The Best Gluten Free Brown Butter Chocolate Chip Cookies
The Sweet Aroma of Freshly Baked Cookies
Ever walked into a kitchen and instantly felt your heart melt from the warm scent of chocolate chip cookies? Now, imagine that blissful moment with a twist—gluten-free brown butter chocolate chip cookies that are fluffy, chewy, and oh-so-delicious! These cookies bring the nostalgia of your favorite bakery right to your own home with minimal fuss. You’ll only need one bowl and a skillet for the best homemade treat around—it’s practically a one-pan wonder!
Why Make This Recipe
Why bother with gluten-free baking? Because these cookies are not just for those with dietary restrictions; they’re loved by everyone! They come together quickly, making them ideal for spontaneous cookie cravings (and who doesn’t have those?).
Plus, there’s no messy cleanup to dread. You can whip them up and still have time to binge-watch your favorite show. Another bonus—your family will probably think you’re a baking wizard. Who doesn’t love glowing compliments over a plate full of cookies?
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
Ready to get your bake on? Let’s jump right into it!
Brown the Butter: Add butter to a medium-sized skillet and place over medium-low heat. As it melts, whisk constantly. When it starts foaming, keep an eye on it!
Get it Golden: The butter will crackle and foam again—if it turns golden with nutty specks, you’ve done it! Remove 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: Once 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 everything’s well combined.
Incorporate the Dry Ingredients: With the mixer on low, 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 pop it in the fridge for at least one hour. This step’s crucial for that perfect chewy texture.
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 the edges are golden, and the centers look slightly underdone. If desired, use a larger cookie cutter to shape the edges when they come out.
Finish with Flair: Sprinkle each cookie with flaky sea salt and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
How to Make The Best Gluten Free Brown Butter Chocolate Chip Cookies (Overview)
Let’s break it down nicely. You start by browning that butter until it smells heavenly (because who can resist that nutty aroma?). Then, mix in your sugars along with dreamy wet ingredients. Fold in your dry stuff, chill it all out, and scoop onto your baking sheet. Finally, sprinkle with sea salt and bake until they’re golden brown on the edges. Pro tip: Always keep an eye on them—those last couple of minutes make all the difference!
How to Serve The Best Gluten Free Brown Butter Chocolate Chip Cookies
These cookies are best served warm. Picture this: a golden-brown exterior with a soft, gooey center just bursting with chocolate chunks. The subtle crunch from the flaky sea salt on top balances the sweet perfection. Enjoy them with a cold glass of milk or a hot cup of coffee for that ultimate cozy vibe. Trust me, your taste buds will thank you.
How to Store The Best Gluten Free Brown Butter Chocolate Chip Cookies
You will probably want to keep these around for more than a day! Store them in an airtight container at room temperature for up to a week. Got leftovers? You can freeze them for up to three months—just pop them in a freezer-safe bag. When you’re ready, microwave them for about 10-15 seconds to revive that fresh-baked goodness.
Tips to Make The Best Gluten Free Brown Butter Chocolate Chip Cookies
Cool the Butter: Make sure the browned butter cools before mixing it with sugars to avoid scrambled eggs. Yikes!
Chill the Dough: Don’t skip the chilling step. It helps enhance the flavors and improves the texture.
Don’t Overmix: Mix just until combined to keep those cookies soft and chewy.
Use Good Chocolate: It’s a chocolate chip cookie; go for high-quality chocolate for that extra oomph!
Custom Sizes: Want bigger cookies? Just scoop more dough—bake a little longer to accommodate.
Variation
Feeling adventurous? Try swapping in your favorite mix-ins like walnuts or pecans for an exciting texture! You could also replace the semisweet chocolate with white chocolate or even add a dash of cinnamon for a spiced kick. If you’re looking to make it vegan, use vegan butter and flax eggs. Who said cookies can’t cater to everyone’s whims?
FAQs
Can I substitute the gluten-free flour?
Yes! However, keep in mind that different flours have varying textures. Bob’s Red Mill 1:1 works great here.
How can I make dough ahead of time?
You can chill the dough overnight or freeze it for future baking sessions. Just remember to thaw before baking!
Can I use vegan butter?
Absolutely! Vegan butter substitutes work well in this recipe—just follow the same measurements.
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Brown Butter Chocolate Chip Cookies
Ingredients
Method
- Add butter to a medium-sized skillet and place over medium-low heat. As it melts, whisk constantly.
- Continue to whisk until the butter starts foaming and turns golden with nutty specks. Remove from heat and let it cool for about 8-10 minutes.
- In a separate bowl, whisk together the gluten-free flour, salt, baking powder, and baking soda.
- Once the brown butter has cooled, add the granulated and dark brown sugars to the mixer. Mix on medium speed until creamy, about 1 minute.
- Toss in the egg, egg yolk, vanilla extract, and molasses, mixing until everything’s well combined.
- With the mixer on low, slowly add the dry ingredients until just combined. Fold in the chocolate chunks and chips.
- Cover the bowl with plastic wrap and pop it in the fridge for at least one hour.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Use a #24 cookie scoop to place dough balls about 3 inches apart on the sheet. Bake for 13-14 minutes until the edges are golden, and the centers look slightly underdone.
- Sprinkle each cookie with flaky sea salt and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
