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Thick & Gooey Toasted Walnut Chocolate Chip Cookies Recipe

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3.8 from 14 reviews

These Thick & Gooey Toasted Walnut Chocolate Chip Cookies are rich, buttery, and bursting with toasted walnut and melty chocolate chip goodness. Browned butter adds a deep, nutty flavor, while toasting the walnuts enhances their crunch. Perfectly soft and chewy with a crackled top, these cookies are sure to satisfy your sweet tooth.

Ingredients

Browned Butter Mixture

  • 182 grams unsalted brown butter (16 tablespoons, 226 g unsalted butter before browning)
  • 3 tablespoons (45 g) cold milk (ideally whole milk)

Nuts and Baking Components

  • 2/3 cup (75 g) raw walnuts, coarsely chopped
  • 1 1/2 cups (330 g) light or dark brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon (13 g) vanilla bean paste
  • 2 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons sea salt
  • 3 1/4 cups (439 g) all-purpose flour
  • 2 cups (340 g) chocolate chips

Topping

  • Sea salt flakes for topping (optional)

Instructions

  1. Brown The Butter: Place unsalted butter in a small saucepan and melt over medium heat. Increase heat to medium-high, stirring continuously. Watch for golden bits forming on the pan’s bottom. Once browned, remove from heat and pour into a heat-safe bowl that can go in the fridge (avoid glass).
  2. Add Milk and Chill: Whisk cold milk into the browned butter until combined. Refrigerate or freeze for about 45 minutes until the top half solidifies but the bottom remains liquid.
  3. Toast Walnuts: Toast walnuts either in the oven at 350°F (175°C) for 5-8 minutes on an ungreased baking sheet, shaking once halfway to avoid burning, or on the stovetop over medium-low heat in an ungreased skillet for 4-5 minutes, shaking the pan periodically.
  4. Mix Cookie Dough – Cream Butter Mixture with Sugars and Vanilla: In a stand mixer or bowl, beat the chilled browned butter mixture with brown sugar, granulated sugar, and vanilla bean paste until light and fluffy, about 4-5 minutes.
  5. Add Eggs: Add eggs one at a time, mixing fully after each addition. Scrape down bowl sides.
  6. Add Leavening and Salt: Mix in baking powder, baking soda, and sea salt until blended.
  7. Add Flour: Gradually add flour and mix until just combined, with some streaks of flour visible.
  8. Add Walnuts and Chocolate Chips: Fold in toasted walnuts and chocolate chips until evenly distributed. Avoid overmixing. Refrigerate the dough in an airtight container for at least one hour.
  9. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  10. Scoop Cookies: Scoop 4 tablespoons of dough per cookie and place on baking sheets 2 inches (5 cm) apart.
  11. Bake: Bake one sheet at a time in the oven center for 12-13 minutes until edges are lightly browned and centers appear slightly underdone.
  12. Cool and Finish: Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack. Optionally, sprinkle with sea salt flakes.

Notes

  • Use whole milk for best flavor when adding milk to brown butter, though any milk works.
  • Walnuts can be toasted either in the oven or stovetop depending on preference.
  • Do not overmix the dough after adding flour to maintain the cookies’ texture.
  • Chilling the dough at least one hour enhances flavor and texture.
  • Sprinkling sea salt flakes on baked cookies balances sweetness and adds a gourmet touch.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://yumntasty.com/thick-and-gooey-toasted-walnut-chocolate-chip-cookies-recipe/