Back by popular demand - my Chocolate Chip Cookie recipe but in Gluten- Free form. These bakery-style Chocolate Chip Cookies are simply irresistible! They’re soft and chewy on the inside and crispy and crunchy on the outside. I’d say that’s a winning combo and one magical cookie!
This isn’t your typical Chocolate Chip Cookie recipe. What takes my Chocolate Chip Cookies to new heights is the use of brown butter in the cookie dough. For those of you who have never had or used brown butter, you’re missing out! As the butter cooks, the milk solids caramelize, leaving you with the most beautiful butter - one that is amber in colour and toffee-like and nutty in taste. The brown butter combines with the gluten-free flour, brown and granulated sugar, vanilla, eggs, baking powder and soda, and chocolate chips to create one of the most satisfying, balanced and delectable bites!
I’ve been making these Chocolate Chip Cookies for years and they’ve always been a crowd pleaser. So much so, that it’s one of my most requested recipes. I’m sharing this recipe with you because after all sharing is caring! Enjoy them on their own or with a big glass of milk - you really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 15 minutes
Cook Time: 42 - 45 minutes
Total Time: 57 - 60 minutes (excludes 2 hours of inactive chilling time)
Makes: 24 cookies
Ingredients:
1 cup cold unsalted butter, cut into 3/4 inch cubes (See Notes below)
1 cup plus 2 Tbsp brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
2 large eggs, at room temperature
2 1/2 cups all-purpose gluten-free flour - such as Cup4Cup Multipurpose Gluten-Free Flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 3/4 cups semi-sweet chocolate chips
Instructions:
Making the Brown Butter: To a medium saucepan set over medium heat, add the butter. Cook the butter for 6 minutes or until the butter turns golden brown and gives off a nutty aroma.
To stop the cooking process, carefully transfer the butter to a heat proof bowl and set aside to cool for at least 1 hour.
Creating the Chocolate Chip Cookie Dough: To a large mixing bowl, add the brown and granulated sugar, vanilla and melted butter and mix on medium-low speed for 1 minute or until combined. Add the eggs, one at a time, and mix on low until fully incorporated.
To a medium bowl, add the gluten-free flour, baking soda, baking powder and salt and whisk until combined.
Add the flour mixture into the wet ingredients and mix on low until just combined. Toss in the chocolate chips and fold them into the dough, using a spatula or spoon. Transfer the cookie dough into the refrigerator for at least 1 hour.
While the cookie dough is chilling, preheat the oven to 350F and line a 11” x 17” baking sheet with parchment paper.
Forming the Cookies: Using a large spoon or ice cream scoop, spoon out the cookie dough (3 Tbsp measure) to form your cookies.
Transfer the cookies to the parchment lined baking sheet, leaving 2 inches of space between the cookies.
Bake for 14 - 15 minutes or until the edges of the cookies are golden brown in colour.
Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling. Serve and enjoy!
Notes:
Tips for Making Brown Butter: When making brown butter, make sure you stay by the stove and watch the butter cook - as it can change in the blink of an eye. Add the butter to the saucepan and gently tilt the pan back and forth or use a spoon or spatula to swirl the butter. As the butter cooks, it will bubble, and you should notice a change in both colour and aroma. Cook the butter until the butter turns golden brown and gives off a nutty aroma. You should also see tiny brown flecks at the bottom of the pan.
Just Chill: This recipe calls for 2 hours of inactive chilling time. I know this seems like quite some time, but trust me, it’s well worth it. Once cooked, brown butter is hot, hot, hot. Adding piping hot butter directly into your cookie dough will result in cookies that spread significantly when baked. Allowing the butter to cool before mixing it with the remaining ingredients, and chilling the dough in the refrigerator for an additional hour before baking, will leave you with the most irresistible, soft, chewy, crunchy and crispy chocolate chip cookies.