12oz (340 g)dark or milk chocolate chunks, or a combination of the two
Instructions
Cut the butter into 1 inch pieces and place in a stainless steel or other light colored skillet (so you can see when the butter is browning). Place the skillet over medium heat and begin melting the butter, swirling the pan or stirring occasionally while it's melting. Once it's completely melted and beginning to bubble, stir regularly until the butter begins to brown. Take it off the heat and immediately pour it into a heat-proof bowl to stop the cooking process. Refrigerate the butter until it's cold and set, but not firm.
Preheat the oven to 350° F. In a medium bowl, whisk together the flour, baking soda, and salt and set aside.
In a large bowl, cream the brown sugar and brown butter until combined. Turn the mixer up and continue beating for 4-6 minutes, until very light in color, scraping the sides of the bowl a couple of times in between.
Add the eggs, one at a time, and beat until well incorporated and smooth, about 2 minutes.
Slowly add the flour mixture in two additions, pulsing to avoid a flour cloud. Add the chocolate chunks and mix on low just until combined.
Using a large cookie scoop, scoop 6 balls of dough onto two parchment-lined baking sheet, spaced at least 3 inches apart. Bake for 10 minutes. Carefully lift each baking sheet from about 4 inches above the rack and gently bang it back down on the rack. Close the oven door. Do this every 2-3 minutes for a total cooking time of 18 minutes.
Remove the cookies and allow to cool on the baking sheets for 2 minutes before transferring to cooling racks to cool.
Keyword brown butter, chocolate chunk, cookies, Gluten Free