Brown Butter Honey Walnut Cookies (Print Version)
Rich, chewy treats with brown butter, honey, walnuts and chocolate chips
# List of Ingredients:
→ Dairy and Fats
01 - 1 cup (227 g) unsalted butter
→ Sugars and Sweeteners
02 - 3/4 cup (150 g) packed light brown sugar
03 - 1/4 cup (50 g) granulated sugar
04 - 1/4 cup (60 ml) honey
→ Eggs
05 - 2 large eggs
→ Flavorings
06 - 2 tsp vanilla extract
→ Dry Ingredients
07 - 2 1/2 cups (315 g) all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp fine sea salt
→ Add-Ins
10 - 1 cup (120 g) toasted walnuts, coarsely chopped
11 - 1 1/4 cups (210 g) semisweet or dark chocolate chips
# Step-by-step Instructions:
01 - In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling often, until it foams and turns golden with brown bits at the bottom, 4–6 minutes. Pour into a mixing bowl and let cool 10 minutes.
02 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
03 - To the cooled brown butter, whisk in brown sugar, granulated sugar, and honey until well blended.
04 - Add eggs and vanilla; whisk until smooth and glossy.
05 - In a separate bowl, whisk together flour, baking soda, and salt.
06 - Add dry ingredients to the wet mixture and stir until just combined.
07 - Fold in walnuts and chocolate chips.
08 - Scoop 2-tablespoon portions of dough onto prepared sheets, spacing 2 inches apart.
09 - Bake 10–12 minutes, until edges are golden and centers are just set.
10 - Cool on sheet 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter creates these incredible toffee notes that you just cannot get from regular melted butter
- Honey keeps the cookies chewy for days instead of turning into sad rocks
- That walnut crunch against gooey chocolate hits every texture craving at once
02 -
- Browning butter goes from perfect to burnt in seconds, so have your bowl ready and remove from heat as soon as you see those amber bits
- If your butter is too hot when you add the eggs, they will scramble slightly and create little flecks in your dough
- These cookies actually taste better on day two when the flavors have had time to meld together
03 -
- Sprinkle flaky sea salt on the cookies immediately after taking them out of the oven for a sweet and salty finish
- Chill the dough for 24 hours before baking to develop deeper caramel flavors