Hi, I’m Lina. I’m 30 years old and living here in the United States, and if there’s one place that feels like home to me no matter what season I’m in, it’s the kitchen. I still remember my grandmother cooking while I stood nearby, watching and learning. The smell of warm bread, cinnamon in the air, and butter sizzling in the pan always made everything feel safe and calm.
Try it maybe it’ll bring back a memory from your grandma’s kitchen too.
Why You’ll Love This Recipe
This recipe is straightforward and reliable, ideal for busy days when you crave something sweet but don’t want to spend hours in the kitchen. The combination of textures and flavors offers both comfort and balance, making them perfect for any occasion. With the best gluten free brown butter chocolate chip cookies on hand, you’ll have a practical and delightful treat that’s sure to please family and friends alike.
Kitchen Tools You’ll Need
- Mixing bowls
- Baking sheet
- Parchment paper
- Whisk
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 3/4 cup unsalted butter (for richness)
- 1/2 cup granulated sugar (provides sweetness and structure)
- 3/4 cup dark brown sugar, packed (adds moisture and depth of flavor)
- 1 egg + 1 egg yolk, room temperature (helps bind ingredients and create a tender texture)
- 2 teaspoons pure vanilla extract (enhances overall flavor)
- 1 teaspoon unsulphured molasses (adds richness and a hint of spice)
- 1 3/4 cups Bob’s Red Mill gluten free 1 to 1 baking flour (provides structure without gluten)
- 1/2 teaspoon fine sea salt (balances sweetness)
- 3/4 teaspoon baking powder (helps the cookies rise)
- 1/2 teaspoon baking soda (contributes to spread and texture)
- 1 cup semisweet chocolate chunks (delivers rich chocolate flavor)
- 1/2 cup semisweet chocolate chips (add extra chocolatey bites)
- Flaky sea salt, for topping (adds a finishing touch of saltiness)
How to Make The Best Gluten Free Brown Butter Chocolate Chip Cookies
Step 1. Begin by melting the unsalted butter in a saucepan over medium heat. Stir gently and keep an eye on it as it melts, watching for a light golden color to develop. This browning process infuses the butter with a deep, nutty flavor that elevates the cookies. Once the butter starts to bubble and smell fragrant, remove it from the heat and let it cool slightly.
Step 2. In a mixing bowl, combine the granulated sugar and dark brown sugar. Pour in the warm brown butter and position the bowl somewhere comfortable to mix. Use a whisk to blend the sugars with the butter until the mixture is smooth and glossy. The warmth of the butter will help dissolve the sugars well, producing a beautifully combined blend.
Step 3. Next, add the egg, egg yolk, pure vanilla extract, and unsulphured molasses into the sugar and butter mixture. Whisk these ingredients together until fully incorporated, ensuring the egg is smoothly blended. This step is crucial for a cohesive batter, which will help achieve the perfect cookie texture.
Step 4. In a separate bowl, measure out the Bob’s Red Mill gluten free 1 to 1 baking flour, sea salt, baking powder, and baking soda. Whisk these dry ingredients together gently. This step is essential, as combining them thoroughly ensures an even distribution of leavening agents which contributes to the right rise.
Step 5. Gradually add the dry mixture to the wet ingredients, using a rubber spatula to fold them together gently. Take care not to over-mix, as this can result in a denser cookie. Mix just until no dry flour remains visible, and you’ll have a soft, somewhat sticky dough.
Step 6. Fold in the semisweet chocolate chunks and chocolate chips, distributing them evenly through the dough. This is where the cookie’s chocolatey goodness truly comes alive. Make sure the chocolate is well spread throughout, as it greatly enhances each bite with its melt-in-your-mouth texture.
Step 7. Chill the dough in the refrigerator for at least 30 minutes. This step allows the flavors to meld together and firms up the dough, making it easier to scoop. The chilling process also helps the cookies maintain their shape during baking, leading to an ideal texture.
Step 8. Preheat your oven to 350°F and line a baking sheet with parchment paper. This preparation step ensures that the cookies bake evenly and won’t stick. When ready, you can scoop the chilled dough onto the prepared sheet, giving each cookie enough space to spread.
Step 9. Bake the cookies in the preheated oven for about 10-12 minutes. Keep a close eye on them; they should turn golden brown around the edges while remaining soft in the center. The cookies will continue to firm up as they cool, so don’t overbake them.
Step 10. Once baked, remove the cookies from the oven and immediately sprinkle a few flakes of sea salt on top for a finishing touch. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. This waiting period helps them set and enhances the overall experience as you enjoy each warm cookie.
Serving Suggestions
These cookies are perfect for a cozy breakfast treat, a sweet snack during the day, or a delightful dessert after family meals. They can also make for a wonderful addition to a potluck or picnic, sure to attract smiles from both kids and adults. If you have any leftovers, they’re great for lunchboxes or can accompany a comforting cup of coffee or tea later on.
Pro Tips for Best Results
- Ensure your brown butter is not burnt; it should be golden and fragrant for the best flavor.
- Use a kitchen scale for weighing the gluten free flour for precision; this helps maintain consistent results.
- To enhance the texture, allow the dough to chill longer, if time permits.
- Let the cookies cool completely before storing to prevent them from becoming soggy.
- Experiment with different chocolate varieties for a fun twist on flavors.
Common Mistakes to Avoid
- Not measuring flour accurately. If you don’t measure the gluten free flour correctly, it can throw off the balance of the dough and affect the cookies’ texture. Always use a scale or the spoon and level method for measuring.
- Underbaking or overbaking. Cookies can go from perfectly baked to overdone very quickly. Keep an eye on them, and take them out when the edges are set but the centers look slightly underbaked. They will firm up as they cool.
- Using cold ingredients. Using cold eggs or butter can affect how well your cookies mix and rise. Always bring eggs to room temperature and slightly cool the melted butter before combining.
- Not chilling the dough. Skipping the chilling step can result in flatter cookies as they spread too much during baking. It’s essential to let the dough rest in the refrigerator for at least 30 minutes.
- Ignoring the importance of salt. Omitting salt from the recipe can lead to overly sweet cookies without the desired flavor balance. Salt enhances sweetness and deepens the flavors in your cookies.
- Not allowing cookies to cool on the baking sheet. Transferring cookies immediately to a wire rack may cause them to break or crumble. Letting them cool on the sheet for a few minutes helps them firm up.
Variations & Substitutions
Consider adding chopped nuts like pecans or walnuts for a delightful crunch. You might also try using different chocolate varieties, such as dark chocolate or milk chocolate, for distinct sweetness. If you want to change the flavor, a dash of espresso powder can complement the chocolate nicely.
Storage & Reheating
Store cookies at room temperature in an airtight container for up to a week. If you need to store them longer, placing them in the refrigerator can extend freshness for another week. For longer-term preservation, you can freeze the cookies for up to three months. To reheat, pop them in the microwave for a few seconds or warm them in the oven at a low temperature for a short while to maintain their delicious texture.
Nutrition Information
Nutrition values are estimates and may vary based on ingredients used.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking. This allows for convenience while ensuring fresh, warm cookies whenever you need them.
How long does it last in the fridge?
These cookies can last up to a week in the refrigerator when stored in an airtight container. They might lose some of their freshness but will remain tasty.
Can I freeze this recipe?
Absolutely! You can freeze the cookie dough before baking or freeze the baked cookies. Just ensure they are stored in an airtight container or freezer bag.
What can I substitute for one ingredient?
If you need a substitute for unsalted butter, you could use coconut oil for a dairy-free option. However, it may alter the flavor slightly.
Why didn’t my recipe turn out as expected?
Common issues arise from improper measurements, missing chilling time, or incorrect oven temperatures. Double-check to ensure every step is carefully followed for the best results.
Final Thoughts
Making these gluten free brown butter chocolate chip cookies is an enjoyable experience that fills your home with warmth and comforting scents. Each bite provides a delightful mix of flavors and textures. Whether you share them or keep them all to yourself, these cookies bring joy and a sense of satisfaction. Rest assured, you’ll cherish every moment spent in your kitchen with this recipe.
Gluten Free Brown Butter Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter for richness
- 1/2 cup granulated sugar provides sweetness and structure
- 3/4 cup dark brown sugar, packed adds moisture and depth of flavor
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract enhances overall flavor
- 1 teaspoon unsulphured molasses adds richness and a hint of spice
Dry Ingredients
- 1 3/4 cups Bob’s Red Mill gluten free 1 to 1 baking flour provides structure without gluten
- 1/2 teaspoon fine sea salt balances sweetness
- 3/4 teaspoon baking powder helps the cookies rise
- 1/2 teaspoon baking soda contributes to spread and texture
Add-Ins
- 1 cup semisweet chocolate chunks delivers rich chocolate flavor
- 1/2 cup semisweet chocolate chips add extra chocolatey bites
- to taste pinch flaky sea salt for topping
Instructions
Preparation
- Melt the unsalted butter in a saucepan over medium heat until it turns light golden brown. Remove from heat and let cool slightly.
- In a mixing bowl, combine granulated sugar and dark brown sugar. Pour in the warm brown butter and whisk until smooth and glossy.
- Add the egg, egg yolk, vanilla extract, and molasses. Whisk until fully incorporated.
- In a separate bowl, combine gluten free flour, sea salt, baking powder, and baking soda. Whisk together.
- Gradually fold the dry mixture into the wet ingredients using a rubber spatula, mixing until no dry flour remains.
- Fold in chocolate chunks and chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop the chilled dough onto the prepared sheet, giving enough space for spreading.
- Bake for about 10-12 minutes or until golden brown around the edges and soft in the center.
- Immediately sprinkle flaky sea salt on top after removing from the oven.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.