Does the world need another chocolate chip cookie recipe?

Absolutely, if it’s one by legendary pastry chef Dominique Ansel.

After all, the man who originated the croissant-donut mashup, the Cronut, definitely knows his stuff when it comes to baked goods.

This cookie recipe, which I took one liberty with, comes from his newest cookbook, “Life’s Sweetest Moments” (Harvest, 2024), of which I received a review copy.

He may be a James Beard Award-winning pastry chef whom Food & Wine magazine dubbed a “Culinary Van Gough,” but rest assured that this collection is designed for the home-cook with 40 recipes ranging from the easy to those that will require a little more time and effort.

Interspersed with touching tales about his friends and customers, the mouthwatering recipes include “Milk Chocolate Humble Pie,” “Nutella Milk Bread,” “Earl Grey Brioche French Toast with Orange Blossom Maple Syrup,” and “Strawberry and Financier Fruit Tart.”

This cookie recipe was originally titled: “The Ultimate Cookie: Brown Butter, Dark Chocolate, Walnut & Sea Salt Cookies.” But I swapped out the dark chocolate for Valrhona Passion Fruit Inspiration, feves made with cocoa butter, sugar and passion fruit juice. At $28.95 for an 8.8-ounce bag, the specialty chocolate is a splurge. But with its unique sweet-tart, tropical taste and lovely creaminess, the chocolate is so delicious that you could happily eat it straight from the bag, too.

This recipe includes the use of browned butter to give the cookies a rich, nutty taste. But it also includes some room-temperature butter that gets creamed with granulated sugar and brown sugar before being combined with the browned butter, and finally, the flour, salt, baking soda, walnuts, and chocolate.

Surprisingly, the recipe doesn’t include vanilla extract yet it’s not missed in the resulting cookie. What’s more, you don’t have to refrigerate the dough before baking, either.

These cookies bake up large, with crisp edges and tender, slightly chewy centers. They boast a wonderful wholesomeness with classic big-cookie joy in every bite.

Whether you opt for deep dark chocolate or tangy passion fruit chocolate, you’ll have a winner of a cookie to enjoy.

The Ultimate Cookie: Brown Butter, Passion Fruit Chocolate (Or Dark Chocolate), Walnut & Sea Salt Cookies

(Makes 10 to 12 large cookies)

7 tablespoons (3 1/2 ounces/100 grams) unsalted butter, cubed

1 1/2 cups (120 grams) walnuts

1 stick plus 3 tablespoons (5 1/2 ounces/150 grams) unsalted butter, at room temperature and cubed

1/2 cup plus 1 tablespoon (120 grams) granulated sugar

1/2 cup packed plus 1 1/2 tablespoons (120 grams) light brown sugar

2 large eggs (75 grams)

2 1/2 cups (330 grams) all-purpose flour

1 1/2 teaspoons (4 grams) salt

1/2 teaspoon (2 grams) baking soda

3/4 cup (120 grams) dark chocolate chunks/chips or Valrhona Passion Fruit chocolate feves

Maldon sea salt, for finishing

Dark chocolate chunks/chips or more Valrhona Passion Fruit chocolate feves, for finishing (optional)

Make the brown butter: In a small pot (see Note), melt the 7 tablespoons (3 1/2 ounces/100 grams) butter over medium heat, stirring occasionally with a silicone spatula and swirling around the pan to help the butter melt evenly. After 3 to 5 minutes, the butter will start to foam. Continue cooking for a few more minutes, until it turns light golden brown and there’s a nutty, slightly toasted aroma. Remove from the heat and transfer to a bowl (so the butter doesn’t continue to cook or burn).

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Toast the nuts: Arrange the walnuts on the baking sheet and bake until lightly toasted, 9 to 11 minutes. When cool enough to handle, roughly chop and set aside.

Combine the wet ingredients: In a large bowl, combine the 1 stick plus 3 tablespoons (5 1/2 ounces/150 grams) cubed butter, granulated sugar, and brown sugar. Scrape in the warm brown butter. Mix with a whisk until combined and the mixture becomes lighter in texture, a few minutes. Add the eggs and mix until incorporated.

Combine the dry ingredients: In a bowl, whisk together the flour, salt, and baking soda.

Make the dough: Slowly add the dry ingredients to the wet ingredients in three additions, making sure the dry ingredients are incorporated before each one. Mix until just combined. Fold in the chocolate chunks or chips and the chopped walnuts with a rubber spatula until evenly distributed.

Bake the cookies: Roll the dough into balls 2 inches (5 cm) in diameter, about 100 grams each, and place on the baking sheet. Press down gently to slightly flatten them into discs. Sprinkle a few flecks of Maldon sea salt on each cookie (you can add a few extra chocolate chunks on top, too). Bake until the edges are golden and the center is still soft, 9 to 11 minutes. Let cool until warm, then enjoy.

Note: Using a light-colored pot helps when browning butter, so you can easily watch the coloring. It’s harder to tell in a darker pan, and the butter may over brown and burn.

Storage: Best served immediately. To store, place in an airtight container and keep at room temperature for 1 to 2 days.

Adapted from “Life’s Sweetest Moments” by Dominique Ansel

Plus More Valrhona Flavored Chocolate Fun: Malted Strawberry-Chocolate Chip Walnut Cookies