Raspberry and Ruby Chocolate Brown Butter Sugar Cookies

Preheat the oven to 350° Fahrenheit. Line a large pan with parchment paper or your favorite baking mat.

Brown the butter. To do this, place the butter in a small pan over medium low heat. Let it melt and cook for a few minutes, or until it reaches a deep amber hue. You’ll see it slowly start to brown throughout this process. When it's done, remove it from heat and set it aside to cool to room temperature.

While the butter cools, add the flour, baking soda, and salt to a medium sized bowl and whisk to combine. 

Cream together the brown butter and sugar. I like to use a stand mixer for this, but using a hand mixer or whisk will work, too. Add in one egg, plus the yolk of another egg, and the vanilla extract and continue to mix until incorporated.

Add the flour mixture to the wet one and mix just until combined, being careful not to overmix. 

Fold in the ruby chocolate and freeze dried raspberries and scoop dough into balls (I used 3 tbsp per ball). Try and ensure that no large raspberry chunks are hanging out on the surface, as they burn easily.

Place 6-9 cookies equidistant on your lined pan (depending on the size of the pan) and bake for 8-10 minutes. They'll still seem a bit raw when you pull them out but that's perfectly fine! When you take them out, slam them down onto your stove or counter top to knock excess air out of them. Let cool for a few minutes before transferring to a cooling rack. Repeat this process until the rest of the dough is gone!