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The Boston Globe

Food & dining

Recipe for brown-butter milk-chocolate chunk cookies with raisins

Makes about 22

Browned butter gives cookies a slightly nutty flavor and extra-chewy texture. The combination of golden and dark raisins adds to the sophisticated take on this classic. Use Callebaut or Valrhona Jivara milk chocolate. Brown the butter in a 2½- to 3-quart saucepan, which you can use to make the entire recipe. For even-size cookies, use an ice cream scoop (also called a “food disher”) that holds 2 tablespoons.

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