Description
Experience the ultimate comfort with these soft and chewy gluten-free chocolate chip cookies. Featuring the deep, nutty essence of browned butter and a perfect blend of flours, they offer a rich, bakery-quality taste that everyone can enjoy.
Ingredients
- 2 cups gluten-free measure-for-measure flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter
- 1 tablespoon milk
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Flaky sea salt for sprinkling
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, and kosher salt until evenly combined.
- Melt the butter in a skillet over medium-low heat, stirring occasionally until it foams and develops golden brown bits and a nutty aroma.
- Pour the browned butter into a heat-proof mixing bowl and whisk in the milk, brown sugar, and granulated sugar.
- Add the egg and vanilla extract, whisking until the mixture is smooth, glossy, and creamy.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, then stir in the chocolate chips.
- Cover the dough and let it sit at room temperature for at least 30 minutes to allow the gluten-free flours to fully hydrate.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop two-tablespoon portions of dough into round balls and place them two inches apart on the prepared sheets.
- Bake for 10 to 12 minutes until edges are golden, then let cool on the pan for five minutes before transferring to a wire rack.
Notes
To ensure the best texture, avoid over-mixing the dough once the dry ingredients are added. If you prefer a thicker cookie, chilling the dough overnight in the refrigerator will prevent spreading and concentrate the rich caramel flavors from the browned butter.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American