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Brown Butter Chocolate Chip Cookies with Walnuts

I crave a good gooey chocolate chip cookie almost every day. If you look in my freezer, you’ll see a whole tray of frozen cookie dough balls ready to be baked whenever I get the urge. Yes, it’s that serious. One of my favorite cookies on earth is a brown butter chocolate chip cookie with walnuts. The brown butter gets all toasty and toffee’like, boosting the overall flavor and texture of the entire cookie, making it blissful. You have to sprinkle some flaky sea salt (I used fluer de sel) on top, trust me! It brings out all the flavors. Sea salt is a major finishing touch on anything I bake, it’s become essential.

Brown Butter?

You could totally make these cookies without browning the butter. Melting it, or using it softened will give you a good cookie. But if you want a great cookie, I suggest you brown it. Browning butter takes a few minutes to do, but there’s a split second between “This is fine”, and “This aint it”. So make sure you pay attention to the browning process, because you could easily burn the butter if you’re not paying attention. Use a stainless steel pot so you can better gauge the color of the butter.

Brown Butter Chocolate Chip Cookies with Walnuts

I promise that you’ll make these cookies a lot. A whole lot. They’re that good. Using chocolate chips is acceptable, but if you want photographic cookie porn, use real chocolate bars that you have to chop by hand. It’ll give you small pieces, shards, and large pieces. Those characteristics make these cookies so visually appealing. Chocolate chips are what I almost always have on hand, and I’ve done it a ton of times with chips — still delicious, just lacking chocolate puddles. Brown Butter Chocolate Chip Cookies with Walnuts

This recipe is basically my Chocolate Chip Pizookie, just in cookie form. You’ve gotta try that one, too. It’s best served with a ton of decadent ice cream. If you’ve got something against nuts, just leave them out. I’ve been asked so many times to post this recipe in cookie form, so here you go. Brown Butter Chocolate Chip Cookies with Walnuts Brown Butter Chocolate Chip Cookies with Walnuts Brown Butter Chocolate Chip Cookies with Walnuts

Grab a super cold glass of almond milk and receive your blessings!

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Brown Butter Chocolate Chip Cookies with Walnuts

Brown Butter Chocolate Chip Cookies with Walnuts

  • Author: Chef Resha
  • Total Time: 32 minutes
  • Yield: 12-14 large cookies


Slightly adapted from Cooks Illustrated


  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cups packed dark brown sugar (SEE NOTE)
  • 1 teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 cups chopped semisweet chocolate (SEE NOTE)
  • 1/2 to 1 cup toasted walnuts, chopped (optional)
  • Fluer de sel sea salt, for finishing


  1. Preheat oven to 375 degrees F, and adjust rack to the middle position. Line 2 sheet pans with parchment or a silicone baking mat. Whisk flour and baking soda together in medium bowl; set aside.
  2. Heat 10 tablespoons butter in a stainless steel skillet or small saucepan over medium-low heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 2 to 5 minutes. Turn off heat. Stir remaining 4 tablespoons butter into hot butter until completely melted; set aside.
  3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 60 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
  4. Using a 1/4 cup scoop, divide dough into large balls. Arrange 2 inches apart on prepared baking sheets, 6 dough balls per sheet. Sprinkle each cookie with a pinch of fluer de sel sea salt. You may have dough leftover, so bake a third pan after the first two are done. Let the pan cool first, of course.
  5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.


Light brown sugar will work if you don’t have dark. You can use chips if that’s all you have on hand, but chopped chocolate from an actual chocolate bar will give you those glorious chocolate puddles. Yum.

  • Prep Time: 20
  • Cook Time: 12
  • Category: desserts

Keywords: chocolate chip cookies, brown butter chocolate chip cookies, desserts

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Recipe rating

  1. Shaquanna says:

    Making these cookies are a joy! My husband and I love them. He won’t stop asking me to make them!

  2. Tiera Barron says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Stupid question here: why not just brown the butter for your perfect chocolate chip cookie recipe and add walnuts? Whats the difference between the cookies? Thanks
  3. Dee says:

    Love you cookies I make them all the time. I freeze a couple dozen just to have them. Is there a way to make these peanut butter chocolate chip.

  4. Ella says:

    I used to make this recipe with my eyes closed without issues, and now every time I try to make them they keep spreading! I make sure the baking soda is fresh, I’ve changed the brand of the butter, and messed around with the oven temp. What do you think could be happening?

    • Chef Resha says:

      Could be a number of reasons. But off the bat, it sounds like your dough may be too warm to start. Humidity can definitely affect ingredients, even the dry ingredients. Try scooping the cooking dough balls then popping them in the fridge or freezer for about 20-30 minutes prior to baking. If that doesn’t do the trick, let me know, because I’ll have some followup questions. There are a few other factors that may contribute to spreading.

      • Ella says:
        Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
        Chilled them in the freezer for 30 min, they spread a little less but they’re still super thin and don’t hold their shape. If I place them on a cooling rack they fall through the gaps :/
  5. Paula Perry says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    What is the purpose of mixing and resting the butter, sugar and egg mixture? Thank you.
  6. Leia Burroughs says:

    this is my go to recipe for baby showers, house warmings, parties in general!

  7. Dalila Harris says:

    Can I use salted butter if that’s all I have?

  8. Jen says:

    Hands down best cookies I’ve ever made or tasted. We make them often. We make sooo many if your recipes. I love them. ❤️

  9. Belle says:

    Love this recipe! How long could I keep dough in the freezer if I were to put it in tupperware?

  10. Angie says:

    These cookies are soooo good! I make them almost every week. Can I remix them with white chocolate and macadamia nuts? Do I need to make any modifications?

  11. Ahnjelica Blake says:

    Chef Resha, thank you for sharing your recipes! My cookies are delicious, but they came out much puffier and I was attempting to get them flatter like yours. Any suggestions?

  12. Brittni says:

    Best friend! (You don’t me but I love your recipes LOL)…my cookies never come out flat like yours. Any tips to get them to lay flatter? Best cookies ever

    • Afia says:

      When the come out the oven, tap the baking sheet on your counter a little. It helps otherwise the dough is the issue.

  13. Tyesha says:

    After you take them out the freezer, do you let them thaw out or do you pop them right in the oven frozen? I want to make the dough a day ahead.

  14. Wanda says:

    Can you recommend a chocolate bar
    Should I get a milk chocolate bar or a semi sweet one

  15. Faye says:

    These are the BEST cookies that I have ever tried. Restaurant quality. I will never buy store bought cookies again.

  16. Dwanna says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Hi what kind of chocolate bar do you recommend would Hershey’s work?
  17. Blaire says:

    Hey Chef Resha! Can you use baking powder instead of baking soda?

  18. Nicole Pryor says:

    I have never been able to bake a perfect cookie until this recipe! Absolutely amazing

  19. Letha says:

    Oh my Goodness these cookies are the truth!!! Definitely my Keto chocolate chip recipe for life!! Thank You ?

  20. Jasmine Agosto says:

    About the eggs is it one large egg & then the yolk from a second egg or is it just one large egg & separating the yolk from that egg??

  21. Courtney says:

    These cookies are the devil they are co damn good lol.

  22. Tasha says:

    Listen, these cookies are the truth ! I didnt have any nuts so I added some salted Carmel to it. Great recipe.

  23. Felicia says:

    GIIIRRRLL!!!! ?? This is a slap your mama cookie recipe! !!!! Never thought of keeping some in the freezer. I will definitely try doing that!