The brown butter in this batter brings out the salty, brown sugar and chocolatey notes in these cookies. These are somewhat soft, in a good way, from the addition of cornstarch. Try a variation and add toffee bits or peanut butter chips…
2 sticks unsalted butter
1 cup dark brown sugar
½ cup sugar
2 large eggs
1 tablespoon vanilla
2 teaspoons kosher salt
1 teaspoon baking soda
1 tablespoon cornstarch
2 cups plus 2 tablespoons all-purpose flour
1 ½ cups semi-sweet chocolate chips
1 cup walnuts, lightly chopped
Makes: 14-16 large-ish cookies
Get ready: Preheat oven to 350F and line two baking sheets with parchment paper. Once heated, scatter the walnuts on one tray and toast until one shade darker, 3-5 minutes. Set aside. Keep both baking sheets ready.
Brown butter: In a medium saucepan over medium heat, melt the butter. Keep cooking, frequently scraping the bottom and sides of pot with a heatproof rubber spatula as color begins to develop. When the butter starts to turn amber and smells nutty, remove from heat. Set aside to cool.
Batter: In a medium bowl, whisk the two sugars, eggs, and vanilla until combined. Whisk in cornstarch, baking soda, and salt. Whisk in brown butter. Use a rubber spatula and fold in flour, chocolate chips, chopped nuts. The batter will be soft and slightly sticky. Allow the dough to firm in the fridge for at least 30 minutes and up to 2 days.
Bake: Using a 2 inch wide cookie scoop, portion dough onto prepared baking sheets. With the palm of your hand, slightly flatten dough mounds to ensure even baking. Bake for 8-9 minutes, or until the edges are golden brown and the middles are still blonde. Transfer trays to a cooling rack.
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