By far the BEST browned butter chocolate chunk cookies, and they're gluten free! They have a gooey, soft texture with a perfect balance of nuttiness from the browned butter, and sweetness from the dark chocolate. Perfect all around!
Browned Butter Chocolate Chunk Cookies
#cookie #cookies #chocolatechipcookies #recipe
Browned Butter Chocolate Chunk Cookies
Prep Time: Prep time 30 minutes Chill time 1 hour
Cook Time: 10-12 minutes
Servings: 15-20
Ingredients:
- <p>1 cup unsalted butter</p>
- <p>1 cup + 2 tbsp dark brown sugar</p>
- <p>1/3 cup granulated sugar</p>
- <p>2 eggs, room temperature<span class="Apple-converted-space"> </span></p>
- <p>1-2 tablespoons vanilla extract or vanilla bean paste</p>
- <p>2 cups gluten free all purpose flour</p>
- <p>1.5 teaspoons baking soda<span class="Apple-converted-space"> </span></p>
- <p>1/2 teaspoon salt<span class="Apple-converted-space"> </span></p>
- <p>2 cups dark chocolate, chopped<span class="Apple-converted-space"> </span></p>
- <p>flaky sea salt<span class="Apple-converted-space"> </span></p>
Steps:
- <p>1.<span class="Apple-converted-space"> </span>Room temp your eggs by letting them sit for at least 30-45 minutes on counter, cracked in a bowl, while browning your butter.<span class="Apple-converted-space"> </span>Start off browning the butter in a medium sauce pan over medium high heat.<span class="Apple-converted-space"> </span>Stir constantly until butter gets foamy, bubbly, & starts to turn an amber color with a nutty smell.<span class="Apple-converted-space"> </span>Remove from heat & transfer to a bowl.<span class="Apple-converted-space"> </span>Chill in freezer for 30 minutes or in fridge until ready to bake. <span class="Apple-converted-space"> </span></p>
- <p>2.<span class="Apple-converted-space"> </span>In bowl of a stand mixer, beat butter, sugars, & vanilla until smooth. <span class="Apple-converted-space"> </span></p>
- <p>3.<span class="Apple-converted-space"> </span>Add in your room temperature eggs, one at a time to butter mixture, while mixing on medium-low speed. Do not over mix!<span class="Apple-converted-space"> </span>Mixture should become light, creamy & fluffy.<span class="Apple-converted-space"> </span></p>
- <p>4.<span class="Apple-converted-space"> </span>Add flour, baking soda, & salt to the egg butter mixture, & turn mixer on medium low speed mixing until just combined. <span class="Apple-converted-space"> </span></p>
- <p>5.<span class="Apple-converted-space"> </span>Chop chocolate bars.<span class="Apple-converted-space"> </span>Fold in chocolate chunks to the batter. <span class="Apple-converted-space"> </span></p>
- <p>6.<span class="Apple-converted-space"> </span>On parchment paper on a plate or smaller cutting board, scoop roughly 2 tablespoon sized cookie dough balls.<span class="Apple-converted-space"> </span>Place on parchment paper until no batter is left.<span class="Apple-converted-space"> </span>Chill in freezer for at least 30 minutes, or longer in fridge until ready to bake.<span class="Apple-converted-space"> </span></p>
- <p>7.<span class="Apple-converted-space"> </span>While cookie dough balls are chilling, preheat oven to 350F.</p>
- <p>8.<span class="Apple-converted-space"> </span>Spread cookie dough balls out evenly about 2-3 inches apart from each other onto a baking sheet with parchment paper.<span class="Apple-converted-space"> </span>Bake for 10-12 minutes,<span class="Apple-converted-space"> </span>or until edges are turning a golden brown but the middle is still a light color.<span class="Apple-converted-space"> </span>Cookies may need to be reshaped if they spread out too much.<span class="Apple-converted-space"> </span>You can easily reshape them using a knife.</p>
- <p>9.<span class="Apple-converted-space"> </span>Let cookies rest for at least 10 minutes on counter before handling them.<span class="Apple-converted-space"> </span>Top with flaky sea salt & enjoy!</p>
Notes:
No additional notes provided
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