Gluten Free Chocolate Chip Cookies
These cookies prove that skipping gluten doesn't mean skipping any of the good stuff. The secret weapon here is browned butter — cooked low and slow until the milk solids turn golden and nutty — which gives the dough a depth of flavor that honestly rivals any classic bakery cookie. A gluten free flour blend swaps in seamlessly, and chilling the dough before baking keeps the cookies from spreading into sad, flat discs. Two full cups of chocolate chips mean you're getting melty pockets of chocolate in every single bite. A pinch of flaky sea salt on top before they go into the oven takes the whole thing over the edge. The batch makes 24 cookies, so there's plenty to share — or not. Let them cool completely before storing, if you can manage to wait that long.
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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
- 2 tsp vanilla extract
- 2 ¼ cups gluten free flour blend
- 1 tsp baking soda
- 1 tsp fine salt
- 2 cups chocolate chips
- 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 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.
- 2
Whisk the brown sugar and granulated 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.
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