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Brown Butter Chocolate Chip Cookies with Walnuts
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5 from 8 votes

Brown Butter Chocolate Chip Cookies

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: best chocolate chip cookies, brown butter, brown butter chocolate chip cookies, chocolate chip cookies, chocolate chip walnut cookies, christmas cookies, the holidays, walnuts
Servings: 2 dozen
Calories: 124kcal
Cost: 10

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)

Instructions

  • 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

Nutrition

Calories: 124kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 21mg | Potassium: 23mg | Fiber: 5g | Sugar: 21g | Vitamin A: 5IU | Calcium: 32mg | Iron: 1mg