Gluten-Free Brown Butter Chocolate Chip Cookies
Chocolate chip cookies made with browned butter, a measure-for-measure gluten-free flour and a little almond flour. A 30-minute rest lets the flour hydrate.
Yield18 cookies
Prep15 min
Cook10 min
Rest30 min
Total55 min
Ingredients
Dry Ingredients
- 200 g (1 1/3 cups) gluten-free measure-for-measure flour
- 25 g (1/4 cup) almond flour
- 5 ml (1 tsp) baking soda
- 2.5 ml (1/2 tsp) kosher salt
Other Ingredients
- 113 g (1/2 cup) butter
- 15 ml (1 Tbsp) milk of choice
- 160 g (3/4 cup) brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 large egg
- 10 ml (2 tsp) vanilla extract
- 170 g (1 cup) certified gluten-free chocolate chips
- sea salt for sprinkling (optional)
Method
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt; set aside.
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- When the butter foams, stir continuously; cook until golden brown with a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
- Add the milk, brown sugar, and granulated sugar; whisk to combine.
- Whisk in the egg and vanilla until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well combined; stir in the chocolate chips.
- Cover and let the dough sit at room temperature for 30 min, or refrigerate for up to 5 days.
- Preheat the oven to 175°C/350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the dough into round balls, about 30 ml (2 Tbsp) each. Place about 5 cm (2 inches) apart on the prepared sheets.
- Bake 10–12 min, until the edges are golden brown and the centers are set.
- Cool on the baking sheet for 5 min. Sprinkle with flaky salt, if using. Transfer to a wire rack to cool completely.
Notes
- Gluten-free flour: Use a gluten-free flour blend that contains xanthan gum.
- Dairy-free: Skip browning; use melted dairy-free butter. Omit the milk. Use dairy-free chocolate chips.
- Nut-free: Substitute the almond flour with an additional 1/4 cup gluten-free measure-for-measure flour.
- Rest time: A 30-minute rest helps flavor develop and allows the gluten-free flour to hydrate. Refrigerating the dough yields even more flavorful cookies.
- Freeze cookie dough: Freeze dough balls and store in a resealable bag; add 1–2 min to the bake time.
Storage
- To store: Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze dough: Scoop the dough into balls and place on a small parchment-lined baking sheet or plate. Freeze until solid, about 1–2 h. Transfer frozen dough balls to a freezer bag or airtight container, squeezing out excess air; label with the date.
- To bake from frozen: Place frozen dough balls on a baking sheet and bake according to recipe instructions, adding a few minutes as needed.
Read labels and use packaged or processed ingredients that are certified gluten-free.
