Raspberry Cocoa Brown Butter Drop Cookies

Instructions

1. Brown the 190 g butter in a light-colored pan until nutty; cool until just warm before combining with sugars. Line two cookie sheets with parchment. Heat the oven to 350°F (177°C).
2. Cream or thoroughly mix the measured butter and sugars; beat in all listed eggs, yolks and liquid ingredients until evenly incorporated.
3. Whisk flour, raising agents, salt, oats (if listed) and all powdered aromatic additions in a separate bowl; mix into the wet mixture just until no dry streaks remain. Fold in all nuts and dried fruit.
4. Refrigerate dough for 30 minutes. Portion into 30 g mounds, spaced 7 cm apart; flatten slightly only if dough is stiff.
5. Bake 10–14 minutes until edges set and centers look slightly underdone. Cool 5 minutes on the sheet, then finish cooling on a rack.
6. For gift boxes, wait until cookies cool completely; pack between parchment layers in an airtight tin.