Gluten-Free Brown Butter Chocolate Chip Cookies

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Brown Butter Chocolate Chip Cookies recipe that’s gluten-free, rich, nutty, chewy in the center, and crispy on the edges—pure cookie perfection!

🍪 Gluten-Free Brown Butter Chocolate Chip Cookies

Ingredients:

  • 1 cup (227g) unsalted butter

  • 1 cup (200g) brown sugar, packed

  • ½ cup (100g) granulated sugar

  • 2 large eggs, room temp

  • 1 tbsp vanilla extract

  • 2½ cups (280g) gluten-free all-purpose flour (with xanthan gum)

  • 1 tsp baking soda

  • ½ tsp salt

  • 1½ cups chocolate chips (semi-sweet or dark)

  • Optional: flaky sea salt for topping

Instructions:

  1. Brown the Butter:

    • In a saucepan over medium heat, melt the butter.

    • Cook, stirring constantly, until it foams and turns golden brown with a nutty aroma (about 5–7 mins).

    • Remove from heat and let cool for 10–15 minutes.

  2. Make the Dough:

    • In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until combined.

    • Add eggs and vanilla; whisk until smooth.

    • In another bowl, mix flour, baking soda, and salt.

    • Stir dry ingredients into the wet until just combined.

    • Fold in the chocolate chips.

  3. Chill the Dough:

    • Cover and refrigerate for at least 1 hour, or overnight for best flavor and texture.

  4. Bake:

    • Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

    • Scoop dough (about 2 tablespoons per cookie) and place 2 inches apart.

    • Bake for 10–12 minutes, or until edges are golden and centers are still soft.

    • Optional: Sprinkle with sea salt right after baking.

  5. Cool:

    • Let cookies rest on the tray for 5 mins, then transfer to a wire rack.

✅ Tips:

  • If your gluten-free flour doesn’t have xanthan gum, add ½ tsp to the dry mix.

  • Brown butter adds depth—don’t skip it!

  • Letting the dough rest enhances the chewiness and flavor.

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