Gluten-Free Brown Butter Chocolate Chip Cookies

4.98 from 42 votes

Gluten-Free Brown Butter Chocolate Chip Cookies

These are large, bakery-style thick cookies. They are soft and chewy with crispy edges and have a delicious nutty caramel flavor from the browned butter and brown sugar.

Prep Time25

Cook Time15

Chilling Time2

Total Time2 40

Course: Cookies, Dessert

Cuisine: American, gluten free

Keyword: Brown Butter, Chocolate Chip, Chocolate Chip Cookies, Cookies, Gluten Free

Servings:

Calories: 261kcal

Author: Alina Eisenhauer

Ingredients

168 grams unsalted butter
300 grams 1:1 gluten-free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
220 grams brown sugar
75 grams granulated sugar
1 large egg (50g)
2 large egg yolks (30-40g total)
2 teaspoons vanilla
260 grams chocolate chips or chunks see note
85 grams chopped walnuts or pecans (optional)
flaky sea salt (such as Maldon (optional)

Instructions

Melt the butter in a small saucepan over medium-low heat. Cook about 10 minutes, stirring occasionally, until butter starts to foam and turn brown. Immediately pour into the bowl of your stand mixer, and set aside to cool to room temperature.
Combine the flour, baking powder, baking soda and salt, and set aside.
In the bowl of a stand mixer with the paddle attachment, add the brown sugar and granulated sugar. With the mixer on medium-high speed, slowly add the browned butter and mix for about three minutes, until well combined.
Add the egg, egg yolks and vanilla; beat on medium speed until well combined.
With the mixer running on low speed, gradually add the flour mixture, beating just until combined, about a minute. Fold in the chocolate (and nuts if using).
Roll 60-65 grams of dough into a ball. Hold the dough ball with the fingertips of both hands, and pull into two equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Cover and rest at room temperature for 30 minutes (see notes).
Refrigerate the dough for at least an hour. It's even better if you can wait overnight 24 -48 hours.
Adjust the oven racks to the upper- and lower-middle positions, and preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart. Sprinkle with flaky sea salt, if desired.
Bake for about 15-18 minutes, until the cookies are light golden brown, and the edges start to set, but the centers are still a bit soft and puffy. Rotate the baking sheets halfway through the baking time. Cool the cookies on the baking sheets. Once cool, store in an airtight container at room temperature for up to four days.

Notes

Gluten-free flours take longer to hydrate so it is necessary to always rest your batters and doughs. I have found that with cookies that require chilling, resting at room temperature first, before the fats have a chance to start to firm up, makes a big difference.
I like to use a good quality chocolate like Callebaut 811 and I prefer the overall cookie eating experience with chunks. You can find Callebaut on Amazon and they also sell one pound pieces of it that you can cut into chunks at Whole Foods.

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