Ultimate Chocolate Chip Walnut Cookies

Ingredients & Measurements
2 ¼ cup (340g) all purpose flour
¾ cup (170g) packed brown sugar
¾ cup (160g) granulated sugar
1 cup + 2 tbsp. (209g) unsalted brown butter
2 whole eggs, room temperature
2 tsp. (10g) vanilla extract
¾ tsp. (4g) salt
1 tsp. (6g)  baking soda
1 cup (180g) semi sweet chocolate chips
1 cup (180g) milk chocolate chips
1 cup (110g) toasted chopped walnuts
Finishing salt to sprinkle on top once baked

Instructions
Step 1: Brown Butter
Place two sticks plus 2 tablespoons. of butter in a pan, place over a medium heat and cook until browned. This process can take 4-6 minutes. Be very careful and constantly stir to avoid the butter from burning. As soon as you begin seeing brown bits and start smelling a toasty caramel smell, it’s done. Remove from heat and transfer to a heat safe bowl. If you are using a stand mixer, you can transfer the butter to the bowl of the stand mixer. Allow the butter to cool for 10-15 minutes before using in cookie dough. 

Step 2: Make Cookie Dough
While the butter cools, work on the dry ingredients. In a medium bowl combine the flour, baking soda, and salt. Mix to combine.

To the butter add the sugars. Mix for 3 minutes until light and fluffy. Add eggs, one at a time and mix after each addition. Add vanilla extract and mix in. Mix the flour in two batches, mx just until combined.

Take half a cup of the milk chocolate chips and chop them up. Then add the chopped chocolate chips with the rest of the chocolate and walnuts to the dough. Mix in. Chill dough for an hour in the refrigerator.

Step 3 Bake: Preheat the oven to 375 degrees F.
Using an ice cream scoop, scoop out cookie dough and place 2 inches apart on a parchment lined cookie sheet. Bake in a 375 F. degree oven for 10-12 minutes, until lightly golden brown. Remove pan from oven and lightly sprinkle with finishing salt. Allow the cookies to sit on the pan for 5 minutes, then transfer to a cooling rack. You can store in an airtight container for up to 3 days.

Bonus:
Cookie Ice Cream Sandwich
Take vanilla ice cream out of the freezer and allow it to thaw slightly. Remove 2 cups of ice cream and mix with a spatula. Use an ice cream scoop to scoop out ice cream and place in the center of 1 cooled chocolate chip cookie. Place another cookie on top of ice cream and press down slightly to distribute ice cream evenly inside the cookie sandwich. Place the cookie sandwich on a parchment lined cookie sheet and place in the refrigerator for 30 minutes to chill. After cookies have chilled, remove from the freezer and wrap each one in plastic wrap. Store in the freezer for up to 2 weeks, place in a freezer safe bag to avoid freezer burn.