Brown Butter Gluten-Free CHocolate Chip Cookies

These cookies are so freaking good. They’re thick and crispy on the outside gooey on the inside with a little flakey salt on top. Everyone I’ve given these to have at least 3 cookies. They are addictive and almost indistinguishable from glutinous cookies according to everyone that’s tried them. There’s a few things that are important to make this recipe work. I use a scale and measure everything by weight. When you use cup measurements you almost always get different amounts. This recipe has been through 8 rounds of testing and is specific to the 0.5 oz so a slight difference in how tightly packed your cup of flour is makes a change and they won’t turn out the same. The other is the ingredients. I’ve included the exact brands I use for each ingredient. Really good butter is important, the specific brand of flour since each gf flour blend is different, etc. These things all contribute to the perfect cookie. I hope this helps and you love it!


Ingredients
Dry ingredients

• 17 oz Flour ( I use Cup4Cup)
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1 tsp Flakey salt

Wet Ingredients

• 8 oz Butter (I use Kerrygold, it’s the best)
• 12 oz Brown sugar (C&H dark brown sugar)
• 8 oz Ultra-fine Baker’s Sugar (I use C&H)
• 1/4c Vanilla (I know this seems like a lot, trust me it’s delicious)
• 1/2 tsp Almond extract (this adds a little something you can’t really taste it but it makes them delicious, it’s also okay to remove if you are allegoric)
• 2 Eggs (free range eggs have much more flavor and are darker in color)
• 16 oz Chocolate chips (I use Guittard semisweet, they are my favorite chocolate chip I really think the quality is unmatched however Guiradelli semisweet are also good and can be substituted)

Instructions

1. Start by mixing together the white and brown sugar. You want them fully emulsified. I like to use a large wire whisk. This helps mix things but doesn’t get batter stuck in it the way a more dense whisk does and incorporates less air.
2. In a saucepan add your kerrygold butter and bring to a simmer. I use medium heat. Occasionally stir and watch the butter.  It should become fragrant and golden brown in about 7 min. If you don’t stir it periodically it will brown unevenly.
3. Pour your browned butter into the mixed sugar and stir. It should heat up the sugar and give you a crumbly buttery mixture it won’t be emulsified yet.
4. Add your vanilla and whisk vigorously. The alcohol in the vanilla will dissolve the sugar and it should start to get a caramel texture.
5. Add your eggs and continue to whisk vigorously.
6. Add you almond extract, mix a little more and set aside.
7. In a separate bowl add your flour, salt, baking powder, and baking soda. Mix everything together thoroughly.
8. Pour your wet mixture into your flour mixture and whisk vigorously. If it gets too thick to whisk with your whisk use a spatula.
9. Add in your chocolate chips. And continue mixing. I strongly recommend trying the batter it is  delicious. It also might not be as thick as other cookie dough recipes you’ve made. This is just because the butter is melted. Don’t worry!
10. Cover in Saran Wrap and refrigerate for 4-5 hours. You can also do overnight
11. Using an ice cream scoop scoop out large balls of cookie dough. Roll them in your hands to form a perfect ball. The heat from your hands will melt the edge of the ball a bit making the edges crispier when you cook them.
12. I make big balls because big cookies are better.  Place them on a lined baking sheet and bake at 375 for 13 min. They should be crisp and brown on the edges and gooey in the center.
13. Sprinkle with flakey sea salt while they're still warm and enjoy!