Brown Butter Walnut Cookies
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!
Servings: 15 cookies
Calories: 183.92kcal
Ingredients
- ½ cup unsalted butter (100gms)
- ½ cup brown sugar (100gms)
- ¼ cup white sugar (60gms)
- 1 large egg room temperature
- 1 to 2 teaspoon vanilla extract
- 1 tablespoon milk
- 1¼ cups all-purpose flour (200gms)
- ½ teaspoon cornflour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
- ½ cup chopped walnuts
Instructions
Prepare brown butter
- Cut the butter into small pieces and add to a light-coloured saucepan. Melt over medium heat until it foams and crackles. Continue cooking until the foam turns golden, a nutty aroma develops, and brown bits form at the bottom. Remove from heat when the bits are amber and the popping stops. Immediately pour into a large mixing bowl.½ cup unsalted butter
Make the cookie dough
- Add both brown and white sugar to the warm brown butter and mix until smooth. Whisk in the milk and vanilla until combined. Once the mixture has cooled slightly, whisk in the egg.½ cup brown sugar, ¼ cup white sugar, 1 to 2 teaspoon vanilla extract, 1 tablespoon milk, 1 large egg
- In a separate small bowl, combine the flour, cornstarch, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture with a rubber spatula until just combined—avoid overmixing.1¼ cups all-purpose flour, ½ teaspoon cornflour, ½ teaspoon baking soda, ½ teaspoon salt
- Fold in the chocolate chunks and walnuts until evenly distributed. Cover the dough and chill it in the refrigerator for at least 30 minutes.½ cup chocolate chips, ½ cup chopped walnuts
Shape the cookies
- Scoop 2–3 tablespoons of dough per cookie and roll into balls. For thinner cookies, gently flatten into discs. You can bake immediately, chill again for later, or freeze for future use.
Bake
- Preheat the oven to 170°C–180°C. Line a baking tray with baking paper.
- Place cookie dough balls on the tray, leaving enough space between each and from the edges so they can spread evenly. You may also freeze the dough balls at this stage (see post for details).
- Bake for 12–15 minutes, keeping an eye on them after 8 minutes. Remove as soon as you see golden spots and brown edges—cookies will continue to cook while cooling.
Store
- Let cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Serve fresh or store in an airtight container for up to one week (though they rarely last that long!).
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 183.92kcal | Carbohydrates: 21.33g | Protein: 2.44g | Fat: 10.59g
