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Gooey Gluten-Free Brown Butter Chocolate Chip Cookies

One ingredient and two non-negotiable tricks transforms my soft-batch gluten-free brown butter chocolate chip cookies into something you won't be able to stop thinking about. That rich, caramelly, slightly smoky brown butter is what takes these classic cookies to sophisticated, posh bakery level. My method to eliminate grittiness? A proper dough rest and drop your oven temp. There's no going back.
Prep Time 5 minutes
Cook Time 13 minutes
resting time 30 minutes
Total Time 48 minutes
Servings 24
Author Melissa Erdelac

Ingredients

Instructions

  • Begin by browning the butter. Melt it in a skillet over medium heat. Once the butter is fully melted watch carefully and stir occasionally so butter doesn't burn. First the butter will foam, then the milk solids will start to settle at the bottom. Watch for the milk solids to turn from white to brown. Once that happens, immediately remove from heat.
  • In a large bowl or stand mixer beat together the warm brown butter, brown sugar, sugar, egg, optional milk, and vanilla until well combined.
    8 tablespoons unsalted butter, ¾ cup packed light brown sugar, ⅓ cup granulated sugar, 1 large egg, 1 tablespoon vanilla extract, 1 tablespoon milk or non-dairy milk
  • Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.
    1 ¾ cup gluten free all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 ¼ cup semisweet chocolate chips
  • Cover the bowl with plastic wrap and rest for 30 minutes. This helps saturate the GF starches, preventing a gritty cookie. Meanwhile, preheat the oven to 325°F.
  • Line baking sheets with parchment paper or silicone baking mats. (Tip: The cookies can go on ungreased baking sheets as well, but they release better from parchment or silicone)
  • Use a medium cookie scoop  (or 2 tbsp per cookie) to drop dough onto prepared baking sheets, about 2 inches apart.
  • Bake for 12-13 minutes, rotating pans halfway. Edges should be set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack.

Notes

Adding Milk and Resting At Room Temp
Since Cup4Cup has changed their formula I have find the cookies to be a little drier and not spread as well. To fix this, I now add 1 tablespoon milk to the dough and let it rest for 30 minutes at room temp. 
Chilling made the dough stiffer, harder to spread during baking, and gave a slight sticky, unpleasant texture. A room temp rest still allows time for the GF starches to soften and maintains a nice cookie shape and texture.
If using a flour besides C4C you can omit the milk, but still rest at room temp. 
Dairy Free adaptations
If you are looking for a dairy free recipe, use Enjoy Life brand chocolate chips and substitute regular unsalted butter for vegan butter sticks. Since dairy free, vegan butter is a little saltier, reduce the salt in the recipe by half. If adding milk to the recipe, opt for non-dairy.
storing / freezing
If you don't plan on eating these treats within a day or two, wrap stacks of 2-3 cookies in plastic wrap, transfer to a ziplock freezer bag, and freeze up to 3 months. 
For storing at room temperature, make sure the cookies have cooled completely first before stacking and storing in an airtight container. 
To freeze unbaked cookies, drop portioned cookies on a parchment-lined baking sheet and freeze until solid. Once the cookies are hard, transfer to a ziplock freezer bag and freeze up to 3 months. 
When ready to bake, place on parchment-lined baking sheets and bake from frozen, adding an additional 1-2 minutes baking time. 
 
 
 
 

Nutrition

Calories: 151kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 139mg | Potassium: 13mg | Fiber: 1g | Sugar: 16g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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