Start by melting the butter in a medium saucepan over medium heat. Stir frequently until the butter foams and turns a golden brown color, about 5-7 minutes. You’ll know it’s ready when it has a nutty aroma. Remove it from heat and let it cool slightly.
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Use a whisk or electric mixer to beat the mixture until it’s smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the chocolate chunks and raspberries, ensuring even distribution throughout the dough.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies maintain their shape while baking.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft. Remember, they will continue to cook on the baking sheet after being removed from the oven.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack. Enjoy them warm, or store them in an airtight container for later!
