Description
These Gluten Free Brown Butter Chocolate Chip Cookies are chewy, nutty, and filled with melty chocolate pools. Browning the butter makes all the difference, giving the cookies a bakery-style flavor.
Ingredients
- 1 cup unsalted butter
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups gluten free flour blend
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cornstarch
- 2 cups chocolate chips
- Flaky sea salt
Instructions
1. Brown the butter until golden and nutty, then let cool for 10 minutes.
2. Whisk browned butter with sugars, eggs, and vanilla until combined.
3. In a separate bowl, whisk flour, baking soda, baking powder, cornstarch, and salt.
4. Mix dry ingredients into wet ingredients until just combined.
5. Fold in chocolate chips and refrigerate dough for 1 hour.
6. Scoop dough balls onto a parchment-lined tray.
7. Bake at 350°F for 10–12 minutes until golden edges appear.
8. Sprinkle with flaky salt before serving.
Notes
Chilling dough is essential for chewy cookies.
Use high-quality chocolate for the best flavor.
Cookies can be stored in airtight container for 5 days or frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg