These cookies start with browned butter, which brings a deep, nutty caramel flavor to every bite before the sugars, eggs, and vanilla get whisked in until glossy and thick. Rich pools of semi-sweet chocolate chips are folded through a dough that rests just long enough to firm up and hydrate, setting up cookies with crisp, golden edges and centers that stay soft and slightly underbaked. A finishing sprinkle of flaky sea salt plays against the sweetness beautifully, and that short cooling time on the sheet is the secret to the perfect chewy structure. This one bakes up into a classic, bakery-style cookie with crackled edges and a gooey middle, and it's a great pick for a gluten free cookie jar. Simple pantry staples, one bowl, and a little patience are all it takes to get there.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Melt the butter in a large saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids at the bottom turn golden-brown and smell nutty, about 6–8 minutes. Pour the browned butter into a large mixing bowl and let it cool for 5 minutes.
Whisk the granulated sugar and brown sugar into the warm browned butter until fully combined. Add the eggs one at a time, whisking vigorously after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened, about 1 minute of whisking.
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