Description

These Thick & Gooey Toasted Walnut Chocolate Chip Cookies are a deliciously rich dessert featuring browned butter for deep, nutty flavor, toasted walnuts for extra crunch, and melty chocolate chips in every bite. The cookies have a soft, chewy texture with crackly tops and a hint of sea salt to enhance the sweetness. Perfect for cookie lovers craving a decadent homemade treat.

Ingredients

Wet Ingredients

182 grams unsalted brown butter (16 tablespoons, or 226 g unsalted butter before browning)
3 tablespoons (45 g) milk (cold; ideally, whole milk, but any milk will do)
1 tablespoon (13 g) vanilla bean paste
2 large eggs (room temperature)

Dry Ingredients

1 ½ cups (330 g) light or dark brown sugar (packed)
½ cup (100 g) granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoons sea salt
3 ¼ cups (439 g) all-purpose flour

Additional Ingredients

⅔ cup (75 g) raw walnuts (coarsely chopped)
2 cups (340 g) chocolate chips
Sea salt flakes for topping (optional)

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Instructions

First, Brown The Butter: Place 16 tablespoons (226 g) unsalted butter in a small saucepan over medium heat and melt. Increase heat to medium-high and stir continuously. Watch for small golden bits settling at the bottom; once they appear, remove from heat and pour into a medium heat-safe bowl suitable for the fridge.
Mix Browned Butter with Milk: Add 3 tablespoons cold milk to the browned butter and whisk to combine. Chill the mixture in the fridge or freezer for about 45 minutes until the top half solidifies but the bottom remains liquid.
Toast the Walnuts: Toast walnuts either in the oven or on the stovetop. Oven method: spread on an ungreased baking sheet and bake at 350°F (177°C) for 5-8 minutes, shaking midway to prevent burning. Stovetop method: toast in a dry skillet over medium-low heat for 4-5 minutes, shaking the pan periodically for even toasting.
Mix the Cookie Dough: Using an electric mixer with paddle attachment (or a bowl and spatula), cream the cooled brown butter mixture with brown sugar, granulated sugar, and vanilla bean paste until light and fluffy, about 4-5 minutes.
Add Eggs and Leavening: Incorporate eggs one at a time, fully mixing each before adding the next. Add baking powder, baking soda, and sea salt, mixing until combined. Scrape down bowl sides to ensure even mixing.
Add Flour: Gradually add flour and mix until just blended, with some flour streaks still visible to avoid overmixing.
Add Walnuts and Chocolate Chips: Fold in toasted walnuts and chocolate chips evenly without overmixing. Cover dough and refrigerate for at least one hour to firm up.
Bake the Cookies: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop 4 tablespoons of dough per cookie onto the sheets, spacing 2 inches apart.
Bake Timing: Bake one sheet at a time for 12-13 minutes in the center of the oven until cookies are puffed and lightly browned at edges but still soft in the center.
Cool and Finish: Let cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack. Optionally sprinkle with sea salt flakes while warm.

Notes

Use room temperature eggs to ensure proper mixing and rise.
Whole milk is preferred for creaminess, but any milk will work.
Browning the butter deeply enhances flavor; watch carefully to avoid burning.
Refrigerating the dough helps develop thicker, chewier cookies.
Walnuts can be substituted with pecans or almonds if desired.
Sea salt flakes on top add a lovely contrast to the sweet chocolate.
Chocolate chips can be semi-sweet, dark, or milk chocolate based on preference.

Prep Time: 30 minutes
Cook Time: 12-13 minutes per batch
Category: Dessert Cookie
Method: Baking
Cuisine: American