There’s something magical about the aroma of browned butter wafting through the kitchen, and when combined with the classic comfort of chocolate chip cookies, the result is pure bliss. These gluten free browned butter chocolate chip cookies take the beloved treat to the next level with their rich, caramel flavour and perfectly gooey centres. This recipe is sure to become a new favourite in your household!
What are browned butter chocolate chip cookies?
They are special! They take extra time than normal chocolate chip cookies. You have to brown the butter to bring out the caramelized flavours, and wait until it firms up before you can use it. It turns an everyday chocolate chip cookie into something magically!
Browned butter is a simple yet transformative cooking technique where butter is melted and cooked until the milk solids turn golden brown and develop a rich, nutty, caramel aroma. This process enhances the flavour, adding depth and complexity these cookies.
Ingredients
This recipe uses ingredients most of us have in our pantries.
- Bob’s Redmill 1-1 Gluten Free Flour
- Chocolate: I make these cookies with two different types of chocolate. A semi-sweet and a dark. The mixture of the different chocolate compliments each other so well combined with the browned butter. My favourite type of chocolate to use is Callebaut chocolate. It is easy to use, comes in chips, and sometimes you can find it in a block, so it will make the chocolate in the cookies look a bit more organic. I have also made these cookies with a mixture of semi-sweet and milk chocolate, and they were delicious, just a little bit sweeter.
- Instant Coffee: This will enhance the flavour of the chocolate. You will not taste the coffee, but you will taste the rich delicious dark chocolate.
- Browned Butter: This process takes time to do, however it is worth it once you smell the butter while it is browning, or taste the cookies!
- Sugar: Both white Sugar and brown sugar are used in this recipe.
- Eggs
- Vanilla Bean Paste Or Vanilla Bean Extract
- Salt
Tools
- Parchment Paper
- Glass Mixing Bowls
- Wire Cooling Rack
- Oven Mitt
- Baking Sheet
- KitchenAid Stand Mixer
- Sieve
How to make these chocolate chip cookies
These cookies take time and patience. The night before you would like to make the cookies, brown the butter, and pour into a glass bowl or measuring cup and cover with plastic wrap. You will want this to sit on the counter until it becomes solid room temperature butter again.
The next day is when I typically make the cookies. You will follow the instructions below on how to make the cookies. However, the most important step is chilling the dough before baking. I know, you have to wait more time, however it ensures the cookies keep their shape instead of spreading and potentially burning.
Once this step is completed, you are finally ready to bake them! Once they are cooled down, you can enjoy these delicious browned butter chocolate chip cookies.
Storing
Once you taste one of these cookies, you will not even think about storing them. They will be eaten up in a second!
If you are storing them, there is a couple things you can do:
- Before baking, portion out the cookie dough using an ice cream scoop. Place each ball on a baking sheet and place in the freezer for 10 minutes. Once they are frozen, you can put them in a freezer bag. When you are ready to bake them, just put them directly onto a parchment paper lined cookie sheet and bake as normal. It might need an extra minute or two.
- If the cookies are baked, once they are cooled down, place them into a sealed container or a ziplock bag. They will keep fresh for a couple of days.
Gluten Free Brown Butter Chocolate Chip Cookies
Ingredients
- 226 grams Butter
- 4 grams Instant Coffee
- 10 grams Water
- 72 grams Sugar
- 130 grams Brown Sugar
- 1 pinch Salt
- 1 splash Vanilla
- 2 Eggs
- 264 grams Bob’s Red Mill 1-1 Gluten Free Flour
- 6 grams baking soda
- 94 grams Semi-Sweet Chocolate Chips
- 144 grams Dark Chocolate Chip
Instructions
Brown the Butter
- In a pot, heat up the butter until it is melted. Continue melting the butter until it becomes foamy, has a nutty smell and the butter is brown. I find it usually takes about 5-7 minutes, however if there is a lot of water content in your butter it could take longer.226 grams Butter
- Place the browned butter, and the browned butter bits at the bottom of the pan, into a glass bowl or glass measuring cup. Set aside until it has firmed up and at room temperature.
Cookie Batter
- In the bowl of a stand mixer, combine the instant coffee and water until everything is dissolved.4 grams Instant Coffee, 10 grams Water
- Add in the sugar, brown sugar, browned butter into the stand mixer bowl. With the paddle attachment, cream the ingredients together until light and fluffy. About 2 minutes.72 grams Sugar, 130 grams Brown Sugar
- One by one, add in the eggs and ensure they are fully combined before adding in the next egg.2 Eggs
- Add in the vanilla and salt.1 pinch Salt, 1 splash Vanilla
- Sift the flour and baking soda into the mixture. Combined until it is all combined.264 grams Bob’s Red Mill 1-1 Gluten Free Flour, 6 grams baking soda
- Mix in the chocolate until just combined.94 grams Semi-Sweet Chocolate Chips, 144 grams Dark Chocolate Chip
- Cover the bowl with plastic wrap, and place it in the fridge. You want to chill the dough for about half an hour. You can chill it for up to 24 hours without drying out the dough.
- Preheat the oven to 350F
- Once the dough is chilled, using an ice cream scoop, scoop out the dough balls and place it on a prepared baking sheet with parchment paper. I typically put 6 cookies on each baking tray.
- Bake for 11-13 minutes.
- Remove from the oven and let them sit on the baking pan for a couple of minutes to firm up before transferring them to a wire cooling rack.
- Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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