Ingredients
Units
Scale
- 8oz (1 Cup) Salted Butter, divided
- 150 grams (3/4 Cup) Granulated Sugar
- 150 grams (3/4 Cup) Light Brown Sugar
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 344 grams (2 3/4 Cup) All-Purpose Flour/ Plain Flour
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 213 grams ( 1 1/4 Cup) Chocolate Chips or Chunks
- 1 cup Toasted Walnuts, roughly chopped
Instructions
- To brown, the butter cook 6oz (12 tablespoons) of the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes, depending on the size of your pan. For a detailed process check out this post on how to brown butter.
- Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter diced into small pieces. Mix until completely dissolved in the brown butter.
- Add in the brown sugar and granulated sugar. Mix until fully combined. Add in the whole egg, egg yolk, and vanilla extract until combined for about 30 seconds. At this point, you will have a pretty dark brown color. Let the batter rest for 30 seconds then mix for another minute and a half to two minutes until you achieve a much lighter color. You will end up with a much lighter and thicker batter.
- In a separate bowl whisk the flour, baking soda, baking powder, and salt together and set aside.
- Mix in the flour mixture until fully combined. Fold in chocolate chips and walnuts. Scoop the dough into balls, I like to use a medium size cookie scoop for about 2 1/2 tablespoons of dough per cookie, and place them on a piece of parchment paper or Silpat liner then cover in plastic wrap and chill in the refrigerator for 2 hours. When ready to bake turn the oven on to 375F/1 C and place 6 cookies spread apart on a silicone-lined or parchment paper baking sheet.
- Bake for 10-12 minutes or until golden brown but still look a bit undercooked. Then let cool on the tray for 5 minutes sitting on top of a wire rack then transfer the cookies directly onto the wire rack to cool completely. Store in an air-tight container for up to 5 days.
Notes
- Allow the cookies to cool before arranging them in an airtight container. Store the cookies in the freezer for up to 3 months. When it comes time to enjoy them, remove however many cookies you want from the container from the freezer and allow the cookies to thaw at room temperature.
- You can also freeze the cookie dough before baking. Simply complete the recipe up to the point of chilling the dough. Instead of placing the well-wrapped dough in the refrigerator for 2 hours, place it in the freezer for up to 1 month. When you are ready for freshly baked cookies, transfer the cookie dough balls straight to the baking tray and bake. You will probably need to bake the cookies another minute or two- if they do not spread well by minute 9 I would lightly bang the pan on the counter and return it to the oven. This will nudge the cookies to spread.
- Prep Time: 20 Minutes
- Chill Time: 2 Hours
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
