Gluten Free Brown Butter Chocolate Chunk Cookies
These gluten free brown butter chocolate chunk cookies have crunchy edges and soft middles. Add browned butter and this is one helluva great cookie!
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
8
Serves: 16
Ingredients
- 1.25 cups1.25 cups1.25 cups Brown Butter, (2.5 sticks or 283 g)
- 2 cups2 cups2 cups Brown Sugar, (450 g) very tightly packed
- 222 Eggs, large, at room temperature
- 490 gram490 gram490 gram Kim's Gluten-free All Purpose Flour Blend (click for recipe)
- 1.5 tsp1.5 tsp1.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Kosher Salt
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 12 oz12 oz12 oz Milk Chocolate, (340 g) dark or chunks, or a combination of the two
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut the butter into 1 inch pieces and place in a stainless steel or other light colored skillet (so you can see when the butter is browning). Place the skillet over medium heat and begin melting the butter, swirling the pan or stirring occasionally while it is melting. Once it's completely melted and beginning to bubble, stir regularly until the butter begins to brown. Take it off the heat and immediately pour it into a heat-proof bowl to stop the cooking process. Refrigerate the butter until it is cold and set, but not firm.
- Preheat the oven to 350F. In a medium bowl, whisk together the flour, baking soda, and salt and set aside.
- In a large bowl, cream the brown sugar and brown butter until combined. Turn the mixer up and continue beating for 4-6 minutes, until very light in color, scraping the sides of the bowl a couple of times in between.
- Add the eggs, one at a time, and beat until well incorporated and smooth, about 2 minutes.
- Slowly add the flour mixture in two additions, pulsing to avoid a flour cloud. Add the chocolate chunks and mix on low just until combined.
- Using a large cookie scoop, scoop 6 balls of dough onto two parchment-lined baking sheet, spaced at least 3 inches apart. Bake for 10 minutes. Carefully lift each baking sheet from about 4 inches above the rack and gently bang it back down on the rack. Close the oven door. Do this every 2-3 minutes for a total cooking time of 18 minutes.
- Remove the cookies and allow to cool on the baking sheets for 2 minutes before transferring to cooling racks to cool.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Desserts Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 237 |
| Fat: | 18 g |
| Carbohydrates: | 20 g |
| Protein: | 1 g |
| Cholesterol: | 46 g |
| Sodium: | 170 mg |
| Fiber: | 0 g |
| Sugars: | 20 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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