These double chocolate raspberry cookies are Chef Brent’s famous bake. Browned butter adds a nutty richness, cocoa and semisweet chips make them deeply chocolatey, and raspberry puree brings a bright, jammy tang. Finish with flaky salt for a chewy chocolate cookie worthy of any cookie tray.

Makes 24 cookies.

Ingredients

  • 1½ cups browned butter
  • 1 cup plus 2 Tbsp packed brown sugar
  • 1 cup plus 2 Tbsp granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2½ cups all-purpose flour
  • ¾ cup cocoa powder
  • ¾ tsp baking soda
  • 2 cups semisweet chocolate chips
  • ½ cup raspberry purée
  • Flaky salt, for topping

Directions

  1. Brown the butter on the stovetop. Remove from heat when you see brown bits on the bottom of the pan. Cool to room temperature before making the dough.
  2. Add the brown sugar, granulated sugar and browned butter to a mixer. Mix on speed 1 for 1 minute.
  3. Scrape the sides and bottom of the bowl, then mix for 1 more minute.
  4. Scrape the sides of the bowl, then mix in the vanilla.
  5. With the mixer running, slowly add the eggs. This should take about 1 minute.
  6. Scrape the sides and bottom of the bowl and mix for 1 more minute.
  7. Sift together the flour, cocoa powder, baking soda and salt.
  8. Add the flour mixture, chocolate chips and raspberry purée to the mixing bowl. Mix on speed 1 until fully combined.
  9. Scoop the dough into 24 equal portions (about 2½ oz each).
  10. Chill the dough balls for at least 30 minutes.
  11. Place the dough balls on a parchment-lined sheet tray and top with flaky salt.
  12. Bake at 350°F for 8 to 10 minutes, or until done.

Wine Pairing

Pour a glass of 2025 Willamette Valley Pinot Gris with these cookies. Shop the Chehalem Celebration Set to stock up on a wine that’s easy to share around the table.