Gluten Free Brown Butter Chocolate Chunk Cookies (Edit recipe)

These gluten free brown butter chocolate chunk cookies have crunchy edges and soft middles. Add browned butter and this is one helluva great cookie!

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 16

Ingredients

1.25 cups Brown Butter, (2.5 sticks or 283 g)
2 cups Brown Sugar, (450 g) very tightly packed
2 Eggs, large, at room temperature
490 gram Kim's Gluten-free All Purpose Flour Blend (click for recipe)
1.5 tsp Baking Soda
.5 tsp Kosher Salt
1 Tbsp Vanilla Extract
12 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.