1Heat one cup of high-quality, unsalted butter over medium heat until the milk fats separate and turn a light, toasty golden-brown.
2Heat one cup of high-quality, unsalted butter over medium heat until the milk fats separate and turn a light, toasty golden-brown.
3Heat one cup of high-quality, unsalted butter over medium heat until the milk fats separate and turn a light, toasty golden-brown.
4Take the browned butter off the heat immediately when milk solids turn brown.
5Take the browned butter off the heat immediately when milk solids turn brown.
6Take the browned butter off the heat immediately when milk solids turn brown.
7Refrigerate the browned butter for at least an hour or until completely re-solidified.
8Refrigerate the browned butter for at least an hour or until completely re-solidified.
9Refrigerate the browned butter for at least an hour or until completely re-solidified.
10Add the cold butter to the bowl of a stand-mixer.
11Add the cold butter to the bowl of a stand-mixer.
12Add the cold butter to the bowl of a stand-mixer.
13Add half a cup of white sugar and 1 and a half cups of brown sugar to the butter.
14Add half a cup of white sugar and 1 and a half cups of brown sugar to the butter.
15Add half a cup of white sugar and 1 and a half cups of brown sugar to the butter.
16Cream together the butter and sugars at medium speed for three to four minutes until thoroughly combined.
17Cream together the butter and sugars at medium speed for three to four minutes until thoroughly combined.
18Cream together the butter and sugars at medium speed for three to four minutes until thoroughly combined.
19Pause the mixer and crack two cold eggs into the bowl, then mix to combine until homogeneous.
20Pause the mixer and crack two cold eggs into the bowl, then mix to combine until homogeneous.
21Pause the mixer and crack two cold eggs into the bowl, then mix to combine until homogeneous.
22In a medium bowl, whisk together 11 and a half ounces of all-purpose flour, a tablespoon of kosher salt, a half teaspoon of baking soda, and three-quarters of a teaspoon of cinnamon until thoroughly combined.
23In a medium bowl, whisk together 11 and a half ounces of all-purpose flour, a tablespoon of kosher salt, a half teaspoon of baking soda, and three-quarters of a teaspoon of cinnamon until thoroughly combined.
24In a medium bowl, whisk together 11 and a half ounces of all-purpose flour, a tablespoon of kosher salt, a half teaspoon of baking soda, and three-quarters of a teaspoon of cinnamon until thoroughly combined.
25Add about half of the dry mixture to the wet ingredients and mix until just combined.
26Add about half of the dry mixture to the wet ingredients and mix until just combined.
27Add about half of the dry mixture to the wet ingredients and mix until just combined.
28Add the remaining flour mixture and high-quality chocolate chips, mixing until just combined.
29Add the remaining flour mixture and high-quality chocolate chips, mixing until just combined.
30Add the remaining flour mixture and high-quality chocolate chips, mixing until just combined.
31Optionally, cover and refrigerate the dough for up to three days.
32Optionally, cover and refrigerate the dough for up to three days.
33Optionally, cover and refrigerate the dough for up to three days.
34Separate half of the cookie dough and mix in toasted, cooled, freshly-chopped walnuts into the nut half.
35Separate half of the cookie dough and mix in toasted, cooled, freshly-chopped walnuts into the nut half.
36Separate half of the cookie dough and mix in toasted, cooled, freshly-chopped walnuts into the nut half.
37Grab a handful of dough, roll it into a ball, and then tear it open to create a rustic-looking cookie.
38Grab a handful of dough, roll it into a ball, and then tear it open to create a rustic-looking cookie.
39Grab a handful of dough, roll it into a ball, and then tear it open to create a rustic-looking cookie.
40Bake the cookies at 350 degrees Fahrenheit for 12-17 minutes, depending on size and desired doneness.
41Bake the cookies at 350 degrees Fahrenheit for 12-17 minutes, depending on size and desired doneness.
42Bake the cookies at 350 degrees Fahrenheit for 12-17 minutes, depending on size and desired doneness.
43Optionally, sprinkle with a little flaky sea salt after baking.
44Optionally, sprinkle with a little flaky sea salt after baking.
45Optionally, sprinkle with a little flaky sea salt after baking.
46Bake nut cookies second to avoid cross-contamination for those with nut allergies.
47Bake nut cookies second to avoid cross-contamination for those with nut allergies.
48Bake nut cookies second to avoid cross-contamination for those with nut allergies.
Ingredients
1 cup high-quality, unsalted butter
1 cup high-quality, unsalted butter
1 cup high-quality, unsalted butter
0.5 cup plain old white sugar
0.5 cup plain old white sugar
0.5 cup plain old white sugar
1.5 cups brown sugar
1.5 cups brown sugar
1.5 cups brown sugar
2 cold eggs
2 cold eggs
2 cold eggs
11.5 ounces all purpose flour
11.5 ounces all purpose flour
11.5 ounces all purpose flour
1 tablespoon kosher salt
1 tablespoon kosher salt
1 tablespoon kosher salt
0.5 teaspoon baking soda
0.5 teaspoon baking soda
0.5 teaspoon baking soda
0.75 teaspoon cinnamon
0.75 teaspoon cinnamon
0.75 teaspoon cinnamon
high-quality chocolate chips
high-quality chocolate chips
high-quality chocolate chips
freshly-chopped walnuts, toasted and cooled
freshly-chopped walnuts, toasted and cooled
freshly-chopped walnuts, toasted and cooled
flaky sea salt
flaky sea salt
flaky sea salt
Equipment
stand-mixermedium bowlwhiskcooling rack
Tips
Browning butter instantly upgrades cookies.
Refrigerate browned butter for at least an hour or until completely re-solidified.
Use cold butter with a stand-mixer; if not, soften butter slightly.
Do not over-mix cookie dough once flour is introduced to avoid tough cookies.
Consider chopping a block of chocolate for varied sizes and textures instead of chips.
Cover and refrigerate dough for up to three days for more pronounced flavor; even an hour makes a difference.
For rustic-looking cookies, grab a handful of dough, roll it into a ball, then tear it open.
Bake nut cookies separately and second to prevent cross-contamination for those with nut allergies.
Experiment with shortening instead of butter, chilled versus un-chilled ingredients, and aged versus un-aged dough.