Brown butter is one of these awesome-tasting things that can make a recipe stand out and these cookies certainly do, gluten-free and all!!
The recipe is from Meaningfuleats.com and our tasters’ panel was quite smitten: “a little soft, which I love”, “you can taste a little something different but not in a bad way! I would be happy to eat the whole bag” “doesn’t even taste gluten-free!”
1 stick unsalted butter (1/2 cup)
1 Tbsp milk (or almond milk)
3/4 cup brown sugar
1/4 cup sugar
2 tsp vanilla extract
1 1/3 cups gluten-free all-purpose flour (if your mix doesn’t not have xanthan gum, be sure to add some; King Arthur’s flour says: (quote from their blog)
“While there’s no specific formula per se, we start with 1/4 teaspoon of xanthan gum for every 1 cup of flour in a recipe. That ratio might increase slightly if we’re working with something that needs more elasticity (like Gluten-Free Cinnamon Rolls), or will decrease for something that doesn’t need as much structure (like Gluten-Free Shortbread Cookies). In general, you should never need more than 1 tablespoon of xanthan gum for a gluten-free recipe (unless you’re baking commercially).”
1/4 cup almond flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
sea salt for sprinkling (optional)
In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
Melt butter in a saucepan (I like to use a light-colored bottom pan so I can see the butter turning brown, and smell it too!!) over medium heat. It will foam a little and then start to brown. When you smell that nutty aroma, turn off the heat and pour into a mixing glass to prevent burning.
Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
Using a rubber spatula, mix in the dry ingredients until well combined.
Stir in the chocolate chips.
Cover the bowl and let sit 30 minutes. (Don’t skip this step even if you are dying to have these cookies already!!! It allows the ingredients to blend well and will give you a slightly puffy cookies instead of flat “pancakes” as our first attempt showed….we forgot to let the dough rest!)Preheat the oven to 350F. Scoop the cookie dough (about 2 Tbsp per cookie) 2 inches apart on baking sheets. bake for 10-12 minutes, until golden and center is set.
Let cool 5 minutes and transfer to a wire rack to finish cooling.