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Sweet & Salty Brown Butter Chocolate Chip Cookies

Chocolate, Cookies, Desserts, Holiday, Quick and Easy

These Brown butter chocolate chip cookies have a nutty, deep flavor. They’re made better by adding finely chopped walnuts to the dough. They’re chewy, butter, nutty and perfectly chocolate-y.

Brown Butter Chocolate Chip Cookies with Walnuts

Let’s dive into these Brown Butter Chocolate Chip Cookies, shall we?

I put on Instagram a few weeks ago a question, “Do walnuts belong in chocolate chip cookies?!” I knew the question was divisive but I did it anyway! And boy, were the responses aggressive! People are incredibly opinionated about chocolate chip cookies, rightfully so.

Ingredient shot

Can I Add Walnuts to My Chocolate Chip Cookies

I did a poll on Instagram and asked readers if walnuts belonged in chocolate chip cookies. 60% of readers voted “Absolutely not!”

I felt attacked.

40% of readers voted “Yes, delicious!”  I say you should add whatever you want! I love walnuts.

How to Brown Butter

I’m not that precious about my chocolate chip cookies. And walnuts happen to be one of my favorite nut varieties! I like them. They can stay. They can sit with us.

If you’re in the “absolutely not” camp, don’t worry, this recipe allows you to leave them out completely.

Chilled cookie dough

Freezing cookie dough

What Does Brown Butter Do for Chocolate Chip Cookies

Browning the butter gives these chocolate chip cookies a nutty quality to them that isn’t all that distinguishable. It adds a depth of flavor that is hard to pin point. You don’t eat these cookies and think to yourself, “Oh this is brown butter!” Their flavor is more subtle. That caramel-like flavor that lives in these cookies goes SO well with sea salt. Yum.

Should You Brown Butter for Cookies

Let’s dive into browning butter for chocolate chip cookies. Unfortunately it’s not as simple as browning butter. You see, when you brown butter, you cook the water out of the butter. Water in butter does a lot for baked goods. It adds moisture and steam.

For this recipe for brown butter chocolate chip cookies, we brown the butter and then we add a bit of water to the butter after it’s browned.

Brown Butter Chocolate Chip Cookies with Walnuts

How to Brown Butter

The cozy way to brown butter is to almost burn it. Almost. There are some applications where I just straight burn the butter and it’s delicious. The baked good doesn’t result in a burned butter flavor but a totally browned butter flavor. It’s rich, deep and nutty.

I take my melted butter pretty far. I do not allow lightly browned butter to be a part of my life in any way. So take it until it’s dark brown.

Should You Use Light Brown or Dark Brown Sugar for Chocolate Chip Cookies

I always use light brown sugar. The subtle molasses flavor makes for a more balanced cookie. I actually ONLY buy light brown sugar vs. dark brown sugar. Because I personally enjoy the flavor a bit more. In addition to light brown sugar, these cookies of course, also call for granulated sugar.

Brown Butter Chocolate Chip Cookies with Walnuts

Like all of my chocolate chip cookies, I love making a batch, scoop out dough balls and freeze half of it! If you’d like to learn how to freeze chocolate chip cookies, click right here!

Brown Butter Chocolate Chip Cookies

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5 from 5 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 2 dozen
Calories: 124kcal
Brown butter chocolate chip cookies are so gooey and nutty in flavor. They're made better with walnuts; if you disslike walnuts in your chocolate chip cookies, leave them out!

Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, (we're going to melt it so it can be straight from the fridge)
  • 2 teaspoons water
  • 1 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 2 large whole eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract or vanilla paste
  • 12 ounces dark chocolate chunks or chocolate chips
  • 2/3 cup finely chopped walnuts , (from about 1/2 cup)

Directions

  • n a large bowl, mix together flour, baking powder, soda and salt. 
  • In medium saucepan, set over medium-low heat, melt the butter. Take out a silicon whisk and give the butter a stir. It will begin to foam up and bubble. Stirring frequently, allow it to keep going until it goes from a pale yellow color to a light brown color. Once it hits a light brown color, I like to give it a few more stirs just so I can monitor the color. This process happens quickly so don’t walk away! Keep stirring it until it goes from a light brown color to deep golden brown. Remove it from the heat and give it a few more stirs. I like to let it continue to cook until it’s dark brown. Immediately pour it into a large bowl. Whisk in the two teaspoons of water. Allow the brown butter to cool for about 10 minutes. (If you don’t do this, when you add the chocolate, it’ll melt.) 
  • Next, whisk in the sugars. And then, add the eggs and vanilla. Pour into the dry ingredients and mix until combined. Lastly, fold in chocolate chips and walnuts (if using). Stick in fridge for 1 hour to chill.  
  • Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 9 to 12 minutes, until lightly golden brown. Repeat with the remaining cookie dough. These are best eaten warm with milk. 

Notes

To Make Ahead:
The cookie dough can be made, scooped out into dough balls and kept in the fridge for up to 3 days. Bake them straight from the fridge. 
To Freeze Cookie Dough: 
I have this post right here that explains how to do so! 
Equipment and Tools:
OXO Medium Cookie Scoop | Baking Sheets | KitchenAid Stand-Up Mixer | Silicon Spatulas | 
CourseDessert
CuisineAmerican
Keywordbest chocolate chip cookies, brown butter, brown butter chocolate chip cookies, chocolate chip cookies, chocolate chip walnut cookies, christmas cookies, the holidays, walnuts
Nutrition Facts
Brown Butter Chocolate Chip Cookies
Amount Per Serving
Calories 124 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 4g25%
Cholesterol 32mg11%
Sodium 21mg1%
Potassium 23mg1%
Carbohydrates 2g1%
Fiber 5g21%
Sugar 21g23%
Protein 3g6%
Vitamin A 5IU0%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make these on Instagram, let me know!

Looking for more chocolate chip cookies? Here are some more favorites: 

Brown Butter Chocolate Chip Cookies

October 1, 2019 by

Whipped Goat Cheese with Grilled Peaches

Appetizers, Quick and Easy, Snacks, Summer

I’m usually a huge hater on summer. I usually enjoy complaining about the hot weather, bugs and bright sun but I have to say, this summer has changed me. I’ve SO enjoyed all of the beautiful fruits and veggies and the warm weather has been, dare I say, enjoyable! It doesn’t hurt that a vacation to Hawaii is in my near future where I will, for the last time, celebrate summer. The last few months have been a good lesson in changing my perspective!

Summer is far from over so we’re still riding the season’s wave with today’s post. I teamed up with Roth Cheese to share their new Chèvre! Their goat cheese is so perfectly tart and salty. When I went to go and make whipped goat cheese, I figured I’d need to add a few more things to make the flavor sing, but truly, it needed nothing. Not even a pinch of salt or a zest of lemon. Zilch. Nothing. It was truly perfect as is. To find some near you, click here!


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August 26, 2019 by

French Silk Pie

Desserts, Pie, Quick and Easy, Summer, Thanksgiving, Winter

Classic French Silk Pie that is so very chocolatey and smooth. This pie is a perfect make-ahead pie for summer or Thanksgiving. Topped with fluffy whipped cream and shavings of chocolate.

French Silk Pie
I posted this recipe for this French Silk Pie on The Instagram last Thanksgiving and realized I never properly posted the recipe here; you know, in real printable, easily-readable form. I like things to live here, too, especially given how Instagram captions can’t be rich-pinned and easily searchable. So here we are.

This pie is perfect for literally every time of year. If it’s summer and you don’t want to warm up the oven, you only have to do it for the crust. A very short amount of time!

If it’s the holidays or Thanksgiving, this is also a perfect pie. Not a ton of oven space? This is nearly a no-bake pie.

French Silk Pie Facts

  • French silk pie is technically an icebox cake. It gets its name from it’s silky texture. Makes sense, right?
  • Instead of being more of a pudding-like filling, this pie is more similar to a super light mousse.
  • There is raw egg in this pie! The only big heads up you need to know about this pie is there is indeed raw egg in this dessert.
  • When using raw eggs of any kind I always recommend opting for organic eggs or the best quality and freshest you can get your hands on. You know, for safety.

I don’t always bake with organic eggs but for something like this, it’s definitely my move.

French Silk Pie is The Perfect Make Ahead Dessert

This recipe for French Silk Pie truly is a great make-ahead recipe; something we’re all looking for when gatherings like summer parties or Thanksgiving/Friendsgiving get-togethers are in the future.

I like to keep it in the fridge with a piece of plastic wrap or parchment pressed to its surface. It’ll get a bit messed up when you remove the plastic wrap but you can definitely smooth it out again with a butter knife or off-set spatula.

How to Make French Silk Pie

  • Start with the crust. What I love about this pie is that it uses a cookie crust, which is WAY easier than baking off traditional pie crust.
  • Melt the chocolate. In a double-boiler, add the chopped chocolate to a bowl nestled on top of a saucepan filled with a few inches of water.
  • Beat the other wet ingredients. Mix together the butter, sugar, vanilla extract and salt.
  • Add the melted chocolate.
  • Crack in the eggs. One at a time, add the eggs and keep beating the mixture until the mixture is super fluffy.
  • Transfer the filling to the pie dish. Pour in the chocolate mixture into the baked off pie crust. And then transfer to the fridge to chill.
  • Serve. Right before you’re ready to serve, make the whipped cream and add it to the top of the pie. I added the whipped cream to a piping bag to give a pretty effect. And then shaved on some chocolate using a vegetable peeler.

Happy Baking!

French Silk Pie Recipe

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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 15 minutes
1 hour
Total Time: 35 minutes
Serving Size: 8
Calories: 215kcal
Classic French Silk Pie that is so very chocolatey and smooth. This pie is a perfect make-ahead pie for summer or Thanksgiving. Topped with fluffy whipped cream and shavings of chocolate. 

Ingredients

Cookie Crust:

  • 2 cups graham cracker crumbs
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, melted

Filling:

  • 3 ounces milk or dark chocolate
  • 12 tablespoons unsalted butter, room temperature
  • 3/4 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 ounces milk chocolate, for topping

Directions

To Make the Crust:

  • Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the butter and mix until the gingersnap crumbs are moist. Transfer to 14-inch x 5-inch tart pan, 9-inch tart pan or 9-inch pie dish. Press the crumbs firmly and evenly until they line the bottom and sides of the pan or dish. Bake until slightly darker in color and mostly firm to the touch, about 5 minutes. Allow the crust to cool completely before adding the filling. 

To Make the Filling:

  • In a double boiler (or a stainless steel bowl placed over a saucepan filled with a few inches of water), add the chopped chocolate. When mostly melted, remove from the heat and stir until smooth. Allow to cool slightly, about 5 minutes. Meanwhile, in the bowl of a stand-up mixer with the paddle attachment on, add the butter, sugar, vanilla extract and salt. Beat until smooth, about 2 to 3 minutes.
  • Pour in the mostly cooled melted chocolate and beat until combined. And then add one egg, allowing it to beat for a full 5 minutes. And then add another egg and beat for an additional 5 minutes. Set a timer! During this time, the eggs will help the mixture double in volume and make it nice and fluffy. Add the last egg and beat for one last time for 5 minutes. Remove from the mixer and give it a mix manually just to make sure there aren’t any chocolate bits not combined.  
  • Transfer to the crust and spread into an even layer. Place in the fridge to chill for about 5 hours, until very chilled. 
  • When you’re ready to serve, add the heavy whipping cream and powdered sugar to a bowl of a stand-up mixer with the whisk attachment. Beat until light and fluffy, about 2 to 3 minutes. Add the top of the pie and garnish with shavings of Moser Roth Milk Chocolate. 

Notes

Tips to Make it Ahead: 
You can make the crust up to 2 days ahead. Cover with a clean kitchen towel and store in the fridge or at room temperature. 
To Freeze, make the entire pie and store in the freezer, covered with plastic wrap, and store up for up to 2 months. Thaw in the fridge. 
Equipment:
Pyrex Pie Dish | Stainless Steel Bowl | KitchenAid Stand-Up Mixer | Silicon Spatulas | Chef's Knife | Vegetable Peeler (for garnish) 
CourseDessert
CuisineAmerican, French
Keywordchocolate, chocolate pudding, french pie, french silk, make-ahead dessert, pie
Nutrition Facts
French Silk Pie Recipe
Amount Per Serving (8 g)
Calories 215 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 10mg0%
Carbohydrates 10g3%
Sugar 10g11%
Protein 3g6%
Calcium 10mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for other pie recipes? Here are some favorites:

July 30, 2019 by

Lemon Berry Meringue Trifle

Desserts, Quick and Easy, Spring

Lemon Berry Meringue Trifle

This is the first ever trifle I’ve ever made! Some of you will probably be shocked, appalled, stunned. And the other half of you probably don’t know what a trifle is. Don’t worry, I will explain everything there needs to be explained about this Lemon Berry Meringue Trifle.

In my extensive trifle internet research I read that trifles are very much English. And they do very much remind me of an eton’s mess. But just on a grander, larger scale, which I am very into. Especially since we’re in the thick of spring, which means Easter, brunches and gatherings.

Lemon Berry Meringue Trifle

For this post, I teamed up with Pyrex and their new line of Pyrex Deep baking dishes. I love Pyrex so much and use their products daily. Their Deep line is extra special because it is up to 50% deeper – meaning you can fit even more pasta (for pasta bakes), a bigger roast (for Easter) and even more layers (for trifles).

I also love that they all come with super secure lids so you can take to your friends’ and families’ houses and you don’t have to worry about spillage.

Lemon Berry Meringue Trifle Continue Reading

April 12, 2019 by