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Brown Butter Chocolate Chunk Nut Cookies (Levain-Style Inspired)

There’s something truly magical about a thick, chewy cookie that’s golden on the outside and gooey in the middle. You know the kind right? the ones that look like they belong in a fancy bakery display. These brown butter chocolate chunk cookies are inspired by the famous Levain Bakery cookies from New York, those huge, almost cake-like cookies that feel like a meal in themselves. But this version has the nutty depth of brown butter, dark chocolate chunks, and toasted nuts balanced beautifully with a sprinkle of flaky sea salt. It’s rich, bold, and almost feels like an adult treat.

You may not know this, but I have been baking as a kid, and as a result, I’ve made a lot of cookies in my life, and this one is definitely a keeper. It’s a little rustic, slightly gooey, and deeply flavorful thanks to that browned butter base. The best part? It’s surprisingly easy to make, even if you’re not a regular baker.

Why Brown Butter Makes These Cookies Special

Brown butter (also called beurre noisette) is the hero ingredient here. When butter is melted and gently cooked until golden, the milk solids toast and create a deep, nutty aroma that smells like caramel and hazelnuts, that flavor completely transforms these cookies, giving them a rich warmth that pairs perfectly with dark chocolate and nuts.

This recipe takes everything great about Levain-style cookies – the thickness, the chew, the soft centers- and layers it with the kind of complexity that only brown butter can bring. Add toasted walnuts or pecans and a touch of sea salt on top, and you’ve got a cookie that’s sweet, salty, nutty, and totally addictive.

What’s the Difference Between Brown Butter and Ghee?

This is a common question and a good one. Both start with butter, but they end differently. Brown butter, or beurre noisette, is melted butter that’s cooked until the milk solids turn golden and nutty. Those browned bits stay in, giving it a toasty, caramelized flavor that adds so much depth to cookies. Ghee, on the other hand, is cooked for a longer period and then strained; all the milk solids are removed, leaving a pure, clear fat with a clean taste. It’s great for cooking, but it doesn’t have those toasty notes that brown butter does. In baking, brown butter adds layers of flavor that make cookies taste more complex and aromatic – exactly what you want for a Levain-style cookie.

Ingredients You’ll Need

• 340g unsalted butter – we’ll brown this for that nutty, toasty flavor
• 200g brown sugar – adds moisture and caramel notes
• 135g white sugar – helps the cookies hold shape and crisp up
• 3 large eggs – bind everything and keep the cookies soft
• 1 tbsp vanilla extract – adds warmth and aroma
• 500g all-purpose flour – gives structure
• 1½ tsp baking soda – helps the cookies rise just enough
• ¾ tsp salt – enhances flavor
• 300–350g dark or semi-sweet chocolate chunks – chop bars for melty pools
• 150g toasted walnuts or pecans – add crunch and nuttiness
• Flaky sea salt (optional) – for that bakery finish

Step-by-Step: How to Make Brown Butter Chocolate Chunk Cookies

Step 1: Brown the Butter

Place your butter in a saucepan over medium heat. It will melt, foam, and then turn golden brown with tiny brown bits at the bottom. Stir often – it can burn quickly. Once it smells nutty and caramel-like, remove it from the heat and pour it into a bowl, scraping in all those brown bits. Let it cool for 15–20 minutes until warm, not hot.
Tip: Browning butter adds layers of flavor. Don’t rush it; this is what gives your cookies that irresistible depth.

Step 2: Toast the Nuts

While the butter cools, spread chopped walnuts or pecans on a tray and toast them in the oven at 180°C (350°F) for 6–8 minutes until fragrant. Toasting the nuts enhances their crunch and brings out a natural sweetness that pairs beautifully with the dark chocolate. (I was being lazy while making this recently and skipped this part, but it’s worth the effort!)

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the browned butter, brown sugar, and white sugar for about a minute until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract. The mixture should be glossy and slightly thick – that’s the perfect base.

Step 4: Combine the Dry Ingredients

In another bowl, whisk together flour, baking soda, and salt. Add this to your wet mixture and stir gently until just combined. The dough will be thick – resist the urge to overmix, as that can make your cookies tough.

Beginner Tip: Always add dry to wet ingredients slowly and mix by hand near the end. Overmixing develops gluten and makes cookies dense instead of chewy.

Step 5: Add the Chocolate and Nuts

Fold in the chopped chocolate and toasted nuts using a spatula. Make sure they’re evenly spread throughout the dough so you get bits of chocolate and nut in every bite. You can also press a few extra chocolate chunks on top before baking for that bakery-style look.

Step 6: Shape and Chill the Dough

Scoop out large dough balls using a ¼-cup scoop or a large spoon. Levain-style cookies are meant to be big and chunky, so don’t flatten them. Place them on a tray and chill for at least 45 minutes – or even better, overnight.
Chilling the dough helps the butter solidify, prevents spreading, and gives a deeper, more developed flavor.

Step 7: Bake the Cookies

Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper and arrange 6–8 dough balls per tray, leaving some space between each. Bake for 11–13 minutes, just until the edges are golden brown but the centers still look soft.
As soon as they’re out of the oven, sprinkle a little flaky sea salt on top. Let them cool on the tray for 10 minutes before moving them – they’ll set and firm up as they rest.

Tip: Don’t overbake. These cookies continue to cook from the residual heat even after being taken out of the oven.

Storage and Reheating Tips

Once cooled, store your cookies in an airtight container at room temperature for up to 4 days. They actually taste better the next day as the flavors settle and intensify.
To enjoy them warm again, microwave one for 10–12 seconds. You’ll get that fresh-out-of-the-oven gooey texture back instantly. If you want to make ahead, freeze the unbaked dough balls. Bake them straight from frozen — just add a minute or two to the baking time.

Common Questions

Can I skip browning the butter?
Technically yes, but it won’t taste the same. Browning the butter adds a nutty caramel flavor that completely transforms the cookies.

Why chill the dough?
Chilling prevents spreading and gives your cookies that thick, chewy texture. It also lets the flavors blend for a richer taste.

Can I use different types of chocolate?
Absolutely. Dark chocolate works beautifully here, but you can mix in milk or white chocolate too. Chopped chocolate bars melt more dramatically than chips, giving those gooey chocolate puddles.

What makes these cookies Levain-style?
They’re large, slightly underbaked in the center, and have a thick, cakey texture. The brown butter just makes them more flavorful and refined.

Why add flaky salt on top?
It’s optional but highly recommended. The salt enhances the sweetness and adds a satisfying crunch – it’s what makes these cookies taste like something from a high-end bakery.

Final Thoughts

These brown butter chocolate chunk cookies are everything a good cookie should be – soft, gooey, nutty, and just a little salty. The browned butter gives them a deep, toffee-like flavor, the chocolate adds richness, and the nuts bring crunch. They’re indulgent without being overly sweet, and they strike that perfect balance between comfort food and sophistication.

If you’ve ever craved those thick Levain Bakery-style cookies but wanted something with a little more grown-up flavor, this recipe is for you. Bake them once, and they’ll quickly become your go-to cookie — perfect with a cup of coffee, a scoop of ice cream, or honestly, just on their own.