Nut-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies
Indulge in the decadent delight of Nut-Free Whole Foods Market Brown Butter Chocolate Chunk Cookies, a luxuriously rich and flavorful treat that's perfect for cookie lovers of all ages. These nut-free cookies boast a sophisticated twist with golden brown butter, lending a nutty aroma and toasty depth to every bite without actual nuts. Packed with semi-sweet chocolate chunks, each cookie offers gooey pockets of chocolaty goodness wrapped in a perfectly soft and chewy texture. The dough is chilled for enhanced flavor and ideal consistency, ensuring cookie perfection with every bake. With a quick 15-minute prep time and easy-to-follow steps, these cookies are an irresistible dessert to whip up for any occasion. Perfectly nut-free and kid-friendly, they're a crowd-pleaser that will disappear from the cookie jar in no time.
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
Once the butter has cooled slightly, add the light brown sugar and granulated sugar to the bowl. Whisk together until smooth and creamy.
Step 4
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 6
Gradually fold the dry ingredients into the wet ingredients using a spatula or a wooden spoon. Be careful not to overmix.
Step 7
Gently fold in the semi-sweet chocolate chunks until evenly distributed.
Step 8
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.
Step 9
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 10
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 11
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).
Step 12
Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (986.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4196.9 |
| Total Fat 211.5g | 0% |
| Saturated Fat 121.7g | 0% |
| Cholesterol 748.4mg | 0% |
| Sodium 2650.1mg | 0% |
| Total Carbohydrate 547.7g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 327.1g | |
| Protein 52.5g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 385.5mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 1326.6mg | 0% |
Source of Calories