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.
Note: Some of the links above are affiliate links. I only link to products I truly love and recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.