Gluten-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies
Indulge in the ultimate treat with these Gluten-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies, a delectable twist on a classic favorite. Crafted with rich, golden brown butter, these cookies showcase a nutty depth of flavor that pairs perfectly with luscious gluten-free chocolate chunks. A blend of gluten-free 1:1 baking flour, brown sugar, and a hint of sea salt ensures a soft, chewy texture while remaining accessible for those with dietary restrictions. The secret lies in refrigerating the dough, allowing the flavors to fully develop for a bakery-quality bite. With a quick prep time and crowd-pleasing appeal, these cookies are perfect for holiday gatherings, gifting, or satisfying sweet cravings any day. Gluten-free dessert recipes have never tasted this irresistible!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 240 grams Gluten-free 1:1 baking flour
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 1 large Egg yolk
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Sea salt
- 200 grams Chocolate chunks (ensure gluten-free)
Instructions
In a small saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter foams and turns golden brown, emitting a nutty aroma (about 3-4 minutes). Remove from heat immediately and transfer to a heat-safe bowl to cool slightly.
In a medium mixing bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until well combined and no lumps remain.
Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk until the mixture is smooth and glossy.
Gradually add the dry ingredients to the wet ingredients, folding with a spatula or wooden spoon until just combined. Do not overmix.
Gently fold in the chocolate chunks, ensuring they are evenly distributed throughout the dough.
Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours for a more developed flavor).
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a cookie scoop or tablespoon, portion out spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 495.2 g | 180% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 303.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 411 mg | 32% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1237 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
