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Giant Levain Brown Butter Chocolate Chip Walnut Cookies

Giant Levain Brown Butter Chocolate Chip Walnut Cookies - featured image
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These giant levain cookies feature nutty brown butter, melty chocolate chips, and crunchy walnuts for a bakery-style treat with crispy edges and a chewy center.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1/2 cup (100g) granulated sugar
  • 1 cup (220g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (270g) semisweet chocolate chips
  • 1 cup (120g) chopped walnuts, toasted

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden amber with a nutty aroma. Remove from heat and let cool slightly.
  2. Mix sugars and browned butter: In a large bowl, combine 1/2 cup granulated sugar and 1 cup light brown sugar. Pour in the warm browned butter and mix until combined and slightly creamy.
  3. Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract, one at a time, until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Incorporate dry into wet: Gradually add dry ingredients to wet mixture, mixing gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips and walnuts: Add 1 1/2 cups semisweet chocolate chips and 1 cup toasted chopped walnuts. Fold gently to distribute evenly.
  7. Chill dough (optional): Cover and refrigerate dough for 30 minutes to 1 hour to help cookies hold shape and develop flavor.
  8. Shape and bake: Preheat oven to 350°F (175°C). Use a 1/3 cup scoop or hands to form giant dough balls. Place on parchment-lined baking sheet, spacing about 3 inches apart. Bake 20-25 minutes until edges are golden and centers slightly underdone.
  9. Cool: Transfer cookies to a wire rack and cool at least 15 minutes before serving.

Notes

Chilling the dough is optional but recommended for thicker, chewier cookies. Watch the butter carefully when browning to avoid burning. Avoid overmixing the dough to keep cookies tender. If cookies spread too thin, chill dough longer or add a tablespoon more flour.

Nutrition

Keywords: giant cookies, levain cookies, brown butter cookies, chocolate chip cookies, walnut cookies, bakery-style cookies, chewy cookies, easy cookie recipe

Find it online: https://katedishes.com/giant-levain-brown-butter-chocolate-chip-walnut-cookies-easy-recipe-for-bakery-style-treats/