Walnut Triple Chocolate Chip Brown Butter Cookies

My friend Monique is off work for the next two weeks. Lucky her! Except for the fact that she’s off work because she just had eye surgery (don’t worry – she’s A-OK). She texted me yesterday and said she would pay me to make her homemade chocolate chip cookies, to which I laughed. I wouldn’t accept money from a sick friend who wants something homemade. But I would make a friend cookies and drop them off on my way home from work on Monday…

For Christmas my grandma got me what appeared to be an ice-cream scoop. When I emailed her to thank her for the ice-cream scoop she corrected me saying it was a cookie dough/meatball scoop. (I’ve never heard of a meatball scoop!) I kind of thought I’d rather use the scoop for ice-cream but decided to try it out on cookies first – as my grandma had intended.

It rocked! Especially for this recipe. Whenever I make brown butter cookies the dough always turns out a little crumbly. The scoop allowed me to pack the dough down into perfect little mounds that ended up being just the right size. I guess I will be using the scoop for cookie making after all!

It’s my unbiased opinion that brown butter makes any cookie better. I swear it makes cookies caramel-y tasting with a crispy yet simultaneously chewy texture. So good!


  • ½ c. butter
  • ½ c. vegetable shortening
  • 1 ½ c. packed brown sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 c. flour
  • 1 c. chopped walnuts
  • 2 c. chocolate chips (semi-sweet, bittersweet and milk)


  1. Preheat the oven to 375 degrees F. Line  baking sheets with parchment paper.
  2. In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
  3. Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool.
  4. Combine the flour, baking soda, and salt in a large bowl.
  5. Beat the shortening in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the granulated and dark brown sugar until creamy, then add the browned butter, egg and vanilla and beat until combined.
  6. Reduce the mixer speed to low; add the flour mixture in two additions, scraping down the bowl as needed, until combined. Stir in the chocolate chips and walnuts.
  7. Scoop onto cookie sheets using ice cream scoop (yield 5 or 6 cookies per cookie sheet). Bake for 10 to 12 minutes.
  8. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Recipe rating: 

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