Crave-Worthy Cookies Straight from the Oven
Ever found yourself daydreaming about warm, gooey cookies right out of the oven? These Gluten-Free Brown Butter Chocolate Chip Cookies are not just a treat; they’re a delightful experience that’s sure to reach your senses. Imagine the nutty aroma wafting through your kitchen as butter transforms into a golden masterpiece. They’re easy, quick, and utterly irresistible—perfect for satisfying that sweet tooth or impressing your friends!
Why Make This Recipe
Why settle for ordinary cookies when you can elevate your baking game? These cookies boast:
- Simple Cleanup: You’ll use just one skillet for browning the butter, which means fewer dishes and more time enjoying your cookies.
- Family Friendly: Kids and adults alike will dive into them — who can resist a classic chocolate chip cookie?
- Flavor Explosion: The combination of brown butter and chocolate isn’t just a trend; it’s a game changer.
Seriously, are you ready to bake? 🍪
Ingredients
You don’t need fancy stuff — just these basics!
- 3/4 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon unsulphured molasses
- 1 3/4 cups gluten-free 1 to 1 baking flour
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chunks
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, for topping
Directions
Baking these cookies is a breeze! Follow these simple steps:
Brown the Butter: Heat the butter in a medium-sized skillet over medium-low heat. Whisk until it turns golden with delightful nutty specks. Cool for 8-10 minutes.
Mix the Dry Ingredients: In another bowl, whisk together the gluten-free flour, salt, baking powder, and baking soda.
Combine the Sugars: Add the cooled brown butter to a mixer. Mix with granulated and dark brown sugars until creamy.
Add the Wet Ingredients: Beat in the egg, egg yolk, vanilla, and molasses.
Incorporate the Dry Ingredients: Gradually add the dry mix until just combined. Fold in those delicious chocolate chunks and chips.
Chill the Dough: Cover the dough and chill in the fridge for at least an hour. Trust me, this step is key! ❄️
Preheat and Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop and Bake: Scoop out balls of dough and place them on your baking sheet. Bake for 13-14 minutes.
Finish with Flair: Sprinkle with flaky sea salt and let cool for 5 minutes before transferring to a wire rack.
How to Make Gluten-Free Brown Butter Chocolate Chip Cookies (Overview)
Let’s break it down, step by step!
Brown the butter until it smells heavenly. Seriously, nutty goodness should hit you like a warm hug.
Whisk those dry ingredients together! It’s like a mini workout before the real fun begins.
Combine everything in the mixer and enjoy the creamy goodness.
Chill that dough. It might seem tedious, but chilled dough means chewy cookies.
Shape, bake, and voila! Before you know it, your kitchen will smell like a bakery—who wouldn’t love that?
Pro Tip: Don’t skip chilling the dough! It really changes the texture. 🍰
How to Serve Gluten-Free Brown Butter Chocolate Chip Cookies
These cookies shine on their own, but why not get creative? Serve them warm, draped in a scoop of vanilla ice cream for the ultimate dessert experience! 🌈 Imagine the soft, chewy cookie with melting chocolate chunks in every bite. Drizzle some caramel over the top or pair them with a hot cup of cocoa—delightful!
How to Store Gluten-Free Brown Butter Chocolate Chip Cookies
Worried about leftovers? You’ll likely be staring at an empty plate, but if you do have extras, keep them in an airtight container. They’ll stay fresh for about a week in the fridge. For longer storage, pop them in the freezer—just make sure to separate them with parchment paper, so they don’t stick together. Reheat them in the microwave for 10-15 seconds, and you’ll have that fresh-baked taste again!
Tips to Make Gluten-Free Brown Butter Chocolate Chip Cookies
- Choose Your Flour Wisely: Use a good quality gluten-free flour for the best results.
- Don’t Skip the Egg Yolk: It adds richness and helps the cookies stay moist.
- Adjust the Chill Time: If you’re short on time, even 30 minutes in the fridge does wonders!
- Experiment with Chocolate: Want to get wild? Try adding white chocolate or nuts for a fun twist! 🥳
Variation
Feeling adventurous? You can swap the semi-sweet chocolate for dark chocolate for a richer taste. Or, go vegan by using a plant-based butter and flax eggs—yes, they’ll still be delicious!
FAQs
Can I use regular flour instead of gluten-free?
Yes, but you’ll miss out on the gluten-free aspect—and they won’t be gluten-free.
How can I make dough ahead of time?
Chill the dough, wrap it in plastic, and store it in the fridge for up to 3 days, or freeze it for up to a month.
What’s the best way to reheat cookies?
Just pop them in the microwave for about 10-15 seconds, and enjoy that warm, gooey goodness again!
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Brown Butter Chocolate Chip Cookies
Ingredients
Method
- Brown the butter by heating it in a medium-sized skillet over medium-low heat. Whisk until it turns golden with nutty specks. Cool for 8-10 minutes.
- Mix the dry ingredients: In another bowl, whisk together the gluten-free flour, salt, baking powder, and baking soda.
- Combine the cooled brown butter with granulated and dark brown sugars in a mixer and mix until creamy.
- Beat in the egg, egg yolk, vanilla, and molasses.
- Gradually add the dry mix until just combined. Fold in chocolate chunks and chips.
- Cover the dough and chill in the fridge for at least an hour.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop out balls of dough onto the baking sheet and bake for 13-14 minutes.
- Sprinkle with flaky sea salt and let cool for 5 minutes before transferring to a wire rack.