These are not gluten free! Is what we hear every time our daughter bakes these cookies. Eden’s Browned Butter Chocolate Chip Cookies have ruined chocolate chip cookies for us! Now that we’ve had them, nothing compares. They have that perfect balance of crispy/chewy texture, with a subtle toffee-like flavor from the browned butter. My daughter fell in love with browning butter right alongside of me and began working on this recipe a few years ago. She has such an independent spirit and she wanted to forge her own way without my instruction. I couldn’t be more proud of what she created.
Browning the Butter
If a middle-schooler can do it, so can you! Browning butter may sound intimidating, but it truly isn’t difficult. Simply melt butter in a saucepan over medium to medium high heat. Keep stirring it as it begins to bubble and foam. After a few minutes, you will notice browned bits bubbling up in the foam. It will smell nutty and toffee-like. Once the melted butter is the color of maple syrup, take it off the heat. Let it cool while you begin on the cookie dough.
Cookie Dough
In a large mixing bowl, cream the sugars and eggs with a hand mixer. Add the milk, vanilla and browned butter. Blend with the hand mixer until smooth and creamy. Then use a wooden spoon to mix in the flours, baking soda and salt. This recipe was exclusively tested with Bob's Red Mill 1-to-1 Gluten Free Baking Flour. Since gluten free flour blends vary a lot, we can't guarantee the same results with another blend. Finally stir in the chocolate chips by hand. Feel free to use dark, milk or white chocolate chips, or a combination of them. All taste great and it is fun to mix things up a bit from time to time.
Baking Eden’s Browned Butter Chocolate Chip Cookies
Using a cookie scoop or larger spoon, transfer the cookie dough to lined baking trays. Keep 2 inches between the cookies and edges of the tray. They will spread quite a bit. Feel free to add a few extra chocolate chips on top if you’d like. Bake each batch of cookies for 10-12 minutes. They will be lightly browned and may look under-baked, but will firm up as they cool. While they are still warm, sprinkle the cookies with a little bit of flaky sea salt.
More Gluten Free Cookies
- Pumpkin Chocolate Chip Cookies
- Dirty Snowballs
- White Chocolate Macadamia Nut Cookies
- Rugelach
- Dark Chocolate Macaroons
- Naked Cut Out Cookies
- Quick Dry Cookie Icing
Eden's Browned Butter Chocolate Chip Cookies
Ingredients
- 2 sticks butter - browned & cooled slightly
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoon whole milk
- 2 teaspoon pure vanilla extract
- 2 ½ cups gluten free flour with xanthan gum
- ½ cup almond flour
- 1 ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup chocolate chips, any variety - add more if you'd like
- pinch flaky sea salt - such as Maldon Salt
Instructions
- Preheat the oven to 350 degrees and line baking trays with parchment.
- Brown the butter by heating it in a saucepan over medium heat while stirring. Allow it to foam and bubble, after about 7-10 minutes, you will begin to see light brown flecks in the foam. The butter will turn the color of maple syrup and smell like toffee. At this point, turn of the heat and set it aside.
- In a large mixing bowl, cream the sugars and eggs together using a hand mixer.
- Add the milk, vanilla, and browned butter, mixing until combined well, light and creamy in appearance.
- Add in the flour, almond flour, salt, and baking soda to the wet ingredients, stirring by hand with a spatula or wooden spoon.
- Then mix in chocolate chips, stirring to combine well.
- Using a large serving spoon or a 2 tablespoon cookie scoop, place the dough 2 inches apart on all sides on a baking trays.
- Flatten the mounds slightly and top with more chocolate chips.
- Bake for 10-12 minutes.
- Sprinkle with a small amount of flaky sea salt while still warm.
- Let cool for 10 minutes & enjoy.
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