Damn Delicious Brown Butter Chocolate Chip Cookies (Gluten Free)
Seriously Damn Delicious Brown Butter Chocolate Chip Cookies (that are gluten free!). When I worked for a bakery I set out to make the most delicious gluten free chocolate chip cookie with the perfect chewy texture and this is the recipe! This one has everything you want in a classic chocolate chip cookie: lots of brown sugar, caramel and vanilla flavors. I include gluten-free flour recommendations, enjoy!
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Servings: 30 Cookies
Ingredients
- 94 grams unsalted brown butter ((about 8 tablespoons (113 g) unsalted butter before browning))
- 1/3 cup (75 g) sunflower or grapeseed oil (or other neutral oil)
- 2 tablespoons (30 g) milk (cold; I use 2%)
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (cold)
- 1 ¼ cup (275 g) light brown sugar (packed)
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
- 3 cups (405 g) gluten-free flour (highly recommend Cup4Cup)
- 2 cups (340 g) dark chocolate (coarsely chopped or chips)
- Sea salt flakes for dusting on top (optional)
Instructions
- Place 8 tablespoons (113 g) butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden brown bits (milk solids) will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a large bowl (that is heat safe).(For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
- Add the sunflower seed oil, cold milk and vanilla to the browned butter. Add in the eggs, one at a time, make sure the first is well blended before adding the second. Whisk for about two minutes until slightly frothy. Add in the brown sugar, sugar, baking powder, baking soda and salt, whisking until well combined. Finally, whisk in the flour until completely blended. If the dough is still warm, let it sit for 10-15 minutes and then fold in the chocolate chips or chunks (otherwise they'll melt). The texture of the dough is a bit weird and the chocolate chips will sometimes resist combining with the dough. This is normal. Don’t sweat it.
- Lay out some plastic wrap on the counter. Dump the cookie dough on top of the plastic and wrap tightly. Now shove the plastic-wrapped dough into the fridge and forget about it. I mean it. Go do something else. Let it hang out in there for at least 1 hour, ideally overnight.
- When you’re ready to bake, preheat your oven to 375°F (190℃). Make sure you have a rack in the top third of the oven. Cover your baking sheets with either parchment paper or a silpat.
- Roll 1 1/2 tablespoons of dough into a perfect like sphere. Place the dough balls on the covered baking sheet about 2 inches apart. Place in the freezer for 15 minutes. Take them directly from the freezer and onto that top rack in the oven and bake for 12-13 minutes or until golden brown around the edges. Once done baking, sprinkle with flaky sea salt (optional) and let cool completely on the baking sheet (no need to transfer to a wire rack).
- Once they are cool, store them in an air-tight container. Also, gf cookies don’t last long. They get weird and dry. Fast. So unless you plan on eating all of them right away, I would consider freezing the dough balls completely and then placing them in a resealable freezer-safe plastic bag…that way you can bake them off fresh as you want to eat them.
Notes
Melted Butter
Yes, you can sub in melted butter for the brown butter, just start with 7 tablespoons (98 g) butter and then melt...you'll have the perfect amount!Texture
We’re going to take these out of the oven when they are *just* done. You have to leave them on the baking sheet for 20 minutes for them to set to the perfect texture. Trust me!Gluten Free Baking Flour
My favorite is Thomas Keller's Cup4Cup Baking Flour -- it's so good. I've also had success with both King Arthur Flour and Bob's Red Mill 1:1 Gluten Free Flours. Whatever flour you use, make sure it is a 1:1 gluten free baking flour.A Note About Chocolate
A quick reminder that ‘dark chocolate’ covers everything from semi-sweet to bittersweet. Unless I specifically list bittersweet or semi-sweet, it’s up to you! I link to my favorite chocolates in Tools for Making These Cookies Fabulous section.Why Cold Ingredients?
Since the butter will be warm (and we don’t want to sit around and wait for it to cool), I have you adding in oil, milk and *COLD* eggs. These things will quickly bring your butter to room temperature. Don’t change up this order.Freezing Ya Balls
For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an airtight container.Storing Cookie Dough
Wrapped tightly and stored in an air-tight container, cookie dough can hang in the fridge for up to three days.Sea Salt Flakes
You’re doing a disservice to chocolate chip cookies by not sprinkling them with sea salt flakes.Want More Cookie Tips?
Head over to My 10 Favorite Tips for Better Cookies!Need a Brown Butter refresher?
Check out my How to Make Perfect Brown Butter tutorial! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo