Gluten-free chocolate chip cookies are a classic treat that everyone can enjoy! The dough uses browned butter for added toffee and caramel flavors. These delicious treats are loaded with dark chocolate chips and will disappear in seconds!
Classic gluten-free chocolate cookies are a guaranteed crowd-pleaser and tolerable for those with a gluten sensitivity. These soft-baked cookies are made with browned butter and coconut sugar that naturally enhances the dough flavor.
Toffee and caramel notes make each bite even more irresistible, and nothing quite compares to the aroma that fills the house when making a hot batch of cookies. Make a treat that everyone can enjoy and don’t forget the glass of milk!
It takes a few extra minutes to make browned butter, but the rich caramel flavor that it adds is worth the effort, trust me! Heating the butter allows the milk solids to develop nutty aromas and toffee flavors due to Maillard browning.
The browned butter is creamed with coconut sugar, which together gives a more golden color and molasses flavor to the cookie. The process adds a welcome change in characteristics compared to traditional butter.
To make gluten-free chocolate chip cookies with crisp edges and soft centers, the butter, sugar, and eggs are mixed in a particular way. Whisking then stopping the mixer multiple times allows the sugars to dissolve better. This process encourages caramelization to occur more quickly during baking, which deepens the flavor in a relatively short cook time.
To make the cookies gluten-free, I used Bob’s Red Mill Gluten Free 1:1 Baking Flour. I’ve found it to give the most comparable taste and texture to all-purpose flour for cookie applications. Because there is no gluten, the cookie texture is very tender and soft in the center, yet still retains nice crisp edges.
Thick, bakery-style chocolate chips cookies are a dream for dessert fans! Each bite is loaded with dark chocolate and toffee flavors. I like to sprinkle to cookies with a little bit of sea salt to make the flavors pop even further. Who will you share a warm plate of cookies with?
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What Pan to Choose for Making Brown Butter
The process of making brown butter (buerre noisette) is simple, yet can burn quickly. Proper monitoring is needed so it’s best to use a light-colored skillet like stainless steel. It’s harder to monitor the gradual color change in dark pans like the nonstick types. Make sure to swirl the butter occasionally throughout cooking so the milk solids brown evenly and are golden in color. Use your nose to smell the nutty aroma to indicate it’s almost done.
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Gluten-Free Chocolate Chip Cookies
- 1 ¾ cups gluten-free flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, divided
- 1 ¼ cup coconut sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ½ cups semi-sweet chocolate chips
- Whisk flour and baking soda together in medium bowl then set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is golden brown and has a nutty aroma, 1 to 3 minutes.
- Remove skillet from heat and using a heatproof spatula, transfer browned butter to a large bowl or bowl of a stand mixer.
- Stir remaining 4 tablespoons butter into hot the butter until completely melted.
- Add sugars, salt, and vanilla to bowl with butter. Whisk until fully incorporated and fluffy.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds on medium speed. Repeat the process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
- Using a rubber spatula, stir in flour mixture until just combined. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
- Allow dough to chill for 15 to 30 minutes covered in the refrigerator so the dough can be easier to roll.
- Divide dough into 15 portions and roll into a ball, each about 3 tablespoons. Allow portioned dough to chill covered and refrigerated for 1 hour or longer on a sheet tray.
- Adjust oven rack to middle position and heat oven to 375°F. Line 2 large (18- by 12- inch) baking sheets with parchment paper.
- Arrange cookies 2-inches apart on prepared baking sheets, 8 dough balls per sheet. Add a few additional chips on top before baking for a prettier surface.
- Bake cookies 1 tray at a time in the middle of the oven until golden-brown and still puffy, and edges have begun to set, but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking.
- Allow cookies to cool for 10 minutes on the baking sheet, then transfer cookies to a wire rack. Cool cookies completely before serving.
- The cookies spread less the longer you can chill the cookie dough balls. Overnight is ideal!
- Cookie dough can be shaped into balls and refrigerated in a resealable plastic bag for up to 1 week before baking.
- All-purpose flour can be substituted for gluten free flour.
- Bob's Red Mill 1:1 baking flour was used for this recipe.
- Granulated sugar can be substituted for coconut sugar.
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