Gluten Free Brown Butter Chocolate Chip Cookies
These gluten free browned butter chocolate chip cookies take the beloved treat to the next level with their rich, nutty flavour and perfectly gooey centres.
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!