You can now read 10 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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.

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week