Indulge in the Ultimate Holiday Treat: Irresistible Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies
‘Tis the season for warmth, comfort, and the undeniable allure of freshly baked goods. And what better way to embrace the festive spirit than with a batch of the most crave-worthy cookies you’ll ever taste? Get ready to stuff your cookie jar (and your gullet!) with these extraordinary Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies. Why are they so special? Because brown butter, my friends, is a game-changer!
Here in Baltimore, the first snowfall often signals the beginning of serious holiday baking. And for me, that means whipping up a batch of something truly special. These cookies fit the bill perfectly. They’re not just good; they’re truly exceptional. What makes them even better? They’re completely gluten-free, yet so remarkably delicious that you’d never guess. And despite their gourmet flavor, they’re delightfully simple to prepare.
I wholeheartedly believe that holiday baking should be about joy, not stress. That’s why I champion simple, satisfaction-guaranteed, instant-gratification cookies for the festive season. Forget the fuss and the frills. What we truly crave is a good old classic cookie that delivers an amazing taste experience every single time. These Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies embody everything a perfect cookie should be: wonderfully soft and lusciously gooey on the inside, with a delicate crispness and beautiful golden-brown hue on the outside. Most importantly, they are undeniably, deliciously addictive, making them the ideal addition to any holiday cookie platter or a cozy night in.
Crafting the Perfect Gluten-Free Cookie
When you dedicate time and effort to baking a batch of cookies, they absolutely must meet high standards. This recipe consistently surpasses expectations, and its gluten-free nature is simply a bonus. In fact, many who try these cookies are genuinely surprised to learn they contain no gluten – and that, my friends, is the hallmark of a truly winning gluten-free cookie recipe! We’ve cracked the code to achieving that perfect texture and flavor without compromise.
While I choose a gluten-free lifestyle due to specific dietary sensitivities (a rather persistent and itchy armpit rash whenever I consume too much gluten!), this recipe is incredibly versatile. You certainly don’t have to follow a gluten-free diet to enjoy these delectable treats. The beauty of this recipe is that it can seamlessly be made with regular all-purpose flour, yielding equally fantastic results. So, whether you’re baking for those with sensitivities or simply looking for an outstanding cookie, everybody wins with this recipe!
Why These Cookies Will Become Your New Holiday Favorite
Allow me the pleasure of convincing you why these Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies deserve a starring role in your holiday baking repertoire this year. It’s all about a trifecta of incredible ingredients that elevate a simple cookie to an unforgettable indulgence:
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The Magic of Brown Butter
This isn’t just butter; it’s butter transformed. Brown butter (or beurre noisette) is culinary alchemy. As butter gently cooks, the milk solids toast, developing a rich, nutty aroma and a complex, warm, caramel-like flavor. This process adds an incredible depth and sophistication to the cookies that plain melted butter simply cannot achieve. It imparts a delightful undertone that makes every bite feel wonderfully gourmet. If you’ve never made brown butter before, don’t be intimidated; it’s a simple step that yields monumental flavor rewards. The visual guide linked in the recipe instructions will help you achieve that perfect dark golden brown with ease.
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The Irresistible Charm of Toasted Marcona Almonds
Forget standard almonds; we’re talking about toasted Diamond of California Marcona Almonds – and lots of them! These aren’t your average crunchy nut. Marcona almonds are a gourmet variety, often referred to as “the Queen of Almonds,” known for their softer, plumper, and distinctly buttery texture. When gently toasted, their natural sweetness intensifies, and their delicate flavor blossoms, providing the perfect counterpoint to the rich brown butter and sweet chocolate. Diamond of California’s new Heirloom line, which you can conveniently find in the produce section of your local grocery store, ensures you’re getting top-quality nuts that truly make a difference in your baking.
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Generous Hunks of Glorious Chocolate
No stingy chocolate chips here! We’re going big with hearty, oversized chocolate chunks. There’s an undeniable satisfaction in biting into a cookie and encountering a molten, gooey puddle of rich chocolate. Chocolate chunks, unlike their smaller, more uniform chip counterparts, melt into luscious pools, providing an explosion of chocolatey goodness with every single bite. These cookies are generously loaded, ensuring that perfect chocolate-to-cookie ratio that every cookie lover dreams of.
If that mouth-watering list hasn’t yet convinced you to preheat your oven, perhaps this will: these cookies have passed the ultimate test. They were rigorously taste-tested and enthusiastically approved by a panel of discerning 20-year-old “adult-ish” humans. They didn’t just enjoy them; they practically fought over the plate, devouring every last cookie in under five minutes. And after consuming every delightful morsel, they immediately begged for more. Trust me, if these cookies can satisfy that tough crowd, they’ll be a resounding success in your home too!
These aren’t just cookies; they’re an experience. They embody comfort, flavor, and the joy of simple, delicious baking. So go ahead, treat yourself and your loved ones to a batch. Trust me, you’re going to absolutely adore these cookies!
Gluten-Free Brown Butter & Toasted Almond Chocolate Chunk Cookies
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Ingredients
- 11 tablespoons unsalted butter
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 1 and 1/2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 egg
- 1 egg yolk
- 2 cups all-purpose gluten-free flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup semi-sweet chocolate chips
- ½ cup toasted Diamond of California Marcona Almonds
Instructions
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Preheat oven to 350 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
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Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use this visual for guidance). Allow the butter to cool and solidify.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 1-2 minutes. Beat in the vanilla and almond extracts, egg, and egg yolk until smooth.
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Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients; beat until just combined. Fold in the toasted Marcona almonds and chocolate chunks.
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Measure out 2-tablespoons of dough. Roll into a ball and place on the cookie sheet, spacing the dough balls 5 inches apart on the prepared baking sheets. Store the remaining cookie dough in the refrigerator between batches.
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Bake for 13 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely
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Store the cookies in an airtight container for up to 3-5 days.
Disclosure: A heartfelt thank you to Diamond of California for sponsoring this post. All opinions and enthusiasm for these cookies are 100% my own. Your support helps my site continue to grow and share delicious recipes, allowing me to collaborate with brands I genuinely use and love in my own kitchen.