If you’re in the mood for a cookie that’s as decadent as it is comforting, you’re about to discover your next obsession: Browned Butter Walnut Chocolate Chunk Cookies. These are not your average chocolate chip cookies. The nutty depth of browned butter mingles with crisp, toasty walnuts and pools of melty chocolate chunks, yielding a treat that’s thick, chewy, and studded with flavor. Every bite is rich, warm, and layered — perfect for cozy afternoons or sharing a plateful with friends who’ll instantly ask for the recipe. Whether you’re an experienced baker or just getting started, these cookies are all about bringing joy and a little bit of magic to your kitchen.
Ingredients You’ll Need
Let’s take a moment to appreciate how just a handful of basic pantry staples can create something truly crave-worthy. Each ingredient in Browned Butter Walnut Chocolate Chunk Cookies plays a special role, from texture to taste to golden edges. Gather these, and you’re already halfway to cookie greatness!
- Unsalted Butter: Browning this transforms it, infusing the cookies with rich, nutty undertones you can actually smell and taste.
- Packed Brown Sugar: Adds warmth, chewiness, and a hint of molasses richness that pairs beautifully with browned butter.
- Granulated Sugar: Lends sweetness and helps the cookies achieve those crisped, caramelized edges.
- Large Eggs: Bind everything together and give the cookies their wonderfully soft centers.
- Vanilla Extract: Rounds out the flavors and enhances every chocolatey, nutty bite.
- All-Purpose Flour: The sturdy backbone that creates a soft yet substantial dough.
- Baking Soda: Works its magic by helping the cookies rise and develop those irresistible craggy tops.
- Baking Powder: A little booster for extra lift and softness.
- Salt: Don’t skip this — it sharpens and balances the sweetness and deepens the flavors.
- Chopped Walnuts: Toast them for an even nuttier crunch that takes the cookies to another level.
- Semisweet Chocolate Chunks: Go big here — the uneven chunks create perfect pockets of gooey, molten chocolate.
How to Make Browned Butter Walnut Chocolate Chunk Cookies
Step 1: Brown the Butter
This step sets the whole recipe apart. In a medium saucepan, melt your butter over medium heat. Stir constantly as it foams, then watch for it turning golden brown and releasing a luscious, toasted aroma. Take it off the heat immediately so it doesn’t burn, and let it cool for about 10 minutes. The flavor you get here is pure gold.
Step 2: Mix the Sugars and Wet Ingredients
In a large bowl, whisk together your cooled browned butter, brown sugar, and granulated sugar until smooth and glossy. Then, beat in the eggs one at a time, followed by the vanilla extract. This helps create that ultra-rich, almost caramel-like cookie base that makes these Browned Butter Walnut Chocolate Chunk Cookies unforgettable.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures everything’s evenly distributed before it hits the batter, so you get perfectly tender cookies every time.
Step 4: Bring it All Together
Gradually mix the dry ingredients into the wet ingredients, stirring until your dough just comes together — don’t overmix! Gently fold in the toasted walnuts and chocolate chunks so every cookie delivers the perfect balance of crunch and molten chocolate. This is where the dough starts smelling irresistible.
Step 5: Chill the Dough
Cover the dough and chill it in the fridge for at least an hour. This waiting period is crucial for flavor development and helps the cookies hold their shape in the oven. Trust me, it’s worth every second.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough about two inches apart on the sheet. Bake for 10 to 12 minutes, just until the edges are golden, but the centers still look a little soft. Perfection in every batch!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This gives them time to set up and makes them easier to handle — but don’t be surprised if a few disappear while they’re still warm.
How to Serve Browned Butter Walnut Chocolate Chunk Cookies
Garnishes
A light sprinkle of flaky sea salt just after baking adds a sparkly finish and intensifies the chocolate flavors. If you’re feeling extra, a drizzle of melted chocolate or even a dusting of powdered sugar will make these cookies feel bakery-worthy.
Side Dishes
These cookies are simply spectacular with a tall glass of cold milk or a mug of hot coffee. For a more grown-up twist, pair them with a scoop of espresso gelato, or serve alongside fresh berries for a pop of color and tartness. Kids (and adults!) also love them with cocoa or chai tea.
Creative Ways to Present
Stack them high on a rustic wooden board for a cozy gathering, or nestle them into a pretty tin as an edible gift. You can even sandwich a scoop of vanilla ice cream between two cookies for an unforgettable homemade ice cream sandwich. No matter how you serve Browned Butter Walnut Chocolate Chunk Cookies, they’ll steal the show.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature. They’ll stay deliciously chewy and fresh for 3 to 4 days, if they last that long! If you prefer a slightly crisp exterior, just let them sit out uncovered for 20 minutes before serving.
Freezing
Browned Butter Walnut Chocolate Chunk Cookies freeze like a dream. You can freeze the dough in pre-scooped balls for up to 3 months; just bake them straight from the freezer, adding a minute or two to the baking time. Baked cookies can also be frozen — cool them completely, layer with parchment, and stash in a freezer-safe container.
Reheating
If you love your cookies warm and gooey, pop them in a 300°F oven for 4 to 5 minutes. Alternatively, a quick 10-second zap in the microwave works wonders, reviving the chocolate chunks and making the kitchen smell irresistible all over again.
FAQs
What’s the secret to perfectly browned butter?
Patience and a watchful eye are key! Stir constantly and keep the heat at medium; once the butter turns a rich amber color and smells nutty, remove it from the heat right away to avoid burning.
Can I use different types of nuts or chocolate?
Absolutely! Pecans or hazelnuts add lovely flavor, and you can swap in dark or milk chocolate chunks, or even a combination. This recipe is adaptable, so use what you love or happen to have on hand.
Do I have to chill the dough?
Chilling isn’t strictly required, but it ensures thicker, chewier cookies and richer flavor. Skipping this step may result in flatter cookies that spread more in the oven and lose some of that delightful texture.
How do I toast walnuts for extra flavor?
Spread walnuts on a baking sheet and bake at 350°F for about 8 minutes, stirring halfway through, until they’re fragrant and slightly darker. Let them cool completely before adding to your dough.
Can I make these Browned Butter Walnut Chocolate Chunk Cookies gluten free?
You can substitute your favorite 1:1 gluten-free baking flour. Results may vary slightly, but you’ll still get those nutty, chocolatey flavors — just keep an eye on the texture as gluten-free doughs can be more delicate.
Final Thoughts
There’s just something extra-special about sharing a batch of homemade Browned Butter Walnut Chocolate Chunk Cookies, whether you’re gathering with friends or enjoying a quiet night in. Their deep flavor, gooey chocolate, and nutty crunch are pure happiness in every bite. Give them a try — your tastebuds (and your loved ones) will thank you!
Print
Browned Butter Walnut Chocolate Chunk Cookies Recipe
- Total Time: 32 minutes plus chilling time
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of these Browned Butter Walnut Chocolate Chunk Cookies. The nutty aroma of browned butter complements the crunch of walnuts and the sweetness of chocolate chunks, making these cookies a delightful treat for any occasion.
Ingredients
For the Cookies:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 1/2 cups semisweet chocolate chunks
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat until it turns golden brown with a nutty aroma. Let cool for 10 minutes.
- Prepare the Dough: Whisk together browned butter, brown sugar, and granulated sugar. Beat in eggs and vanilla. Combine dry ingredients, then add to wet mixture. Fold in walnuts and chocolate chunks.
- Chill and Bake: Cover dough and chill for at least 1 hour. Preheat oven to 350°F (175°C). Scoop dough onto lined sheets and bake for 10-12 minutes.
- Cool and Enjoy: Let cookies cool on the baking sheet before transferring to a wire rack.
Notes
- Toast walnuts for extra flavor.
- Use a mix of milk and dark chocolate chunks for variety.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
