These Brown Butter Dark Chocolate Cranberry Walnut Cookies are filled with dried cranberries, lots of dark chocolate chips, and chopped walnuts, as well as nutty brown butter! They have a ton of incredible rich flavor, loads of texture, and they require no dough chilling!
These are most definitely some of my favorite cookies I’ve ever made, and eaten for that matter. And I’ve baked and eaten a lot of cookies in my 27 years. They’re so amazing, partially because they have a ton of texture from the dried cranberries and walnuts, partially because of the dark chocolate chips (no explanation needed!), and partially because of the BROWN BUTTER. Cookies made with brown butter will always be my favorite.
Yep that’s right. These babies are made with brown butter, which makes everything right in the world. If you’ve never made it, you basically just melt butter slowly over the stove until it develops a golden brown color with a nutty aroma, and it’s pretty much the best thing evvvverrrr. I make many things with it, including cookies (another favorite!), cake, mashed potato boats (yep, I’m serious), and pita chips!
Basically, it makes everything it touches infinitely more delicious.
Another different thing about this recipe, is that you add the hot brown butter to the sugar, and it kind of melts it. It creates this super amazing texture, and they come out to be like a bakery style cookie. It’s actually the closest I’ve ever gotten to a Levain style cookie. And omg if you’ve never been there, do yourself a favor and go. Most life changing cookies I’ve ever had! Always one of my very first stops when I go to NYC.
A huge thing I always look for in cookie recipes, is that they require no dough chilling. I know sometimes it’s necessary, and I do love big puffy cookies, but for this one, you don’t have to chill them at all!
Basically I’m saying that I’m impatient and when I want a cookie, I really want a cookie.
But who doesn’t?! Especially these. They’re almost like monster cookies, because they’re big and so chock-full of dark chocolate chips, dried cranberries, and chopped walnuts, and the texture really reminds me of a monster cookie.
I’m talking like 3+ tablespoon size dough balls. You can make them smaller, but I like to make these cookies really big!
Like this!
I love using dark chocolate chips for these cookies, but you could certainly use semisweet or milk chocolate chips! Or even white chocolate! That would be amazing with the cranberries and walnuts. And you could even sub dried cherries or pecans or any combination of dried fruit and nuts that you like!
This combo just happens to be my personal fave!
Nothing like a gooey chocolate chip cookie fresh out of the oven! Also, don’t overbake these! They’ll probably look like they’re not done yet because they’re so big, but trust me, they’re so perfect when they’re slightly underbaked.
These are definitely on my holiday baking list for my annual cookie exchange this weekend, along with these truffles, some spritz cookies my mom and I make every year, and thumbprint cookies too!
And tell me what you’re baking this season! I wanna know!
Brown Butter Dark Chocolate Cranberry Walnut Cookies
These Brown Butter Dark Chocolate Cranberry Walnut Cookies are filled with dried cranberries, lots of dark chocolate chips, and chopped walnuts, as well as nutty brown butter! They have a ton of incredible rich flavor, loads of texture, and they require no dough chilling!
Ingredients
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark brown sugar*
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup dark chocolate chips + extra for pressing on top
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
Preheat oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
Place dark brown sugar and granulated sugar in a large heatproof bowl and set aside. Melt the butter in a saucepan over medium heat. Once it has melted, start whisking constantly. Watch carefully, it can burn easily if you don’t keep an eye on it! The butter will start to bubble and get a little foamy, and develop a golden brown color with a nutty aroma. This can take several minutes, just keep whisking and make sure it doesn’t burn. Once you see the brown bits start to appear, keep cooking for a minute or so until the butter is browned. Remove from heat and pour into the bowl with the sugars and whisk until smooth. Set aside to cool for 10-15 minutes.
Add the eggs and vanilla to the butter/sugar mixture and whisk to combine. Add the dry ingredients and stir until combined. Fold in the chocolate chips, cranberries, and walnuts. It might be easiest to do this with your hands or an electric mixer, since the dough is pretty dense!
Spoon dough onto baking sheet in about 3 tablespoon sized balls and bake for 15-17 minutes until lightly golden on the edges. They will look slightly underbaked, and this is good! Don't overbake them. Let cool for a couple minutes on the cookie sheet, then transfer to a wire rack to cool.
Recipe Notes
*You can sub light brown sugar, I just like using dark here because it makes them extra caramelly and delicious!
These are calling my name! Can’t wait to try them this weekend.
Thanks so much Melissa! Let me know how you like them!