These Gluten Free Brown Butter Chocolate Chip Cookies are loaded with nutty brown butter and are the perfect balance of soft, chewy, gooey, and crunchy.
Who’s ready for a to-die-for classic chocolate chip cookie recipe?!
These Gluten Free Brown Butter Chocolate Chip Cookies are absolutely delicious and are another household favorite. They’re loaded with rich and nutty brown butter and are the perfect balance of soft, chewy, gooey, and crunchy.
The best part is… no mixer required.
How To Brown Butter
If you haven’t baked with brown butter yet, you’re missing out. Browning butter brings out a wonderfully nutty aroma and slight caramel taste… which gives these gluten free chocolate chip cookies a toffee-like flavor and rich buttery texture.
Start by adding your butter to a small pot over medium heat. After the butter melts, the color will begin to darken and you will see it start to bubble and foam. Stir the melted butter continuously so you can keep an eye on the color
Which Brand of Gluten Free Flour
For almost all of my baking recipes, I use Bob’s Red Mill 1:1 gluten free baking flour. This is the flour that I have been using since my Celiac diagnosis and seems to work the best for me! Not all gluten free flour mixes absorb moisture the same way, and they all have different proportions of ingredients used, so keep in mind that this recipe was designed specifically for this flour mix. You will get the best results if you use the flour listed in the recipe as well as measure by weight to ensure you don’t use too much.
Now, cookies definitely have a different texture than cakes and cupcakes… they don’t need to be light and fluffy. I haven’t experimented with using different 1:1 flour in this recipe, but my thought is that it should be ok. If you need to, try swapping for another 1:1 flour that has xanthan gum and measure by weight. I’ve had some readers successfully make some of my cakes and cupcakes using Pilsbury’s multipurpose gluten free flour blend.
Chilling the Dough
Chilling the dough is the key to getting these cookies the perfect thickness with a nice chewy center. If you skip this step, your cookies will spread too much. They will still taste great, but they will be much thinner and fall apart easily when picked up.
I recommend chilling for a minimum of 4 hours. This dough is slightly sticky and too soft to put straight in the oven – they will spread way too much this way anyway. Chilling overnight is best and also allows a stronger brown butter flavor to develop.
If chilling overnight, let the dough sit at room temperature for 10-15 minutes before scooping and baking.
What Size Cookie Scoop
I used a medium size cookie scoop to make these gluten free brown butter chocolate chip cookies (holds about 1.5 Tbsp of dough). I found this size is great for providing the perfect texture – slightly thick, soft in the center and slightly crisp on the edges.
What Type of Chocolate to Use
While I used regular chocolate chips to these cookies, keep in mind that most chocolate chips were meant to hold their shape in the oven… so they don’t melt as well as chocolate wafers or bar chocolate. If you want gooey puddles of chocolate, try chopping some chocolate wafers or even a bar of chocolate.
Gluten Free Brown Butter Chocolate Chip Cookies
These gluten free brown butter chocolate chip cookies are simple to make, slightly nutty from browned butter, and are absolutely delicious!
Ingredients
- 1 cup + 1 Tbsp (~151g) Bob’s Red Mill 1:1 gluten free baking flour
- ½ Tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 7 Tbsp unsalted butter
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- ¾ cup semi sweet chocolate chips
Instructions
- Start by browning the butter: add butter to a small pot over medium heat. As it heats up and the color begins to darken, it will start to foam. Stir continuously with a wooden spoon or rubber spatula for about 5-7 minutes until the butter turns golden brown and has a nice nutty aroma. Remove from the heat and allow to cool completely.
- In a medium mixing bowl, whisk together flour, cornstarch, baking soda and salt until combined. Set aside.
- In a large mixing bowl, whisk together browned butter, granulated sugar, brown sugar, egg and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until everything is totally combined. Fold in the chocolate chips. The dough will be slightly soft and tacky.
- Leaving the dough in your mixing bowl, cover the bowl with foil or a lid and refrigerate the dough overnight for the best results or at least a minimum of 4 hours.
- When ready to bake, preheat the oven to 350℉ and line two baking sheets with parchment paper. Allow the dough to sit at room temperature for 10-15 minutes before scooping.
- Scoop out the dough with a medium cookie scoop. Place each scoop of dough on your baking sheets 2-3 inches apart (I suggest no more than 9 cookies per sheet), and flatten the tops just a tiny bit with the palm of your hand.
- Bake for 12-14 minutes until the edges are slightly golden brown, but the centers are still soft and pale. They will look underdone, but will be soft and chewy as they cool. Allow to cool on the baking sheet for 10 minutes before removing and placing on a wire cooling rack.
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There is no measurement for the brown sugar?
Hi Naz, there’s 1/2 cup brown sugar listed in the recipe
Hi Lauren,
Can these chocolate chip cookies be frozen? Approximately how many cookies does the mix make?
Hi Hellen, these cookies can definitely be frozen. The recipe makes around 14 medium-sized cookies but does depend on the size of your scoop. Enjoy!
Oh yummy! I have a gluten sensitivity and have not had too much success with GF flour. I’m so excited that the butter is browned! It’s very much like a recipe I used to make with regular flour. The only think I’d add is a packet of instant espresso. It adds the most amazing smoky flavour to the caramel-y taste of the brown butter and brown sugar. I’ll definitely be trying your recipe. Thanks!
I love instant espresso in desserts! That sounds like it will be delicious with the brown butter, I hope you enjoy!
I tried this twice now, both with huge success. I love the use of brown butter flavor and that the the cookie remains soft and chewy the whole time. Thank you for this recipe!
So happy you loved the recipe!
This recipe is amazing! I made it dairy free with vegan browned butter and they were delicious. Thank you!
I’d reduce the baking soda to 1/4 tsp next time, but they are delicious! My first batch had a definite baking soda flavor when they were warm, but it was a little less noticeable when they cooled. I tried to fix it, but the flavor is still there. Regardless, the brown butter and coffee come through when they are cooked too and with the adjustment, I’ll be making this recipe again. Thank you!