Gluten Free Brown Butter Chocolate Chip Cookies
Brown butter is the kind of technique that turns a good cookie into an unforgettable one, and here it does exactly that. Cooking the butter until the milk solids go golden and nutty adds a deep, toffee-like richness that you simply can't get from a standard creamed-butter dough. A combination of brown sugar and granulated sugar, plus an extra egg yolk, gives these cookies their chewy centers and slightly crisp edges — the texture that makes people reach for a second one before the first is even finished. The dough gets a 30-minute chill in the fridge, which helps it hold its shape and develop even more flavor before it ever hits the oven. Using a trusted gluten free flour blend in place of all-purpose flour is the only swap needed, and the rest of the recipe behaves just like a classic bakery-style cookie. A pinch of flaky sea salt on top while they're still warm pulls everything together and makes the chocolate taste more intense. The batch makes 24 cookies, so there's plenty to share — or not.
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 ¼ cups gluten free flour blend
- 1 tsp baking soda
- 1 tsp fine salt
- 2 cups semi-sweet chocolate chips
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Melt the butter in a medium 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. Watch closely once the foam clears, as the solids can darken quickly. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
- 2
Whisk the brown sugar and granulated sugar into the cooled brown butter until fully combined. Add the eggs and egg yolk one at a time, whisking well after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened, about 1 minute.
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