- 2 sticks of unsalted butter
- 2 and 1/4 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 large egg plus 1 egg yolk, at room temperature
- 8 ounces dark chocolate, chopped (we used 70%)
- 1 cup dried cranberries
- 1 cup toasted walnuts, roughly chopped
- flaky sea salt for sprinkling
- First we need to make the brown butter. Melt the butter over a small saucepan on medium heat, stirring until golden brown (about 6-8 minutes).
2. Remove from heat and pour into large mixing bowl, making sure to scrape any browned bits in as well. Leave it in the fridge for about 90 minutes.
3. Preheat oven to 375 degrees and line a baking sheet with parchment paper. In another large bowl, mix together flour, salt, cinnamon, and baking soda.
4. In a standing mixer bowl, add browned butter, brown sugar, white sugar, and beat on medium speed for about 2 minutes with the paddle attachment until fluffy. You can also use a handheld mixer or do it by hand.
5. To the butter/sugar mixture, add the vanilla and eggs one by one until just combined.
6. Using a spatula, fold in the flour to the wet ingredients.
7. Carefully fold in the chocolate, walnuts, and cranberries until evenly distributed.
8. Make dough into 3 tbsp sized scoops and place on parchment paper (should make about 2 dozen cookies, which can be cooked in batches or you can freeze the dough balls to bake off later!).
9. Bake for about 10 minutes, keeping an eye to see if it needs more or less time. Remove from oven and sprinkle with flaky sea salt and some extra chocolate pieces if desired. Allow to cool before eating, and enjoy!
Recipe inspired by: Baker By Nature