Created on 5/24/2024
Ingredients:
- 1 1/3 cups (225g) gluten-free measure-for-measure flour
- 1/4 cup (25g) almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (113g) butter
- 1 tablespoon milk of choice
- 3/4 cup (160g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips
- sea salt for sprinkling optional
Instructions:
Step One: In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside
Step Two: Melt the butter in a medium skillet over medium-low heat, stirring occasionally
Step Three: Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl
Step Four: Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
Step Five: Whisk in the egg and vanilla until smooth and creamy
Step Six: Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips
Step Seven: Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days
Step Eight: Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats
Step Nine: Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart
Step Ten: Bake for 10-12 minutes or until the edges are golden brown and the center is set
Step Eleven: Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely
Notes:
Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum such as Bob’s Red Mill 1:1 Baking Flour will also work. Dairy-Free: Skip steps 2-3 and simply use melted dairy-free butter (note that dairy-free butter will not brown). Omit the milk. Use dairy-free chocolate chips.