Have you ever had a cookie that tasted so darn good, you’ve questioned, what did I do to deserve this? If you haven’t, then stay put. These cookies will Change. Your. Life!
Now you may already know about this brown butter phenomenon. Well, let’s back up for a sec. It’s not really a “phenomenon” but it will definitely put you in a euphoric state of mind with a single bite. And for those who like to believe brown butter is out of the food trend, let me make one thing clear here… it’s SO not over and it will never be. I can’t imagine anything that tastes as good as brown butter would be phased out- that would just be a disservice to the world.
But it has been quite some time since I made anything with browned butter. You can see a list below this post of decadent brown butter recipes to date. (Trust me, you want to visit some of them!)
And it also has been a while since I made cookies that were to MY liking and not for anyone else. With so much time gone by, I was obsessively craving a cookie that was sweet, salty, and of course full of that aromatic buttery nut flavor with a bite of toasted walnuts. Then, these were born!
Cloud nine I’ll tell ya. Cloud nine.
Brown Butter Recipes Not to Miss!
- Applesauce Teacakes with Brown Butter Glaze
- Brown Butter Salted Caramel Popcorn Cupcakes
- Apricot-Filled Pumpkin Cake with Brown Butter Frosting
- Browned Butter Pancakes with Blueberry Compote
- Browned Butter Bacon – Chocolate Chip Cookies
- Browned Butter Frosted Pumpkin Cookies
And don’t forget to see a variety of COOKIES HERE!Print
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons salted butter
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg plus 1 large yolk
- 1 ½ cups toffee chips
- 1 ½ cup walnuts, chopped and toasted
- In small bowl, whisk flour and baking soda, set aside.
- In 10-inch skillet over medium-high heat, melt butter until it becomes a dark golden brown and has a nutty aroma, 1 to 3 minutes. Transfer melted butter to a large bowl and stir till for a minute to cool.
- Add brown sugar, granulated sugar and vanilla; whisk until fully incorporated.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Allow mixture to rest for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
- Meanwhile, heat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or a silicone baking mat; set aside.
- Returning to the butter mixture, stir in 1 cup of toffee chips and 1 cup of walnuts. Add flour mixture and mix until just combined. Note: dough may be dry, use your fingertips for assistance.
- Using an ice cream scooper, scoop mounds of dough onto the lined baking sheets spaced 2 inches apart. Lightly press the remaining ½ cup of each toffee chips and walnuts on each mound of cookie dough.
- Bake 10 to 14 minutes. Let cookies cool to room temperature on a wire rack before serving. ENJOY!
- Cuisine: American