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Brown Butter Walnut Chocolate Chip Cookies

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Both crunchy and chewy, these brown butter walnut chocolate chip cookies are truly out of this world. The brown butter also adds some delicious nutty flavors.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 15 cookies 1x
  • Category: cookies
  • Cuisine: American

Both crunchy and chewy, these brown butter walnut chocolate chip cookies are truly out of this world. The brown butter also adds some delicious nutty flavors. Like a chocolate chip cookie, but even better!

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1½ teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • ¾ cup (180g) unsalted butter, melted + extra butter
  • ¾ cup (135g) light brown sugar
  • ⅓ cup (70g) granulated sugar
  • 1 large egg
  • 1 yolk
  • 2 teaspoons vanilla extract
  • ½ cup (55g) walnuts, ground
  • ½ cup (75g) walnuts, chopped
  • 1 cup (150g) dark chocolate chip or chocolate chunks
  • Sea salt, to serve

Instructions

  1. In a large bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
  2. To make brown butter, melt the butter in a small pan over medium heat until browning, swirling the pan as needed. Pour the melted brown butter into a measuring cup and add a little bit more butter to reach the ¾ cup level (180 ml). Brown butter has evaporated a little while melting and this is why you need to adjust the quantity as needed. It should melt instantly or almost.
  3. Pour brown butter into a medium-sized bowl. Add in the brown sugar and granulated sugar and whisk vigorously until no sugar lumps remain. Whisk the egg, yolk, vanilla extract and ground walnuts.
  4. Pour the wet ingredients into the dry ones and mix together with a spatula. Fold in the chocolate chips/chocolate chunks and the chopped walnuts. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it.
  5. Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper. Roll the dough into balls so that balls are taller than wide and place on each parchment paper, leaving enough space in between each of them.
  6. Bake each batch for about 12 minutes, then remove from the oven.*

Notes

* Tip: Do not worry if they look a bit under-baked at first, they will continue to bake on the baking sheet out from the oven. Leave on the baking sheet for 10 minutes and transfer to a cooling rack.

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