Brown Butter Date & Walnut Cookie Recipe (70% Chocolate & Flaky Salt)

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 the browned butter over the light brown and granulated sugars. Add vanilla extract and mix until the mixture is glossy and fully combined.

Add in the eggs and whisk until the mixture is smooth and emulsified. It should look thick, shiny, and cohesive.

In a separate bowl, combine the all-purpose flour, baking soda, and kosher salt. Gradually add the dry flour mixture to the wet butter and sugar mixture and fold until no dry streaks remain.

Add the 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 for up to 3 months.

Preheat your oven to 350°F / 175°C. Bake the chilled cookie dough for 10-12 minutes until the edges are set, the tops are lightly crinkled, and the centers still look soft. They will continue to set as they cool. If baking from frozen dough, add 1-2 minutes to the bake time.

Finish with a sprinkle of flaky salt immediately after baking. Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.