BROWN BUTTER WALNUT CHOCOLATE CHIP COOKIES

Brown Butter Walnut Chocolate Chip Cookies are classic chocolate chip cookies with an incredible twist. These Chocolate Chip Walnut Cookies are soft & chewy, with delicious buttery flavor!

We use browned butter and add walnuts for fantastic flavor and texture in these heavenly walnut chocolate chip cookies. Bring these brown butter cookies to your next event, your family and friends are sure to be impressed by their amazing depth of flavor.

Chocolate Chip Walnut Cookies

These delightful Chocolate Chip Walnut Cookies are a great recipe to bring out when you are in the mood for a sensational treat. Made with basic ingredients and simple steps, these cookies are about as easy to make as your average chocolate chip cookie recipe. Except that there’s nothing “average” about these delicious treats, give them a try and find out just how delicious they are!

Why you should brown your butter!

This is the trick to making these cookies EXTRA scrumptious. Browning the butter gives the cookies a slightly nutty, caramel flavor. Basically, it is just an easy way to create a more complex flavor profile to impress your friends and family! When it comes to these cookies, the browned butter really helps to add an incredible depth of flavor unlike anything else. We guarantee once you try this cookie hack, you will be just as hooked. The extra time spent browning the butter is worth it in the end for these yummy walnut chocolate chip cookies.

Brown Butter Walnut Chocolate Chip Cookie Ingredients

Flour: You will need 2 cups of all-purpose flour for the base of the cookie dough.

Salt: Adding in ½ teaspoon of salt will help to enhance the flavors in the dough wonderfully.

Baking powder: Adding in ½ teaspoon of baking powder will help the cookies to puff up nicely as they bake.

Butter: You will need 1 cup of unsalted butter, this is two sticks. The butter will give the cookies a lovely rich taste.

Sugars: Use ¼ cup of granulated sugar and ¾ cup of brown sugar to make these cookies sweet and chewy.

Eggs: You will need 2 eggs to help bind the cookie dough together well.

Chocolate chips: You will need ⅔ cups of semi-sweet chocolate chips for a wonderful chocolatey taste.

Walnuts: Use ⅔ cups of chopped walnuts so that there is plenty of enjoyable crunch in every bite.

How to Make Brown Butter Walnut Chocolate Chip Cookies

Prep

In a small mixing bowl, combine the flour, salt, and baking powder together. Set it aside.

Brown the butter

Then, in a small saucepan, over medium heat, melt and brown the butter for about 5 minutes. Bring it to a simmer while stirring constantly until the butter clears and light brown specks form. This will take about 10 minutes. It should smell faintly of caramel. Remove from heat and continue to stir until the bubbling stops. Allow cooling for 10 minutes. See the video below for how to brown butter!

Dough

Once the butter has cooled, in a medium sized mixing bowl, whip together the white and brown sugars and the butter with a handheld electric mixer.

Next, add in the eggs and mix again until combined. Then, mix in the flour, a little at a time, until all has been incorporated.

Continue to fold in the chocolate chips and walnuts, mix until well combined.

Proceed to cover the dough in the bowl with plastic wrap and then place it in the fridge to chill for at least an hour.

Bake

Get the oven preheating to 325 degrees F. Then, line two baking sheets with parchment paper.

Next, scoop and roll the dough into 1-inch sized balls and place them onto the baking sheet. Flatten the tops of the balls slightly, this will help the cookies cook more evenly and come out perfect.

Bake in the preheated oven for 17-18 minutes or until the bottoms of the cookies are slightly brown.

Then transfer the cookies to a cooling rack and allow them to cool before serving.

Serve and enjoy!

How to Brown Butter

Add all butter to a large saucepan over medium-high heat. (I know a large saucepan seems too big, but as the butter cooks, it foams up, so trust me on this one!)

Stir gently using a rubber scraper as the butter melts. Continue to stir as the butter cooks. It will first liquify, then start to bubble & foam, all while gently bubbling. Within about 5 minutes after the butter foams, it will begin to change color and brown bits will appear. It’s easier to see the brown as your stir the butter- you can see the foam turn colors in the video above. I like to cook it about 45 seconds to 1 minute past when it changes color.

Remove from heat and the foam will settle and you’ll be able to see BROWN BUTTER! Let cool until butter has solidified again. (It won’t return to the same state as it was per-cooking. It will be more the consistency of sour cream.)

NOTE: You CANNOT use margarine to make brown butter! REAL BUTTER ONLY.

How do I know my butter is done browning?

Once you notice the butter becoming clear or transparent, keep a close watch as it is getting close. The butter will develop a bit of a darker tone and small, light brown specks will appear. Once the brown specks appear, remove your butter from the heat. If you leave it over the heat for too long, you run the risk of burning your butter. Burnt butter will have very dark brown/black specks that look like coffee grounds.

How long are these cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

Can I substitute any of the ingredients in this recipe?

This recipe has only been tested using all-purpose flour, any other type of flour that readers want to use I recommend substituting in at half. The walnuts and chocolate chips can easily be exchanged for other favorite nuts or types of chocolate chips as well. Have fun with this recipe and see what type of chocolate and nut combination you love the most!

Why does the dough need to chill for an hour?

This cookie recipe requests that you chill your dough and it’s for great reasons. By chilling the dough we help to solidify the fats (butter) which means that the cookies will spread less while they bake, giving you a nicer shape and texture. The chill time also helps flavors to develop more, resulting in a more flavorful cookie.

Why should I use parchment paper instead of cooking spray?

Parchment paper helps the cookies bake evenly. There’s also a lot of butter in these cookies, so parchment paper over cooking spray will help prevent a greasy mess.

Here are some more great chocolate chip cookie recipes you might enjoy

• RICE KRISPIE CHOCOLATE CHIP PEANUT BUTTER COOKIES
• CHERRY CHOCOLATE CHIP COOKIES
• ORANGE CINNAMON CHOCOLATE CHIP COOKIES
• BEST BROWN BUTTER CHOCOLATE CHIP COOKIES
• CHEWY CHOCOLATE CHIP COOKIES
• BUTTER PECAN CHOCOLATE CHIP COOKIES
• MARBLED CHOCOLATE CHIP COOKIES
• COCONUT CHOCOLATE CHIP COOKIES
• PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
• CHOCOLATE CHIP PUFF PASTRY COOKIES

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You are going to love these rich and delicious brown butter walnut chocolate chip cookies. They are packed with nuts and chocolate, what’s not to love?!?