High Fructose Corn Syrup Free Gluten Free Chocolate Chip Drop Cookies
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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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