Nut-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies
Indulge in the irresistible perfection of Nut-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies, a delectable treat crafted for cookie lovers who appreciate complex flavors and inclusive recipes. This nut-free twist on the classic features browned butter, which lends a rich, nutty aroma without any actual nuts, making it safe for those with nut allergies. The semi-sweet chocolate chunks create pools of melted decadence in every bite, while a quick chill in the fridge ensures soft centers and crisp edges for the perfect texture. Ready in just under an hour, these cookies are the ultimate go-to dessert for sharing or savoring solo. Whether you're hosting a party or baking for your family, these easy-to-make cookies will wow any crowd.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Light brown sugar, packed
- 100 grams Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 200 grams Semi-sweet chocolate chunks (nut-free)
Instructions
Place the butter in a medium, light-colored saucepan and melt it over medium heat. Continue to heat, stirring occasionally, until the butter begins to foam and turn golden brown with a nutty aroma. This should take about 5-7 minutes. Be sure to watch it carefully, so it doesn't burn.
Transfer the browned butter to a large mixing bowl and let it cool for about 10 minutes until it is just warm to the touch.
Once the butter has cooled slightly, add the light brown sugar and granulated sugar to the bowl. Whisk together until smooth and creamy.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula or a wooden spoon. Be careful not to overmix.
Gently fold in the semi-sweet chocolate chunks until evenly distributed.
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to overnight, to allow the flavors to meld and prevent spreading during baking.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look just set (they will continue to cook slightly after being removed from the oven).
Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
4306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 561.8 g | 204% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 348.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 384 mg | 30% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1596 mg | 34% | |
*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.
