These are different than my normal chocolate chip cookies. These are buttery, fluffy, light on the chocolate but not light on the richness. I added my favourite sweets spice, cardamon, and my ever-present nuts, walnuts. I made these cookies HUGE, mostly by accident (I have no smaller glasses), but also because I love me some big cookies. This recipe involves some fridge time, but don’t worry, totally worth it.

Brown Butter Chocolate Chip Cookies

Ingredients

• 2 1/2 cups salted butter
• 4 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 cups packed dark brown sugar
• 1 cup granulated sugar
• 6 eggs
• 2 tsp vanilla
• 1 1/4 cups semisweet mini chocolate chips
• 1 cup walnuts (chopped into mini-chocolate-chip-sized pieces)

Directions

1. Brown the butter! Just a note, because this is such a large amount, cut the butter into cubes before adding it to the pot to allow a more even melting/browning. Once browned, pour into a heat-proof bowl and allow it to come to room temperature. Once RT, throw it in the fridge for about 20 minutes, you want it to solidify a bit.
   
2. Remove the partially-solidified brown butter from the fridge.
3. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
4. Scrape the brown butter into a large bowl, add both sugars and beat until light and fluffy.
5. Add the eggs and well, again, until light and fluffy. Add the vanilla and beat to combine.
6. Add the flour mixture and stir until just combined.
7. Loosely cover bowl with plastic wrap and refrigerate for 1 hour.
8. Line 2 cookie sheets with parchment paper (or grease them).
9. Remove the dough from fridge and turn out onto a lightly-floured surface. Section the dough into three parts and roll one section into a medium rectangle, about 1 1/2 inches thick.
10. Sprinkle this first dough layer with a third of your chocolate chips and a third of your walnuts. Top with a second piece of dough, and sprinkle it another third of the chocolate and walnuts. Top with the final piece of dough and sprinkle the remaining chocolate and walnuts.
11. Gently roll out your giant cookie sandwich, with a floured rolling pin. Roll it to about a 1 inch thick (I am terrible at rolling, so this ignore my rolling pictures).
12. Cut the dough into circles with either a cookie cutter, or a glass. Dip your cutter in flour to prevent sticking. Move the rounds onto your prepared cookie sheets, space them about 1 inch apart. Cover loosely with plastic wrap and refrigerate for an hour.
13. Preheat the oven to 375°F.
14. Bake for 10-15 minutes, or until the edges have just set.
15. Remove the sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a cooling rack.

Step-by-step

1. Brown the butter! Just a note, because this is such a large amount, cut the butter into cubes before adding it to the pot to allow a more even melting/browning. Once browned, pour into a heat-proof bowl and allow it to come to room temperature. Once RT, throw it in the fridge for about 20 minutes, you want it to solidify a bit.
   
2. Remove the partially-solidified brown butter from the fridge.
3. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
4. Scrape the brown butter into a large bowl, add both sugars and beat until light and fluffy.
5. Add the eggs and well, again, until light and fluffy. Add the vanilla and beat to combine.
6. Add the flour mixture and stir until just combined.
7. Loosely cover bowl with plastic wrap and refrigerate for 1 hour.
8. Line 2 cookie sheets with parchment paper (or grease them).
9. Remove the dough from fridge and turn out onto a lightly-floured surface. Section the dough into three parts and roll one section into a medium rectangle, about 1 1/2 inches thick.
   

   Stacked and ready to roll.

10. Sprinkle this first dough layer with a third of your chocolate chips and a third of your walnuts. Top with a second piece of dough, and sprinkle it another third of the chocolate and walnuts. Top with the final piece of dough and sprinkle the remaining chocolate and walnuts.
11. Gently roll out your giant cookie sandwich, with a floured rolling pin. Roll it to about a 1 inch thick (I am terrible at rolling, so this ignore my rolling pictures).
    

    A slight step-up from my sloppy hand forming.

12. Cut the dough into circles with either a cookie cutter, or a glass. Dip your cutter in flour to prevent sticking. Move the rounds onto your prepared cookie sheets, space them about 1 inch apart. Cover loosely with plastic wrap and refrigerate for an hour.
13. Preheat the oven to 375°F.
14. Bake for 10-15 minutes, or until the edges have just set.
15. Remove the sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a cooling rack.

Further ingredients: A glass of milk.