Browned Butter Walnut Chocolate Chunk Cookies Recipe
The nutty richness of browned butter melts into the dough, making Browned Butter Walnut Chocolate Chunk Cookies taste toasted, buttery, and warm with every chocolate-studded, chewy bite.
Servings: 36 cookies
Calories: 182kcal
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 3/4 cup all purpose flour +2 tbsp
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 1 1/2 cup semi-sweet chocolate chunks OR bittersweet, chopped
- ½ cup walnuts heaping
- coarse sea salt for sprinkling, optional
Instructions
- Place 1 stick of butter in a small saucepan set over medium heat. Heat the butter until it melts, then bubbles, and eventually begins to smell nutty. Whisk and swirl every few seconds until you start to see browned bits (or flecks) at the bottom. Remove immediately.
- In a large mixing bowl or the bowl of a stand mixer, add the remaining stick of butter. Pour the hot browned butter over the top. Add the sugars and beat for 2–3 minutes until light and smooth. With the mixing speed on low, add the eggs one at a time until incorporated, then add the vanilla.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. With the mixing speed on low, gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chunks and walnuts with a rubber spatula. Cover with plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats.
- To bake the cookies, use a standard-sized cookie scoop (approximately 1.5 tbsp.) to form balls of cookie dough. Place the cookie dough balls onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt, if desired.
- Place in the oven and bake for 10–12 minutes, rotating the sheet halfway through the baking process. Remove from the oven when the cookies are golden brown around the edges. Let the cookies cool on the pan for 3–4 minutes, then transfer to a wire cooling rack to cool completely.
Notes
-Swap the walnuts with pecans or hazelnuts, or mix in toffee bits or white chocolate for a different flavor and texture combo.
STORE leftover cookies in an airtight container at room temperature for up to 4–5 days. To FREEZE, place baked cookies in a freezer-safe bag or container and freeze for up to 2 months.
You can also freeze the unbaked dough—scoop it into balls and freeze it on a sheet tray, then transfer it to a bag. When ready to bake, place them directly into a preheated 350 degrees Fahrenheit (175 degrees Celsius) oven and add a minute or two to the bake time.
To REHEAT baked cookies, warm them in the microwave for 10–15 seconds or bake at 300 degrees Fahrenheit (150 degrees Celsius) for about 5 minutes.
Nutrition
Serving: 36serving | Calories: 182kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 126mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 177IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg
