Brown Butter Chocolate Chip-Walnut Cookies
Want to try a new cookie flavor this fall? These chocolate chip walnut cookies are made with rich brown butter for extra flavor and always bake up beautifully. They’re simple, comforting and perfect for the cozy season 🧸
I first made a batch of chocolate chip walnut cookies two years ago and that recipe was good, but this is a complete upgrade. This new version is richer and more flavorful. Back then I used simple unsalted butter and the cookies turned out delicious, but I knew there was room for improvement. So I decided to rework and upgrade the recipe.
The biggest change is the butter. I swapped the plain softened butter for unsalted brown butter, melted and cooled slightly before adding it to the dough. Brown butter is a simple step that makes such a big difference. It adds a deep, nutty flavor that pairs beautifully with the walnuts and chocolate. If you’re in a rush, you can absolutely use regular melted butter instead. I’ll share more about that in the FAQ’s section below.
For the mix-ins I used a combination of semi sweet and milk chocolate chips, which gives the cookies a layered chocolate flavor. The semi sweet chocolate chips add a little bitterness, while the milk chocolate keeps them sweet. Alongside the chocolate, I added chopped walnuts, which bring a subtle crunch to every bite. If you’re not a walnut fan, pecans could be a good substitute since they have a similar flavor profile, but I haven’t tested them yet, so I can’t guarantee the same results.
One of the best parts of this recipe is that these cookies stay soft for days if you store them properly. I love baking a batch and keeping them in an airtight container so there’s always something sweet to enjoy after a meal lol. They also make a great dessert for gatherings because they hold up well and taste EVEN BETTER the next day.
This recipe makes 11 cookies at about 75 grams each. They’re not massive bakery style cookies, but they’re definitely not small either. Each one feels indulgent enough to be a full dessert serving, so one cookie after dinner is usually enough to satisfy a sweet tooth.
I hope you give these cookies a try and love them as much as we do. Whether you’re making them for yourself, your family or to share with friends, they’re always a hit.
WHY YOU’LL LOVE THIS RECIPE
♡ They are soft on the inside and crunchy on the outside
♡ It’s an easy recipe, perfect for beginners
♡ Brown butter makes the cookies extra flavorful
♡ They stay soft for days if stored properly
Important notes, tips and tricks
Do not overmix after the flour is added - Once you add the flour, gently fold it in just until everything comes together. Overmixing can develop the gluten too much, making your cookies dense, cakey and tough.
Do not skip the MINIMUM 1 hour chilling in the fridge before baking - Chilling the dough is crucial. It firms up the butter and sugar, which helps the cookies hold their shape while baking. It also prevents them from spreading too much and gives them a richer, deeper flavor. Even if you’re impatient, at least one hour is a must! You can chill them up to 48 hours covered.
Do not overbake - These cookies continue to bake a little after you take them out of the oven. If you leave them too long, they’ll become hard and lose that soft, chewy texture. Take them out when the edges are golden and the center still looks slightly soft, it will set as it cools.
Frequently asked questions
1. How to store?
Store the cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy. Avoid leaving them exposed to air, as they will dry out faster.
2. Can I freeze the cookies?
Yes! You can freeze the raw dough on a sheet, then transfer to a ziplock bag. I recommend using it within one month. When ready, bake the frozen dough for an extra 2 minutes to ensure the cookies cook through.
3. Is brown butter a must?
No, it’s not required. You can use regular melted butter, but make sure it’s cooled before mixing it into the dough. If using regular butter instead of brown butter, you will need 150 grams.
4. Can I substitute walnuts with another nut?
Yes, pecans work well as a substitute. Other nuts may change the flavor slightly, so keep that in mind.
5. Why are my cookies cakey?
If your cookies turn out cakey, it could be due to overmixing the flour or using too much flour.
6. Why are my cookies dry and hard?
Dry cookies usually result from overbakingor using too much flour.
7. Do I need to chill the dough longer than 1 hour?
It’s optional but recommended. Chilling up to 48 hours can develop more flavor.
Ingredients you will need for this recipe
Brown butter: Browning the butter adds a rich, nutty flavor that makes cookies extra tasty. If you don’t have time, regular melted butter works too, just be aware the flavor will be less intense.
Granulated sugar: Sweetens the cookies.
Light brown sugar: Adds sweetness and moisture, keeping the cookies soft inside. It also gives a subtle caramel flavor. Substitution: dark brown sugar for a deeper flavor.
Egg + egg yolk: Eggs bind the dough together and give structure, while the extra yolk adds richness and chewiness.
Vanilla extract: Adds extra flavor to the cookies.
All purpose flour: Forms the structure of the cookies.
Baking powder: Helps the cookies rise slightly so they’re not too flat or dense.
Milk chocolate chips: You can use milk chocolate bars chopped into chunks as well.
Semi sweet chocolate chips: Adds a slightly richer chocolate flavor that balances the milk chocolate sweetness.
Walnuts: Adds crunch and a nutty flavor. You can swap with pecans if desired, though the flavor will be slightly different.
Step by step instructions with photos
1. First we are going brown the butter.
2. Cut up the butter into cubes and place in a saucepan. Over medium heat let the butter melt. Once melted, let the butter simmer, stirring frequently until it turns golden brown. This took me a total of 10 minutes over medium heat. Once ready, pour in a different bowl and let it cool. I let mine cool for 15 minutes.
3. Once the butter has cooled down, it’s time to prepare the cookies.
4. In a large bowl mix together the butter, brown sugar and sugar.
5. Next mix in the egg, egg yolk and vanilla.
6. Add the flour along with the baking powder and mix until just combined.
7. Lastly, fold in the milk chocolate chips, semi sweet chocolate chips and chopped walnuts.
8. Using an Ice cream scoop, scoop out 11 equal cookies onto a tray, cover and refrigerate for a minimum of 1 hour. You can keep it refrigerated for up to 48 hours.
9. 10 minutes before you’re ready to bake them, preheat your oven to 170•C (using fan setting)
10. Place the cookies on a baking tray lined with parchment paper, leaving some space between them.
11. Bake in the preheated oven for 12 minutes.
12. Enjoy (:
Brown Butter Chocolate Chip-Walnut Cookies
Want to try a new cookie flavor this fall? These chocolate chip walnut cookies are made with rich brown butter for extra flavor and always bake up beautifully. They’re simple, comforting and perfect for the cozy season 🧸
Ingredients
- 180g unsalted butter (You’ll have about 150g after browning, which is what we are looking for) - 3/4 cup + 1 tablespoon (You’ll end up with 2/3 after browning, which is what we need!)
- 100g granulated sugar - 1/2 cup
- 80g light brown sugar - 1/3 cup + 1 tablespoon
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 220g all-purpose flour - 1 3/4 cup
- 4g baking powder - 1 teaspoon
- 80g milk chocolate chips - 1/2 cup
- 80g semi-sweet chocolate chips - 1/2 cup
- 50g walnuts, chopped up - 1/2 cup
Instructions
- First we are going brown the butter.
- Cut up the butter into cubes and place in a saucepan. Over medium heat let the butter melt.
- Once melted, let the butter simmer, stirring frequently until it turns golden brown. This took me a total of 10 minutes over medium heat.
- Once ready, pour in a different bowl and let it cool. I let mine cool for 15 minutes.
- Once the butter has cooled down, it’s time to prepare the cookies.
- In a large bowl mix together the butter, brown sugar and sugar.
- Next mix in the egg, egg yolk and vanilla.
- Add the flour along with the baking powder and mix until just combined.
- Lastly, fold in the milk chocolate chips, semi sweet chocolate chips and chopped walnuts.
- Using an Ice cream scoop, scoop out 11 equal cookies onto a tray, cover and refrigerate for a minimum of 1 hour. You can keep it refrigerated for up to 48 hours.
- 10 minutes before you’re ready to bake them, preheat your oven to 170•C (using fan setting)
- Place the cookies on a baking tray lined with parchment paper, leaving some space between them.
- Bake in the preheated oven for 12 minutes.
- Enjoy (:
Nutrition Facts
Calories
332Fat
22 gSat. Fat
12 gCarbs
41 gFiber
1 gNet Carbs
39 gSugar
23 gProtein
4 gSodium
44 mgCholesterol
52 mg
