Who doesn’t love the smell of freshly baked cookies wafting through the house?
These Gluten-Free Brown Butter Chocolate Chip Cookies take that comforting aroma and elevate it to new heights. Imagine rich, nutty flavor wrapped up in chewy cookie goodness, all while being incredibly easy to whip up. One pan, a few simple ingredients, and you’ve got a treat that’s destined to become your new go-to!
Why make this recipe
You’ll adore this recipe for a couple of reasons. First, the clean-up is a breeze! Who has time for an elaborate kitchen mess when you just want a cookie? 😅 Secondly, the melted brown butter gives these cookies a depth of flavor that you just won’t get from the usual suspects. Plus, they are family-friendly—get the kids involved and watch as their cookie-making skills shine!
Ingredients
You don’t need fancy stuff — just these basics!
- 3/4 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon unsulphured molasses
- 1 3/4 cups Bob’s Red Mill gluten-free 1 to 1 baking flour
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chunks
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, for topping
Directions
- Brown the Butter: Add the butter to a medium-sized skillet and place it over medium-low heat. Whisk constantly until it starts foaming.
- Get it Golden: Once the butter turns golden with nutty specks, remove it from heat and transfer to a stand mixer bowl. Let it cool for about 8-10 minutes.
- Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, salt, baking powder, and baking soda.
- Combine the Sugars: After the brown butter has cooled, add the granulated and dark brown sugars to the mixer. Mix on medium speed until creamy, about 1 minute.
- Add the Wet Ingredients: Toss in the egg, egg yolk, vanilla extract, and molasses, mixing until well combined.
- Incorporate the Dry Ingredients: Slowly add the dry ingredients until just combined. Fold in the chocolate chunks and chips.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least one hour.
- Preheat and Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop and Bake: Use a #24 cookie scoop to place dough balls about 3 inches apart on the sheet. Bake for 13-14 minutes until edges are golden and centers look slightly underdone.
- Finish with Flair: Sprinkle each cookie with flaky sea salt and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to make Gluten-Free Brown Butter Chocolate Chip Cookies (Overview)
Let’s break it down! First, you’ll brown that butter—this step really takes the flavor up a notch. Once it cools, cream it with the sugars until fluffy. Next, mix your dry ingredients and combine everything. Don’t rush this; a little chilling does wonders for the dough. Finally, scoop, bake, and, of course, add a sprinkle of flaky sea salt right before they come out. Pro tip: Don’t skip chilling the dough; it helps create that perfect cookie texture!
How to serve Gluten-Free Brown Butter Chocolate Chip Cookies
Picture this: fresh-baked cookies, slightly warm, with melty chocolate chunks peeking out. Serve them on a vibrant plate with a glass of milk or a scoop of vanilla ice cream for the ultimate indulgence! These cookies offer a delightful crunch on the outside and a gooey, chewy center that’s hard to resist. The aroma alone will have your friends begging for the recipe. 🍪✨
How to store Gluten-Free Brown Butter Chocolate Chip Cookies
These cookies can be stored in an airtight container at room temperature for about 3-5 days. If you want to keep them longer, pop them in the freezer, where they can last for up to a month—just ensure to separate layers with parchment. For an amazing comeback, reheat them in the microwave for about 10-15 seconds!
Tips to make Gluten-Free Brown Butter Chocolate Chip Cookies
- Brown the butter low and slow for the best flavor.
- If you’re short on time, chill for at least 30 minutes—though, the full hour really makes them magical.
- Experiment with different types of chocolate or even nuts if you’d like some crunch.
- Don’t forget the sprinkle of flaky sea salt on top for that gourmet touch!
Variation
Want to shake things up a bit? You could easily turn these into vegan cookies by substituting the butter with coconut oil and using a flax egg instead of the egg. Feeling adventurous? Toss in some toasted nuts or dried fruit for a different flavor profile!
FAQs
Can I use regular flour instead of gluten-free?
Absolutely! Just replace the gluten-free flour with regular all-purpose flour if gluten isn’t a concern.
How can I make these cookies dairy-free?
Swap the butter with a dairy-free butter alternative, and you’re good to go!
What if I don’t have molasses?
For a simple swap, try using a bit of maple syrup or honey as an alternative, though it may slightly change the flavor.
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Brown Butter Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter Browned
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 egg Room temperature
- 1 egg yolk Room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon unsulphured molasses
- 1 3/4 cups Bob’s Red Mill gluten-free 1 to 1 baking flour
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chunks
- 1/2 cup semisweet chocolate chips
- to taste Flaky sea salt For topping
Instructions
Brown the Butter
- Add the butter to a medium-sized skillet and place it over medium-low heat. Whisk constantly until it starts foaming.
Cool the Butter
- Once the butter turns golden with nutty specks, remove it from heat and transfer to a stand mixer bowl. Let it cool for about 8-10 minutes.
Mix Dry Ingredients
- In a separate bowl, whisk together the gluten-free flour, salt, baking powder, and baking soda.
Combine Sugars
- After the brown butter has cooled, add the granulated and dark brown sugars to the mixer. Mix on medium speed until creamy, about 1 minute.
Add Wet Ingredients
- Toss in the egg, egg yolk, vanilla extract, and molasses, mixing until well combined.
Incorporate Dry Ingredients
- Slowly add the dry ingredients until just combined. Fold in the chocolate chunks and chips.
Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for at least one hour.
Preheat and Prep
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop and Bake
- Use a #24 cookie scoop to place dough balls about 3 inches apart on the sheet. Bake for 13-14 minutes until edges are golden and centers look slightly underdone.
Finish with Flair
- Sprinkle each cookie with flaky sea salt and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Printable Recipe Card
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