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Giant Brown Butter Chocolate Chip Walnut Cookies

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These giant brown butter chocolate chip walnut cookies are bakery-style treats with crispy edges, gooey centers, and a deep, toffee-like flavor from browned butter. Packed with melty chocolate and crunchy walnuts, they’re easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 1/4 cups (250g) brown sugar (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 1/2 cups (170g) chopped walnuts, lightly toasted
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. In a medium light-colored saucepan, melt 1 cup unsalted butter over medium heat, stirring frequently. Once the butter foams and brown bits form on the bottom (about 5-7 minutes), immediately pour into a large mixing bowl, scraping in all browned bits. Let cool for 10 minutes.
  2. Add brown sugar and granulated sugar to the cooled brown butter. Stir until well combined and glossy.
  3. Add eggs and vanilla extract. Whisk or beat vigorously for about a minute, until the dough lightens in color and looks creamy.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
  5. Fold in chocolate chips and chopped toasted walnuts until evenly distributed.
  6. Cover the bowl and chill the dough for at least 30 minutes (up to overnight).
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Using a large scoop or 1/3-cup measure, scoop big mounds of dough onto the baking sheets, spacing them 3 inches apart (about 12 cookies). Optionally, press extra chocolate chips or walnut pieces on top.
  9. Sprinkle each mound with a pinch of flaky sea salt, if desired.
  10. Bake one sheet at a time for 14-16 minutes, until edges are deeply golden but centers still look a little soft. Rotate pan halfway through baking.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best results, chill the dough for at least 30 minutes (overnight is even better). Brown the butter until it smells nutty and has brown flecks, but do not burn. For bakery-style looks, press extra chocolate chips and walnuts on top before baking and sprinkle with flaky sea salt. Cookies freeze well, both baked and unbaked. For gluten-free, use a 1:1 gluten-free flour blend. For nut-free, omit walnuts or substitute with seeds.

Nutrition

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Find it online: https://tempotaste.com/giant-brown-butter-chocolate-chip-walnut-cookies-easy-recipe/