Description
These thick, bakery-style cookies feature a perfect balance of deep, caramel-like browned butter, semi-sweet chocolate morsels, and crunchy toasted walnuts. Designed with a high brown sugar ratio for maximum moisture, each cookie offers a satisfyingly chewy center with perfectly crisp edges. Ideal for holidays or a cozy weekend treat, this recipe delivers professional-grade results that are completely non-alcoholic and pork-free.
Ingredients
2 1/4 cups all-purpose flour
1 cup unsalted butter, browned
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup walnuts, toasted and roughly chopped
1 teaspoon baking soda
1/2 teaspoon sea salt
Instructions
Brown the butter in a heavy-bottomed saucepan over medium heat until fragrant and golden brown.
Transfer the browned butter to a large mixing bowl and whisk in the brown and granulated sugars until smooth.
Beat in the eggs one at a time followed by the vanilla extract until fully incorporated.
Combine the flour, baking soda, and salt in a separate bowl and gradually stir into the wet mixture.
Fold the chocolate chips and toasted walnuts into the cookie dough until evenly distributed.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spaced two inches apart.
Bake at 350°F for 12 minutes until the edges are golden and the centers appear slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Spoon and level the flour to avoid packing, which can make cookies dry. Ensure the walnuts are toasted to unlock their maximum savory flavor. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg