Salted Brown Butter Walnut Rye Chocolate Chip Cookies

Dessert, Baking, Sweet

24 Servings Print

Deliciously nutty cookies—too good to share.


1 cup Organic Valley Unsalted Butter, softened

1 1/2 cups War Eagle Mill Organic Unbleached All-Purpose Flour

1/2 cup War Eagle Mill Organic Rye Flour

3/4 cup Bulk Rolled Oats

1 tsp. Bob’s Red Mill Baking Soda

1 tsp. Bulk Kosher Salt

3/4 cup packed Wholesome Brown Sugar

3/4 cup Wholesome Granulated Sugar

2 Happy Egg Co eggs

2 tsp. Frontier Co-op Vanilla

2 Tbsp. bourbon of choice

1 cup Bulk Dark Chocolate Chips

1/2 cup Bulk Walnuts, coarsely chopped

Bulk Fleur de Sel, for topping


Step 1

In a saucepan, add 1 stick of your butter and heat over medium heat while stirring.

The butter will crackle and bubble as it cooks. Brown crumbs will form in the bottom.

Step 2

Cook until medium in color, think a shade lighter than what you want.

It should take about 2 ½ to 3 minutes.

Step 3

Pour butter into a bowl, trying to keep as much of the crumbs as possible in the sauté pan. Let cool for 15-20 minutes.

Step 4

Sift the flours, baking soda, and salt together.

Step 5

In a mixer, add your other stick of butter with the brown sugar and regular sugar over medium speed for 3-5 minutes until the mixture is smooth and creamy.

Step 6

Add in your browned butter and beat for 2 minutes until smooth.

Step 7

Add your eggs in 1 at a time, beating after each one, followed by your vanilla and bourbon.

Step 8

Gradually add in flour mixture until combined.

Step 9

Fold in your oats, chocolate chips, and walnuts.

Step 10

Cover mixture or wrap completely in plastic wrap. Refrigerate for at least 1 hour to overnight.

Step 11

When ready to bake, preheat oven to 375. Line a baking sheet with a silicone baking mat or parchment paper and set aside.

Step 12

Using an ice cream scoop, roll out dough and place on the baking sheet 2-3 inches apart.

Step 13

Slightly press down on the top.

Step 14

Bake for 9 minutes.

Step 15

Remove from oven, reduce heat to 275. Sprinkle with Fleur de Sel.

Step 16

Return to oven for 4 minutes.

Step 17

Let cool for 5 minutes on the baking sheet and then move to cooling rack.