Gluten-Free Brown Butter Chocolate Chip Cookies

These gluten-free brown butter chocolate chip cookies are thick, chewy, and loaded with melty chocolate. Nutty browned butter adds rich, caramel-like flavor that makes it downright rude to stop at one.

Course Dessert - Cookies

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 12

Rest/Chill Time 40

Total Time 57

Servings

Calories 212kcal

Author Marye Audet-White

Ingredients

1 cup salted butter browned and cooled until just warm
1 cup light brown sugar packed
½ cup granulated sugar
2 large eggs room temp
1 large egg yolk room temp
4 teaspoons pure vanilla extract
3 cups Bob's Red Mill 1:1 Gluten Free Flour
1 teaspoon kosher salt
½ teaspoon baking soda
2 cups Ghirardelli chocolate baking chips Your favorite combination of milk chocolate, dark, bittersweet and/or semisweet.

Instructions

If you are using 2 or more types of chocolate chips mix them together in a bowl
Brown the butter first, then pour it into a mixing bowl so it stops cooking. Let it cool until it's warm but not hot before adding the sugars.
Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
Combine the brown butter with the sugars. Beat on medium -high speed with the paddle attachment until well combined, 2-3 minutes.
Add the 2 eggs, the egg yolk, and the vanilla. Continue beating but turn the speed down to medium.
In a separate bowl, combine the Bob's Red Mill 1:1 Gluten Free Flour, salt and baking soda.
Stir into the butter mixture with the mixer on low speed - just until well combined. Don't overmix.
Stir in the chocolate chips.
Let the dough sit for 20-30 minutes at room temperature. This allows the flour to soak up moisture and keeps it from getting that "sandy" texture some GF products have.
Place 2-tablespoon (⅛th cup) sized scoops of dough on the prepared cookie sheet 2 inches apart.
Pop into the freezer for 10 minutes.
Bake chilled dough for 12 -13 minutes or until the edges are set and the centers are still soft - about 190℉. Don't overbake.
Let cool on the cookie sheet for 10 minutes before moving to a cooling rack.

Notes

Storage:

Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze either the unbaked dough or the baked cookies for up to 3 months.

Tips:

Always check your ingredients for any listed gluten!
Be sure to let the dough rest at room temperature for the full 20-30 minutes! This is essential for the proper texture.
I used Bob's Red Mill 1:1 Gluten Free Flour. I do not know how other GF flours might work in this recipe. For best results use the Bob's Red Mill.
You can also freeze the scooped cookie dough for up to 3 months. Freeze the dough balls on a baking sheet first, then toss them into a freezer bag once solid. Bake straight from frozen, adding a minute or two to the baking time.

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