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Gluten-Free Brown Butter Chocolate Chip Cookies

Delightful and gooey gluten-free cookies made with brown butter and chocolate chunks, perfect for satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup unsalted butter Browned in skillet
  • 1/2 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 1 egg Plus 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

Method
 

Preparation
  1. 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.
  2. Mix the dry ingredients: In another bowl, whisk together the gluten-free flour, salt, baking powder, and baking soda.
  3. Combine the cooled brown butter with granulated and dark brown sugars in a mixer and mix until creamy.
  4. Beat in the egg, egg yolk, vanilla, and molasses.
  5. Gradually add the dry mix until just combined. Fold in chocolate chunks and chips.
  6. Cover the dough and chill in the fridge for at least an hour.
  7. Preheat your oven to 350°F and line a baking sheet with parchment paper.
Baking
  1. Scoop out balls of dough onto the baking sheet and bake for 13-14 minutes.
  2. Sprinkle with flaky sea salt and let cool for 5 minutes before transferring to a wire rack.

Notes

Serve warm with a scoop of vanilla ice cream or drizzle with caramel for added delight. Store in an airtight container; they'll stay fresh about a week in the fridge or can be frozen.