Go Back
–+ servings
Gluten Free Brown Butter Chocolate Chip Cookies

Gluten Free Brown Butter Chocolate Chip Cookies

These gluten free brown butter chocolate chip cookies are rich, chewy, and perfectly golden. A classic favorite with a nutty twist that everyone will love.
Print Pin

Ingredients

  • 1 cup Unsalted Butter
  • 2 1/4 cups Gluten Free 1:1 Flour Blend
  • 1 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 1 cup Packed Dark Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 2 tsp Pure Vanilla Extract
  • 1 1/2 cups Semi-Sweet Chocolate Chunks
  • Flaky Sea Salt (for topping)

Instructions

  • Place the butter in a light-colored saucepan over medium heat. Swirl the pan occasionally as the butter melts and begins to foam. Continue cooking for about 4 to 5 minutes, watching closely, until the butter turns a deep golden amber color and smells nutty.
  • Immediately pour the brown butter into a large heatproof bowl and let it cool for about 15 minutes until warm but not hot.
  • While the butter cools, whisk together the gluten free flour blend, baking soda, and fine sea salt in a medium bowl. Set aside.
  • Add the dark brown sugar and granulated sugar to the warm brown butter. Whisk vigorously until smooth and slightly thickened, about 1 minute. Whisk in the eggs one at a time, then add the vanilla extract and mix until the dough looks glossy and smooth.
  • Add the flour mixture to the wet ingredients and fold with a rubber spatula until just combined with no dry streaks remaining. Fold in the chocolate chunks. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to 48 hours.
  • Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. Scoop the dough into generous 2-tablespoon balls and place them about 3 inches apart on the prepared sheets.
  • Bake for 10 to 12 minutes until the edges are set and golden brown but the centers still look slightly underdone and puffy. Immediately sprinkle each cookie with a small pinch of flaky sea salt.
  • Let the cookies cool on the baking sheet for 10 minutes. The centers will sink slightly and become perfectly chewy as they cool. Transfer to a wire rack to cool completely.
Course: Dessert
Cuisine: American
Keyword: brown butter cookies, chocolate chip cookies, gluten-free
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 37 minutes
Servings: 24 cookies

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g
Calories: 214kcal
Cost: $12