Brown Butter Chocolate Chip Cookies

5 from 8 votes

Nutty brown butter adds another dimension of flavor to these classic cookies! They're chewy in the middle and crispy on the edges with hints of toffee flavor.

Prep Time20

Cook Time10

chilling2

Total Time2 30

Course: Cookies, Dessert

Cuisine: American

Keyword: chocolate chip, cookies

Servings: 3-inch cookies

Calories: 234kcal

Author: Tricia

Ingredients

1 cup unsalted butter browned and cooled (226g or 8oz)
1 cup walnuts lightly toasted and coarsely chopped (4oz or 114g)
3 cups all-purpose flour (378g)
2 teaspoons cornstarch
1 ½ teaspoons baking soda
1 teaspoon salt
1 ¼ cups light brown sugar packed (282g)
½ cup granulated sugar (110g)
2 large eggs room temperature
1 large egg yolk room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (12oz)

Instructions

For the brown butter:

Melt the butter in a small, light colored skillet over medium-low heat. Once the butter separates and the solids remain on the bottom of the pan stir constantly until the solids start to brown. Remove from the heat when the butter starts to smell a little nutty. Pour the melted butter into a large mixing bowl and cool slightly.

To toast the walnuts:

Preheat oven to 325℉. Spread the walnuts in a single layer on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until the walnuts are lightly toasted. Cool while preparing the cookie dough.

For the cookie dough:

In a medium bowl whisk together the flour, cornstarch, baking soda and salt. Set aside.
Add the sugars to the browned butter in the large mixing bowl. Using an electric mixer beat on medium speed until well blended and lightened in color. Add the eggs and egg yolk blending just until the yolks disappear. Add the vanilla and mix until blended. Scrape the bottom and sides of the bowl using a rubber spatula. Blend again until combined.
Add the flour mixture to the batter in three additions mixing just until incorporated. Scrape the bottom and sides of the bowl with the spatula. Add the walnuts and chocolate chips and fold together with a wooden spoon until combined.
Cover and refrigerate the cookie dough for at least 2 hours or up to 3 days.

Bake the cookies:

When ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Set the cookie dough out at room temperature for 20 minutes to soften.
Using a cookie scoop portion out 2 and ½ tablespoons of dough. Roll into a tall-ball and place on the prepared cookie sheet. Bake for 10 to 12 minutes or until the sides are light brown and the middle is just set. The cookies will look slightly under-baked. Don’t over-bake the cookies.
Remove to a wire rack to cool completely.

Notes

This recipe makes 32 large three-inch cookies.
Store cookies in an airtight container at room temperature for up to 5 days.
Once cookie dough balls are formed they can be frozen for up to 3 months. Store well sealed in an airtight container. Add a minute or two to the total baking time when baking frozen cookie dough.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition.

Nutrition