GF Brown Butter Chocolate Chunk Cookies (with better ingredient swaps!)

If you're like me (and my husband) sometimes you just get that craving for an extra gooey, extra chocolatey, freshly baked warm chocolate chip cookie. Drool. I've had an easy chocolate chip cookie stand-by recipe for years, but recently decided to try something new.

This cookie recipe is gluten-free and I used the best ingredient swaps I could find to help make a delicious dessert that is also as clean as possible!

These were an instant hit with my family, and I hope they will be with yours as well!

If you're interested in the kitchen tools that made this recipe quick and less-mess, I'll link them here:

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• Silicone baking mats or unbleached parchment paper

• Stone baking sheets (non-toxic swap!)

• Kitchen-aid stand mixer

Here's the recipe!

Ingredients:

1 cup (2 sticks) unsalted butter (Kerry gold)

2 1/3 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour

1 teaspoon Bob's Red Mill Pure baking soda

1/2 teaspoon kosher salt

1 cup + 2 tablespoons brown sugar, packed

1/2 cup organic coconut sugar

1 tablespoon organic vanilla extract

2 large eggs, at room temperature

12 ounces semi-sweet DF chocolate mega chunks

6 ounces semi-sweet DF mini chocolate chips

Directions: For the Brown Butter

Place the butter in a small saucepan over medium-high heat and cook for about 3 to 4 minutes - stirring almost constantly - until the butter has browned. Pour the butter into a heatproof bowl. Place the bowl in the refrigerator for about 1 hour, or until the butter is at room temperature (not completely hard).

For the Cookies

Preheat your oven to 375 degrees (F).

In a medium-sized bowl whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, vanilla and browned butter. Cream on medium speed until light and fluffy; about 2 minutes. Add in the eggs one at a time and beating for about 15 seconds each. Turn mixer off. Using a wooden spoon or rubber spatula, gently fold in the flour, stirring until the flour is incorporated. Fold in the chocolate chunks and the mini chocolate chips gently.

Roll 1-2 inch balls of dough between your hands (you can make them larger or smaller depending on your preference), then place them on a prepared baking sheet with parchment paper or silicone baking mat. Leave enough room between dough balls - they will spread out during baking. Place baking sheets in oven and bake for about 9-10 minutes each, or until golden brown on the edges. Let cookies cool for about 10 minutes on the baking sheet and then transfer to a wire rack to complete cooling. Enjoy!

I pray that in some small way, I helped you and your home, today. Let's go have a good day!

Please note: As an Amazon Associate I earn from qualifying purchases.