Brown Butter Walnut Chocolate Chip Cookies
Chocolate chip cookies are one of those timeless desserts that everyone seems to have a version of, but for me, this one will always feel extra special. I grew up baking cookies on weekends—sometimes with friends, sometimes with family, and sometimes just because the craving struck. Over the years, I learned that the smallest tweaks can make the biggest difference, and that’s exactly how these brown butter walnut chocolate chip cookies were born.
The magic starts with brown butter. If you’ve never baked with it before, it’s worth slowing down for this step. Melting the butter until it turns golden and nutty adds so much depth of flavor—it transforms an ordinary cookie into something that tastes like it came straight from a bakery. Pair that with gooey pockets of chocolate and the satisfying crunch of toasted walnuts, and you’ve got the kind of cookie that disappears faster than you can bake them.
I also love that these cookies strike the perfect balance: crispy edges, soft chewy centers, and just the right amount of richness. And if you really want to take them over the top, sprinkle a little flaky sea salt on top right out of the oven. That contrast of sweet and salty makes every bite irresistible.
This is the kind of recipe I come back to again and again—when I want to treat friends, when I’m baking for family gatherings, or even when I just need a little pick-me-up with a glass of cold milk. They’re simple, but they feel indulgent in the best possible way.
Ingredients (Makes 14-16 cookies)
- 3/4 cup (168 g) unsalted butter
- 3/4 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 tbsp pure vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 cups (255 g) semi-sweet chocolate chips or chopped chocolate
- 1 cup walnuts, roughly chopped
Directions
- In a saucepan, brown the butter over medium-low heat, stirring often, until golden and fragrant (about 5–7 minutes). Let it cool slightly.
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Stir in the egg, egg yolk, and vanilla.
- Fold in the flour, baking soda, and salt just until combined—don’t overmix.
- Stir in the chocolate and walnuts. Cover and chill the dough for at least 1 hour, or overnight for even deeper flavor.
- When ready to bake, preheat your oven to 350°F. Line two baking sheets with parchment paper. Scoop dough onto trays, spacing about 2 inches apart.
- Bake for 12–13 minutes, until the edges are golden but the centers are still soft. Sprinkle with flaky sea salt while warm.
- Let cool on the tray for a few minutes before transferring to a wire rack.
Enjoy them warm, with melty chocolate and just the right crunch of walnuts in every bite.