There’s something magical about the combination of brown butter, chocolate, and toasted walnuts, especially when they all come together in a warm, gooey cookie. These Gooey Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt are the ultimate treat for any cookie lover. With a rich, nutty flavor from the brown butter and the satisfying crunch of walnuts, every bite is a delightful mix of textures and flavors. And let’s not forget the sprinkling of flaky sea salt on top, which elevates these cookies to a whole new level.
Why Gooey Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt is Worth Your Time
Making these cookies is not just about satisfying a sweet craving; it’s an experience that fills your kitchen with the irresistible aroma of browned butter. The process of browning the butter adds a depth of flavor that you simply cannot achieve with regular melted butter. Furthermore, the combination of dark brown sugar and granulated sugar creates a perfectly chewy texture that embodies everything a cookie should be. Plus, the addition of walnuts provides that lovely crunch to offset the gooey chocolate chunks. Trust me, once you bake these cookies, they’ll become a staple in your baking repertoire.
Ingredient List
- 14 tablespoons unsalted butter, melted until browned and brought back to room temperature (see post for more on this)
- 2 and 1/4 cups all-purpose flour (plus more ONLY if the dough seems to need it; adding one tablespoon at a time)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chunks
- 3/4 cup toasted walnuts, roughly chopped
- 1 teaspoon flaky sea salt, for sprinkling
Essential Tools for Success
- Mixing Bowls: For combining ingredients.
- Whisk: To ensure even mixing.
- Rubber Spatula: Perfect for folding in chocolate chunks and walnuts.
- Baking Sheet: A sturdy sheet for even baking.
- Parchment Paper: To prevent sticking and make cleanup easier.
- Cooling Rack: For letting the cookies cool perfectly.
Make Gooey Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt: A Simple Method
Step 1: Brown the Butter
Start by placing the 14 tablespoons of unsalted butter in a saucepan over medium heat. Stir continuously as the butter melts and begins to foam. Keep an eye on it as it transitions from clear to golden brown, and finally to a rich amber color. This process usually takes about 5-7 minutes. Once browned, remove it from heat and let it cool to room temperature.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the 2 and 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of kosher salt. Set aside.
Step 3: Combine Sugars and Butter
In another bowl, combine the cooled brown butter with 1 cup + 2 tablespoons of dark brown sugar and 1/2 cup of granulated sugar. Mix well until the sugars are fully incorporated.
Step 4: Add Eggs and Vanilla
Add 2 large eggs and 1 tablespoon of vanilla extract to the butter-sugar mixture. Beat until smooth and creamy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the dough seems too wet, add flour one tablespoon at a time until the desired consistency is reached.
Step 6: Fold in Chocolate and Walnuts
Gently fold in the 2 cups of semi-sweet chocolate chunks and the 3/4 cup of toasted walnuts until evenly distributed throughout the dough.
Step 7: Chill the Dough (optional but recommended)
For the best flavor and texture, cover the dough and refrigerate for at least 30 minutes. This step allows the flavors to meld and results in chewier cookies.
Step 8: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 9: Scoop and Bake
Using a cookie scoop or spoon, drop generous amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie before baking. Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
Step 10: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy them warm for the ultimate gooey experience!
Seasonal Flavor Boosts
- Fall: Add 1/2 teaspoon of pumpkin spice for a seasonal twist.
- Winter: Incorporate 1/4 cup of dried cranberries for a festive touch.
- Spring: Substitute chopped pecans for walnuts and add a pinch of lavender.
- Summer: Mix in some toasted coconut for a tropical vibe.
What Not to Do
- Don’t rush the browning process of the butter; it enhances the flavor.
- Avoid overmixing the dough after adding the flour; it can lead to tough cookies.
- Don’t skip the chilling step if you have time; it makes a noticeable difference in texture.
- Do not overcrowd the baking sheet; leave enough space for the cookies to spread.
Storage Pro Tips
The best way to store your Gooey Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt is in an airtight container at room temperature. They will stay fresh for up to a week. If you prefer them warm, you can gently reheat them in the microwave for a few seconds. For longer storage, freeze the uncooked dough in individual scoops. When you’re ready for a fresh-baked cookie, just bake them directly from the freezer, adding a couple of extra minutes to the baking time.
Common Questions
Can I use different nuts instead of walnuts?
Absolutely! Pecans, macadamia nuts, or even hazelnuts can be wonderful substitutes that add their unique flavors and textures.
How do I know when the cookies are done baking?
Look for lightly golden edges and soft centers. The cookies will continue to cook slightly after being removed from the oven due to residual heat.
Can I make the dough ahead of time?
Yes! The dough can be made ahead and refrigerated for up to 3 days or frozen for up to a month. Just remember to let it soften slightly before scooping and baking.
What if I don’t have chocolate chunks?
You can substitute with chocolate chips or chop up a chocolate bar into chunks. The key is to use high-quality chocolate for the best flavor.
Bring It Home
Baking Gooey Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt is not just an act of cooking, but an invitation to create delicious memories. The process is simple and the results are undeniably satisfying. Whether you’re sharing them with loved ones or enjoying them all by yourself, these cookies are bound to bring a smile to your face. So, preheat that oven, gather your ingredients, and get ready to indulge in the ultimate cookie experience!
Gooey Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt
Ingredients
Equipment
Method
- Start by placing the 14 tablespoons of unsalted butter in a saucepan over medium heat. Stir continuously as the butter melts and begins to foam. Keep an eye on it as it transitions from clear to golden brown, and finally to a rich amber color. This process usually takes about 5-7 minutes. Once browned, remove it from heat and let it cool to room temperature.
- In a large mixing bowl, whisk together the 2 and 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of kosher salt. Set aside.
- In another bowl, combine the cooled brown butter with 1 cup + 2 tablespoons of dark brown sugar and 1/2 cup of granulated sugar. Mix well until the sugars are fully incorporated.
- Add 2 large eggs and 1 tablespoon of vanilla extract to the butter-sugar mixture. Beat until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the dough seems too wet, add flour one tablespoon at a time until the desired consistency is reached.
- Gently fold in the 2 cups of semi-sweet chocolate chunks and the 3/4 cup of toasted walnuts until evenly distributed throughout the dough.
- For the best flavor and texture, cover the dough and refrigerate for at least 30 minutes. This step allows the flavors to meld and results in chewier cookies.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Using a cookie scoop or spoon, drop generous amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie before baking. Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy them warm for the ultimate gooey experience!
Notes
- Chill the dough for at least 30 minutes for chewier cookies.
- Use high-quality chocolate for the best flavor.
- Store in an airtight container at room temperature for up to a week.
