Who can resist the allure of a chocolate chip cookie? This recipe takes a beloved classic and gives it a delightful twist with the nutty richness of brown butter.
These cookies are soft, chewy, and completely gluten-free, making them a perfect treat for everyone. Whether you’re baking for a special occasion or just because, these cookies promise to bring a smile to anyone’s face.
Let’s get baking!
Steps
- In a medium bowl, whisk together gluten-free flour, almond flour, baking soda, and salt, then set it aside.
- Melt butter in a skillet over medium-low heat, stirring occasionally until it foams and turns golden brown. Remove from heat and transfer to a bowl.
- Add milk, brown sugar, and granulated sugar to the browned butter, and whisk until combined. Incorporate the egg and vanilla, mixing until smooth.
- Stir the dry ingredients into the butter mixture until well-combined, then fold in the chocolate chips.
- Cover the dough and let it rest at room temperature for 30 minutes, or refrigerate for up to 5 days for enhanced flavor.
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Form dough into balls using about 2 tablespoons per cookie, placing them 2 inches apart on the prepared sheets.
- Bake for 10-12 minutes until edges are golden and centers are set. Allow cookies to cool on the baking sheet for 5 minutes.
- If desired, sprinkle cookies with flaky salt before transferring them to a wire rack to cool completely.
Ingredients
- Free Chocolate Chip Cookies:
- 1/2 cup (113g) butter
- 1 tablespoon milk of choice
- 3/4 cup (160g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips
- 1 1/4 cups gluten-free flour blend (with xanthan gum)
- 1/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Sea salt for sprinkling (optional)
Nutritional Values
Calories: 1472kcal | Carbohydrates: 200g | Protein: 16g | Fat: 64g | Saturated Fat: 32g | Cholesterol: 192mg | Sodium: 1480mg | Potassium: N/A | Fiber: 8g | Sugar: 144g | Vitamin A: 1520IU | Vitamin C: 0.8mg | Calcium: 256mg | Iron: 4.8mg
FAQ
- Why is it necessary to let the dough rest for 30 minutes?
- Allowing the dough to rest for at least 30 minutes gives the gluten-free flour time to hydrate and enhances the flavors. This rest period is crucial for achieving non-gritty cookies. For an even richer taste, consider refrigerating the dough for up to five days.
- Can I make these cookies without almond flour?
- Yes, you can make these cookies nut-free by substituting the 1/4 cup of almond flour with an additional 1/4 cup of gluten-free baking flour. The almond flour is included to add moisture and richness, but it can be omitted if necessary.
- Is it possible to make these cookies entirely with almond flour?
- It is not recommended to use only almond flour in this recipe as it has different properties than gluten-free 1:1 baking flour. For a cookie recipe that uses all almond flour, you might want to explore other specific recipes.
- How can I make these cookies dairy-free?
- To make dairy-free gluten-free chocolate chip cookies, substitute the brown butter with melted vegan butter. There’s no need to brown the vegan butter, as it won’t work. Additionally, replace the milk with a plant-based alternative like almond milk.
- How should I store or freeze these cookies?
- Store the baked cookies in an airtight container at room temperature for up to five days. For freezing, shape the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, place the frozen dough balls on a baking sheet and extend the baking time by a few minutes.
Tips
- Brown Butter for Flavor: Brown the butter before adding it to the cookie dough to impart a nutty, caramelized flavor that enhances the overall taste of the cookies.
- Rest the Dough: Allow the cookie dough to rest for at least 30 minutes at room temperature, or refrigerate it for up to 5 days. This step helps the gluten-free flour hydrate and improves the texture and flavor of the cookies.
- Flour Consistency: If the dough seems too thin, add a few extra tablespoons of gluten-free flour. Different brands and measuring methods can alter the consistency, so adjust as needed.
- Freezing Dough Balls: Freeze the cookie dough in individual balls for quick, fresh-baked cookies anytime. Just add a couple of extra minutes to the baking time when baking from frozen.
Equipment
- Gluten-Free Flour Blend – Specifically, King Arthur Flour Gluten-Free Measure-For-Measure Flour or Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Almond Flour – If they don’t already have it at home.
- Parchment Paper or Silicone Baking Mats – For lining baking sheets.
- Wire Cooling Rack – For cooling the cookies after baking.
- free.
