Gluten-Free Brown Butter Chocolate Chip Cookies. Crisp on the outside with a soft and chewy center, packed with loads of chips in every bite.
Why You'll Love Gluten-Free Brown Butter Chocolate Chip Cookies
For years, my gluten-free brown butter chocolate chip cookies have been a top reader pick. And guess what? I've made them even more incredible! I recently updated the recipe, creating a more decadent and flavorful dough that you're going to love. Here are just a few reasons why this new recipe will become your go-to:
- Irresistible Brown Butter Flavor: The star of the show! Browning the butter infuses the cookies with a rich, nutty, and caramel-like depth that transforms a classic cookie into something truly extraordinary. It's a game-changer for flavor.
- Decadent, Chewy Texture: Get ready for that perfect balance! These cookies boast wonderfully chewy centers with the addition of an egg yolk.
- Rich, Melty Chocolate: Expect pockets of gooey, melted chocolate throughout. The updated recipe ensures a generous and luxurious distribution of both dark and semi-sweet chocolate, creating that highly sought-after "chocolate puddle" effect with a balance of flavors that no longer hinders the brown butter flavor.
Gluten-Free Brown Butter Chocolate Chip Cookie Ingredients
You’ll need the following ingredients to make these gluten-free brown butter chocolate chip cookies:
Ingredient Notes
Here are a few notes on some of the key ingredients. See the recipe card below for exact measurements.
- Gluten-Free Flour: My favorite brand to use is Bob's Red Mill 1 to 1 Gluten-Free Baking Flour.
- Almond Flour: Adding a small amount of almond flour creates a chewier, less grainy cookie. If you need a nut-free version, add 25 grams of gluten-free flour in its place.
- Butter: Brown butter (also known as beurre noisette in French) is a game-changer for cookies because it dramatically enhances their flavor and subtly impacts their texture. For a step-by-step guide, check out my post "How to Brown Butter."
- Chocolate Chips: For the ultimate chocolate experience, I highly recommend using a mix of semisweet chocolate chips and chopped dark chocolate baking wafers. This combination gives you both satisfyingly solid chips and delightful pockets of melted chocolate throughout each cookie.
- Flaky Sea Salt: An optional but highly recommended addition. Just a sprinkle provides a delightful balance of sweet and salty flavors, significantly enhancing the cookies' overall taste.
How To Make Gluten-Free Brown Butter Chocolate Chip Cookies
Here's an overview of how to make this recipe. For complete instructions, you can jump to the recipe card.
- Step 1: Brown the butter. In a medium skillet, brown the butter over medium heat. Stir constantly until it develops a nutty aroma and the milk solids at the bottom turn golden brown. Immediately transfer the browned butter to a large bowl to cool.
- Step 2: Cream the wet ingredients. Whisk the brown butter and sugars together until well combined. Then, add the remaining wet ingredients and whisk until the mixture is smooth.
- Step 3: Add the dry ingredients and chocolate. Fold in the dry ingredients until just combined, then add the chocolate and mix until evenly distributed. Refrigerate the dough for at least two hours before baking.
- Step 4: Bake the cookies. Scoop the chilled dough into 40-gram balls, then roll them until smooth. Bake for 8-10 minutes, or until the edges are golden and the centers are still slightly soft. Sprinkle the tops with flaky sea salt.
Common Questions
Yes, it's crucial. Adding hot butter to the sugar and eggs can cook the eggs and melt the sugar too much, impacting the cookie's texture. Cooling it down, even to room temperature or slightly warmer, is important.
Chilling the dough solidifies the fats, preventing the cookies from spreading too much. It also allows the gluten-free flours to hydrate, leading to a better, less gritty texture and more flavor development.
Unlike many cookie doughs, this brown butter recipe doesn't need a lengthy chill time. Chilling it for too long can make the dough less hydrated and crumbly.
For the best results, chill your dough for no more than 12 hours. If your dough has been chilling for longer than two hours, let it sit at room temperature for at least 45 minutes before scooping. This will make it much easier to work with and help your cookies spread perfectly.
Absolutely! Freezing scooped cookie dough balls is a great way to have fresh cookies on demand. Just add a few extra minutes to the baking time when baking from frozen.
More Gluten-Free Brown Butter Cookie Recipes You'll Love
- Gluten-Free Brown Butter Pistachio Chocolate Chip Cookies
- Gluten-Free White Chocolate Macadamia Nut Cookies
- Gluten-Free Chocolate Chipless Cookies
I hope you love this gluten-free brown butter chocolate chip cookies recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Gluten-Free Brown Butter Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 10 tablespoons (140g) unsalted butter, (116g weighed after browning.)
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) organic sugar
- 1 large (50g) egg
- 1 large (18g) egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ¼ cups + 2 tablespoons (187g) gluten-free flour, Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
- ¼ cup (25g) almond flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Mix In and Garnish
- 2 ounces (57g) Ghirardelli 72% Cacao Dark Chocolate Baking Chips, chopped
- 4 ounces (112g) semi-sweet chocolate chips
- flaky sea salt, for sprinkling on top of freshly baked cookies
Instructions
- Brown the butter. Melt 140 grams of butter in a medium skillet over medium heat. Stir continuously with a rubber spatula until it transforms into a rich amber color and gives off a nutty aroma. This means it's done! Take the pan off the heat right away and turn off the burner.
- Let the butter cool. Pour the browned butter into a large bowl or the bowl of a stand mixer with a whisk attachment. Make sure to scrape all those tasty, toasted bits from the bottom of the pan into the bowl. You should have about 116 grams of browned butter. Let it cool in the bowl at room temperature for 30 minutes.
- Whisk in the sugars. Combine the sugar and dark brown sugar with the cooled butter. Whisk for 30 seconds on medium speed until they're well combined; the mixture should resemble wet sand.
- Cream together the wet ingredients. Add the large egg, egg yolk, and vanilla extract to the bowl. Whisk until the mixture is just combined, smooth, and creamy. Be careful not to overmix it.
- Add the dry ingredients. On low speed, add the gluten-free flour, almond flour, baking soda, and salt. Mix until just combined, with a few flour streaks remaining.
- Add the chocolate. Using a rubber spatula, fold in the chopped chocolate and chocolate chips until they're evenly distributed throughout. Cover the bowl and refrigerate the dough for 2 hours. (If chilling longer than 2 hours, let the dough come to room temperature for 30-45 minutes before baking).
- Scoop and roll the dough. Preheat your oven to 350°F. Line two large baking sheets with parchment paper. Using a large, 2-tablespoon cookie scoop or a spoon, portion the cookie dough into 40-gram balls, ideally weighed on a food scale for accuracy. Roll each ball of dough smooth between your palms. Place 5 of these smooth dough balls onto each prepared baking sheet, ensuring they're spaced apart.
- Bake the cookies. Place the baking tray in the oven and bake for 8-10 minutes until golden on top, browned around the edges, and soft in the middle.
- Add the flaky sea salt. Once you remove the baking sheet from the oven, immediately sprinkle the tops of the cookies with flaky sea salt. If you want perfectly round cookies, use a large cookie cutter to gently shape them while they're still warm. Let the cookies rest on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to finish cooling.
Danielle says
This is THE BEST gluten-free chocolate chip cookie recipe I have ever found! You can't even tell they're gluten-free! All of my family and friends rave over them!
Rebecca Taig says
Danielle,
Thank you for such a wonderful review. I'm so glad you and your loved ones enjoy this recipe.
Christine says
I substituted vegan butter and egg replacer and used chopped up chocolate bars instead of chips because it was on hand- the recipe came out great with those adaptations. I imagine with real butter and eggs it would still be phenomenal.
Rebecca Taig says
Christine,
Thank you for leaving a review, the substitutions sound fantastic! Such great tips for our plant based readers.
Rebecca Taig says
I'm so sorry the recipe did not come out for you. This is a tried and true recipe, I'd love to help troubleshoot if possible.
Feel free to email me at [email protected] and i'd be happy to help.
Becca
Bryan Dance says
Our family loves making this recipe! It has become our main go to cookie recipe! We followed the recipe exactly and the cookies turned out perfectly; crispy on the outside and chewy on the inside!! Truly just melts in your mouth, with the perfect amount of sweetness! Thanks for this recipe, Rebecca.
vanessa says
Hi! If I have an almond sensitivity what would you recommend substituting for almond flour? Thanks!
Rebecca Taig says
Hi Vanessa!
You can use an equal amount of gluten-free 1:1 flour to substitute the almond flour. 🙂
I hope you enjoy this recipe as much as we do.
Becca
jacqueline gibbons says
Hi, could you tell me which gluten free flour to use. Am I looking for one with xanthan gum added or is it just any gluten free flour? Which one do you like?
Thanks
Rebecca Taig says
Hi Jacqueline,
I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour ( in the light blue bag ).
I hope you enjoy this recipe. 🙂
J Lin says
Hi! I have a question: I looked up your recipe, and I want to try to make it for a party. Do you have any alternatives for almond milk and almond flour?
Rebecca Taig says
Hi Jenna,
You can use regular milk or any milk alternative for the almond milk.
For the almond flour, you can replace it with an equal amount of gluten-free flour.
Allyson C says
I rarely leave reviews but I couldn’t resist. This was the best gluten free chocolate chip cookie I’ve ever had. Crispy outside, gooey inside like a wheat cookie. I threw in about 1/3 cup of chopped toffee pieces and it was delish!
Rebecca Taig says
Thank you so much for leaving a review, Allyson.
The toffee addition with the brown butter sounds incredible. I'm going to have to try that combination. 🙂
Happy Holidays!