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Prep time
30 minutes
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Makes
2 dozen
Author Notes
When I heard about a national bake sale being organized for Black Lives Matter, I knew that was my moment to help in a small way. A friend of mine and I baked treats to sell to raise money for the movement, and I created these soft and chewy walnut, date and brown butter cookies. These are based on my original chocolate chip cookie recipe but with nuts and chopped dates subbed in for the chocolate. —Taylor Murray
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Ingredients
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1/2 cup
unsalted butter, room temperature
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1 1/2 cups
all-purpose flour
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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1/2 cup
firmly packed brown sugar
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6 tablespoons
granulated sugar
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1
large egg
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1 teaspoon
vanilla extract
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1 cup
chopped Medjool dates
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1 cup
toasted/chopped walnuts
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1/2 cup
toasted/chopped almonds
Directions
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In a small saucepan, brown 2 Tbsp of the butter and let cool completely.
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Heat oven to 350F. Line two baking sheets with parchment paper or silpat.
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In a medium bowl, sift the flour, baking soda and salt together.
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In another large bowl, using an electric mixer at medium speed, beat together the butter, cooled brown butter and sugars until smooth and mixed together well.
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Add the egg and vanilla and mix on low speed until mixed in.
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Fold in the flour mixture and mix in until just incorporated.
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Add dates and nuts until just incorporated.
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Chill dough for 10-15 minutes if dough is warm. Bake until golden brown around the edges, about 8 to 10 minutes for small cookies and 10 to 15 minutes for large.
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Let cool 5 minutes on sheet tray then transfer to a wire wrack to cool completely.
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