Gluten-Free Brown Butter Chocolate Chip Cookies
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.
Servings 18 cookies
Calories 222kcal
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 tablespoon almond milk
- ¾ cup organic dark brown sugar, packed
- ¼ cup organic sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 1½ cups gluten-free flour, (200g) Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
- ¼ cup almond flour (25g)
- 1 teaspoons baking soda
- ½ teaspoon salt
Ingredients To Fold In
- ½ cup dark chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- In a medium-size bowl, whisk together the measured gluten-free flour, almond flour, baking soda, and salt. Set the bowl aside.
- Melt the butter in a saucepan over medium heat. Stir continuously as the butter begins to foam. Once the butter begins to turn golden brown and emits a nutty aroma, turn off the heat. Pour the butter into a glass bowl making sure to scrape out all of the toasted milk solids. Add 1 tablespoon of milk to the bowl. (The milk plus the melted butter should equal 107 grams). Allow the butter to cool in the bowl for 5 minutes.
- In a large mixing bowl or stand mixer, add the dark brown sugar, sugar, and cooled brown butter, whisking until combined. Add in the egg and vanilla extract. Whisk until smooth and creamy.
- Mix in the dry ingredients until combined. Fold in the chocolate chips. Cover the bowl with aluminum foil and chill the dough in the refrigerator for 1 hour.
- Preheat the oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mats. Set aside.
- Using a large cookie scoop or spoon, scoop the dough into cookie dough balls (about 1.5 tablespoons of dough per cookie) and place each ball of dough a few inches apart on the baking sheet. (You can also measure 40-45 grams of dough on a food scale, roll the dough into a ball and place the balls of dough onto the baking sheet.) Bake the cookies for 9-10 minutes, until golden and the center is set.
- Remove the tray from the oven. Let the cookies rest on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
- Store in an airtight container for up to 3 days.
Nutrition
Serving: 1cookie | Calories: 222kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 223mg | Potassium: 89mg | Fiber: 2g | Sugar: 18g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg