Infused with the nutty flavour of browned butter, and loaded with semisweet chocolate and walnuts, these cookies are incredibly gourmet and will surely become your new favourite cookie recipe!
Prep Time1 hourhr
Cook Time15 minutesmins
Chilling Time30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 15cookies
Author: Famidha Ashraf
INGREDIENTS
½cupunsalted butter(100gms)
½cupbrown sugar
¼cupwhite sugar
1large eggroom temperature
1 to 2teaspoonvanilla extract
1tablespoonmilk
1¼cupsall-purpose flour(maida)
½teaspooncornflour
½teaspoonbaking soda
½teaspoonsalt
½cupchocolate chips
½cupchopped walnuts
INSTRUCTIONS
Prepare the brown butter
Cut the butter into smaller pieces and add to a light-coloured saucepan which will help to determine when the butter begins browning.
½ cup unsalted butter
Melt the butter on low to medium heat while stirring constantly. Once melted, the butter will begin to foam and make a crackling sound but do not stop stirring. The butter will begin browning with a nutty aroma and lightly browned bits will begin to form at the bottom of the pan.
Remove from heat once the brown bits reach amber colour and the popping sounds have stopped. Pour the browned butter into a large mixing bowl and let it cool completely.
Prepare the cookie dough
Whisk the flour, cornflour, baking soda and salt together in a large bowl. Set aside.
1¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cornflour
Take the cooled brown butter bowl and whisk in the brown and white sugar until no lumps remain.
½ cup brown sugar, ¼ cup white sugar
Whisk in the egg, milk and vanilla extract.
1 large egg, 1 to 2 teaspoon vanilla extract, 1 tablespoon milk
Use a rubber spatula and gradually stir the flour mixture into the wet mixture until combined with no traces of dry flour but do not overmix.
Fold in the chocolate chunks and walnuts making sure they are distributed all through.
½ cup chocolate chips, ½ cup chopped walnuts
Cover the dough and chill in the refrigerator for a minimum of 30 mins or overnight. Chilling is mandatory and I highly recommend chilling the cookie dough overnight for better flavour and colour.
Prepare to bake or freeze the cookie dough
If you chilled the dough for only 30 mins, then you can use it straight away to bake. For any longer than 30 minutes chilled dough, it will get too firm to scoop. If it is too difficult to scoop, let it sit on the counter for a few minutes so it can soften a bit. If you let it sit longer, then your cookies will spread a lot. If you think it has melted, then put it back in the fridge.
Preheat the oven to anywhere between 170°c to 180°c
Line a baking tray with baking paper (you may need two trays depending on your oven size)
Scoop 3 tablespoons of dough for each cookie and roll them into neat balls.
Place the cookie dough balls on the sheet leaving space between the cookies and the edges of the pan so that the cookies can spread evenly. At this point, you may freeze the cookie dough balls (refer to post)
Bake the cookies
For chewy gooey cookies, bake for 12 to 13 mins only. For light crunchy cookies bake for 14 to 15 mins. But do keep an eye on them after 8 mins or so and remove them as soon as you see golden spots and brown edges. Cookies will continue to cook while cooling.
Take out of the oven and allow to cool for 10 minutes, then transfer the cookies to a wire rack to cool completely.
Serve or store in an airtight container for up to one week but I bet you it won't last that long!