Description

Gluten free brown butter chocolate chip cookies made with dark brown sugar, loaded with semisweet chocolate chips, and topped with flaky sea salt. These really are THE BEST gluten free chocolate chip cookies you’ll ever eat.

Ingredients

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(links below are the gluten free & celiac safe products I used in this recipe)

3/4 cup unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 egg + 1 egg yolk, room temperature
2 teaspoons pure vanilla extract
1 teaspoon unsulphured molasses
1 3/4 cups Bob’s Red Mill gluten free 1 to 1 baking flour
1/2 teaspoon fine sea salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chunks
1/2 cup semisweet chocolate chips
flaky sea salt, for topping

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Instructions

Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly. After a few minutes, the butter will start to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from heat and transfer to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes.
In a medium size bowl, whisk together the gluten free flour, salt, baking powder, and baking soda. Set aside.
Once the brown butter has cooled, add the granulated sugar and brown sugar to the stand mixer bowl. Using the paddle attachment, mix on medium speed until smooth and creamy, about 1 minute. Next, add the egg and egg yolk, vanilla extract, and molasses. Mix on medium speed until well combined. With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Add the chocolate chunks and chips, pulse a few times to combine.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Once the dough has chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet, spacing the cookies about 3 inches apart (6 per baking sheet).
Bake for 13 to 14 minutes or until the edges begin to turn golden brown. The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven. If desired, use a cookie cutter slightly larger than the cookies to shape the edges into a perfectly round shape (see notes below). Sprinkle the top of each cookie with flaky sea salt. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Want perfectly round cookies? As soon as you remove the baking sheet from the oven, place a round cookie cutter, slightly larger than the cookies, around one cookie. Using a swirl motion, shape the edges of the cookie from uneven to perfectly round. See my ‘HOW TO’ video here!