Oral Allergy Syndrome Friendly Chocolate Chip Walnut Cookies
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- 1 tsp fine salt
- 2 cups semi-sweet chocolate chips
- 1 ½ cups walnut halves, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted. - flaky sea salt, for finishing (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 6–8 minutes. Pour immediately into a large mixing bowl and let cool for 10 minutes.
- 2
Whisk the brown sugar and granulated sugar into the browned butter until smooth. Add the eggs one at a time, whisking vigorously after each, then whisk in the vanilla extract. The mixture should look thick and slightly ribbony.
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