• Brittany Aldridge

Burnt Butter Choc Chip Walnut Cookies

This is my new fave cookie recipe after some random ingredient improvisation on a friday night! I used bread flour instead of plain (all-purpose) flour and omg the result was the softest, chewiest cookie ever! (still with deliciously crispy edges on the outside though - don’t worry!) ...and of course it uses beautifully nutty burnt butter too! Recipe below. Get cooking!

INGREDIENTS

  • 3/4 cup of unsalted butter

  • 1 1/2 cups of bread flour

  • 1 teaspoon baking soda

  • 1 teaspoon flaky salt

  • 1 cup soft brown sugar (packed)

  • 1 / 3 cup of caster sugar

  • 2 large egg yolks

  • 1 large egg

  • 2 teaspoons of vanilla extract

  • 1/3 cup of walnuts

  • 1 cup of chocolate, roughly chopped (dark, milk or a mixture)


INSTRUCTIONS

  • Start with the brown butter as it takes some time to cool. In a milk pan or small pot add butter and then put on the stovetop on medium heat. While the butter melts, stir it occasionally. First the butter will foam considerably, then after about 5 to 7 minutes or so (it could be longer depending on your stovetop) you should start to notice a nutty aroma and an overall darkening of the butter or brown specks. Congratulations you have made brown butter! Set aside to cool while you work on the rest of the recipe.

  • Preheat the oven to 170°C fan forced (190°C or 375°F). Line two baking sheets with baking paper and set aside.

  • In a medium bowl thoroughly whisk together flour, baking soda and 1 teaspoon of salt.

  • In a large bowl, whisk together sugars (making sure there are no big lumps) before adding browned butter. Whisk for a minute to make it creamy!! Next add the eggs and vanilla, making sure whisking thoroughly after each new addition until mixture is smooth, creamy and the sugar is mostly dissolved.

  • Using a wooden spoon or spatula, fold in the flour mixture until just incorporated, and then fold in chocolate and walnuts. If the mixture is a little runny at this stage leave it for about 10 - 30 minutes (covered) in the fridge so that the flour can hydrate and the mixture thickens.

  • Scoop out a small handful sized portion (about 3 tablespoons) roll into balls (but don't flatten, mixture will spread when cooked), and place on baking sheets evenly spaced away from each other.

  • Place in the oven and cook for 8-10 minutes, let cool slightly before serving. When you first take the cookies out of the oven they should still be soft-ish, they will harden and crisp up as they cool.


Notes:

  • Cookies will last up to 4 days in an airtight container (if they last that long!).

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