Browned Butter + Chocolate Chip Cookies

Eight large, tall cookies with crisp outsides, gooey centers, two kinds of chocolate, and chopped walnuts.

Yield: 8 large cookies | Prep: 15 minutes | Cook: 8-11 minutes | Cool: At least 10 minutes on the baking sheet

Ingredients

• 1 cup (170g) cold browned butter, cubed
• 1 cup (213g) brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon aged vanilla extract
• 2 large eggs
• 1 egg yolk
• 1 1/2 cups (180g) cake flour
• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 8 oz (227g) solid milk chocolate, broken into chunks
• 1/2 cup (85g) semisweet chocolate chips
• 2 cups (226g) chopped walnuts
• 1-2 tablespoons water, only if needed to help the dough hold together (optional)

Instructions

1. Heat the oven to 415 F (210 C) and line a baking sheet with parchment paper.
2. Using a stand mixer with the paddle attachment, beat the cold browned butter, both sugars, and vanilla for about 4 minutes, until combined.
3. Beat in the eggs and the yolk one at a time.
4. Add the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix just until combined.
5. Stir in the milk chocolate, chocolate chips, and walnuts by hand. The dough should be somewhat crumbly; add 1-2 tablespoons water only if it will not hold together.
6. Divide the dough into 8 large, tall mounds on the prepared sheet. Leave the mounds tall, since the cookies spread very little.
7. Bake for 8-11 minutes, until golden. Let the cookies cool on the sheet for at least 10 minutes before serving warm.

Notes

Use browned butter that is already cold. The source gives the butter quantity as 1 cup (170g); that cup/weight pairing is preserved as supplied.

Added to the family collection from a supplied recipe photo.