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
Source: Adapted from my Blueberry White Chocolate Chip Brown Butter Cookies.
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1 comment
[…] a savory herb/ingredient to an otherwise sweet recipe. Heck, the most recent recipe I shared had thyme mixed into the cookie dough. So many people are hesitant when I drop words like thyme and lemongrass when describing something […]