raspberries
• 200gr good quality chocolate, a mix of dark & milk (bars chopped into chunks)
• Flaky seasalt

‍

1. 1. Begin by browning your butter over medium heat. Continue to stir your butter constantly to get an even browning all throughout the butter. Once your butter has browned lightly and starts to smell nutty, take it off the heat as you don’t want too much of the water from the butter to evaporate, resulting in a dry dough. Set your butter aside to cool slightly
   2. In a medium to large mixing bowl, whisk together your butter, sugars & vanilla until combined. Lastly whisk in your egg and egg yolk until a smooth mixture forms.
   3. In a separate bowl, lightly whisk together your flour, salt and baking soda
   4. Switch over to a spatula and fold in your flour mixture. Once the flour is halfway mixed in, add your chocolate chips or chunks and mix until there are no dry flour parts left. Lastly fold in your broken up fresh raspberries. Be careful not to overmix as this will make the cookies spread too much and fully mix the raspberries in rather than leaving chunks. 
   5. Scoop your cookies into balls and place them in the fridge for at least 1 hour or overnight
   6. Once your cookie dough has chilled, preheat your oven to 180C
   7. Place your cookies on a parchment paper lined baking tray, around 5 at a time and leave enough room in between them as the cookies will spread. Bake them for 12-14 minutes*. You are looking for the edges are just starting to brown and the middle still underbaked, this is when you take them out. Cookies will continue to bake once they are out of the oven
   8. Let them cool completely before serving, allowing them to set and finish baking. Optionally, but I like to serve them with a pinch of flaky sea salt