Gluten Free Chocolate Chip Drop Cookies
Few things are more disappointing than a gluten-free cookie that tastes like cardboard, but this recipe sidesteps every one of those pitfalls. The secret starts with browning the butter — that extra six to eight minutes on the stove coaxes out deep, nutty caramel notes that make the whole dough taste more complex before a single chip goes in. A 30-minute rest after mixing gives the gluten-free flour blend time to fully hydrate, which is the move that keeps these cookies from turning out gritty or crumbly. Two full cups of semi-sweet chocolate chips mean you're getting melty pockets of chocolate in every single bite, and an optional pinch of flaky sea salt on top takes them from great to genuinely hard to stop eating. The edges bake up golden and crisp while the centers stay soft and just barely set — exactly the texture ratio a good drop cookie should have. This batch makes 24 cookies, so there's plenty to share, freeze, or quietly eat over the sink.
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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 baking powder
- 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. Pour the browned butter into the bowl of a stand mixer (or a large mixing bowl) and let it cool for 10 minutes.
- 2
Add the brown sugar and granulated sugar to the cooled brown butter. Beat on medium speed until combined and slightly fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract until the mixture is smooth and pale, about 1 minute more.
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