Browned butter and choc chip cookies

Nick DiGiovanni describes himself as a proud Persian. “I’m happy to say that the origin of the modern cookie can be traced back to seventh-century Persia. Over 1,000 years later, I’ve created this recipe that yields large, tall cookies with a crunchy exterior and a gooey interior,” he writes.

Makes 8 large cookies


170g) cold browned butter, cut into cubes
213g brown sugar
100g granulated sugar
1tsp aged vanilla extract
2 large eggs
1 egg yolk
180g cake flour
180g all-purpose flour
1tsp cornstarch
¾tsp baking soda
¾ tsp kosher salt
227g solid milk chocolate, broken into chunks
85g semisweet chocolate chips
226g chopped walnuts


Preheat the oven to 415°F (210°C). Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment,beat the browned butter, brown sugar, granulated sugar, and vanilla extract until well combined – about 4 minutes.

Add the eggs and egg yolk one at a time, beating after each addition until fully incorporated.

Add the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix until just combined.

Stir in the chocolate chunks, chocolate chips, and walnuts by hand. The dough will be a bit more crumbly than a typical cookie dough, but if you feel it won’t hold together, add 1 to 2 tablespoons of water.

Divide the mixture into 8 large mounds and place them on the prepared baking sheet. Make the mounds tall and large, just how you want them to look when they finish. (They don’t spread much while baking.)

Bake for 8 to 11 minutes or until golden brown. Remove the sheet from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes. Enjoy the cookies while still warm and gooey.

TIP: Especially when it comes to cookies, trust your instincts over your timer. We all have our own preferences when it comes to crispiness, gooeyness, and more.

This is mine, but I suggest you test to find yours—just don’t open the oven too many times in doing so!

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