Gluten-Free Brown Butter Chocolate Chip Cookies
Deliciously nutty and chewy gluten-free cookies made with brown butter and chocolate chunks, perfect for any cookie lover.
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
Brown the butter low and slow for the best flavor. For quicker results, chill dough for at least 30 minutes. Experiment with different types of chocolate or nuts for a twist. Don't forget the flaky sea salt on top!