Brown Butter Date & Walnut Cookie Recipe

Melt the butter in a saucepan over medium heat, swirling often, until it smells nutty and the milk solids turn deep golden brown. Immediately pour over sugars. Add Vanilla and mix until glossy and fully combined. Add in the eggs and whisk until smooth and emulsified. The mixture should look thick, shiny, and cohesive. In a bowl, combine flour, baking soda, and salt. Add flour to the butter and sugar mixture and fold until no dry streaks remain. Add inclusions. Fold in the chopped dark chocolate, crushed walnuts, and hand-torn dates. The dough will be thick and generously loaded. If the dough feels warm, let it rest in the fridge for 10 minutes before scooping. Using a cookie scoop, portion the dough and place on a parchment-lined baking sheet. Cover with plastic wrap and allow to rest in the fridge for a minimum of 1 hour. Unbaked cookie dough can be stored in the freezer up to 3 months. Bake at 350°F / 175°C for 10-12 minutes until the edges are set, the tops are lightly crinkled, and the centers still look soft. They’ll continue to set as they cool. If baking from frozen, add 1-2 minutes on to bake time. Finish with flaky salt and let cool on the tray for a few minutes, then transfer to a rack.