Here it is, the perfect walnut and chocolate chip cookies recipe. Walnuts can be a controversial and divisive addition to baked goods, but I would choose walnuts in my chocolate chip cookies any day.
Although there is the extra step of browning butter (which gives these an incredibly nutty flavor), the dough comes together easily. You don’t even need a mixer. Since you use melted brown butter, they do need a bit of a chill time. The longer you let this sit in the refrigerator, the deeper the flavors get.
You may wonder about putting bread flour in a cookie, but after playing around with a few recipes using different flours, this has become one of my favorite tricks. It makes for the best chewy texture cookies in the center of the cookies, while the outside and edges stay nice and crisp.
Salted Walnut & Brown Butter Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 18
Ingredients
- 1 cup (2 sticks) butter
- 1¼ cup packed brown sugar
- ⅓ cup granulated sugar
- 1½ cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 large eggs + 1 egg yolk
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips
- 1 cup walnuts, chopped
- Flaky salt, for topping (if desired)
Instructions
- In a medium sauce pan over medium heat, melt butter. Continue cooking butter, stirring frequently and adjusting heat as needed to allow bits on the bottom to brown, until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Remove from heat and transfer to a large mixing bowl. Stir in brown sugar and granulated sugar. Allow to cool.
- Meanwhile, in a medium size mixing bowl, whisk together all-purpose and bread flours, salt, baking soda, and baking powder.
- When brown butter mixture is cool to the touch, stir in eggs, egg yolk, and vanilla until combined. Stir in flour mixture, mixing until just barely combined. Add chocolate chips and walnuts and stir until incorporated. Cover mixture with plastic wrap and place in the refrigerator. Allow to chill at least 30 minutes or up to 48 hours (the longer the chill time, the more developed the flavor will be).
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick baking mat. Using a large cookie scoop, scoop out dough (I cook 6 per cookie sheet when making very large cookies like these). Sprinkle with a little flaky salt, pressing gently to ensure salt sticks to the top of the dough ball.
- Bake in the preheated oven for 9-11 minutes, until set and starting to brown a bit around the edges. Remove from oven. Allow to cool for a few minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough.
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