Delicious gluten-free chocolate chip cookies with brown butter and a perfect chewy texture
We brown the butter to add a rich, nutty flavor that takes these cookies to the next level. The butter will change from yellow to golden brown quickly and develop a delicious aroma.
After you mix the dough together it's important to give it at least a 30-minute rest. This gives the gluten-free flour time to hydrate and the flavors a chance to develop. It also helps guarantee non-gritty cookies.
If you have more time, I recommend refrigerating the dough for an even better flavor. The dough will keep in the refrigerator for up to 5 days. The longer the dough sits the better the flavor will be!
Luckily just a room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes!
Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum. King Arthur Flour Measure-for-Measure Flour works well. 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.
Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour.
Rest Time: A 30-minute rest helps the flavor to develop and the gluten-free flour to hydrate. Refrigerating the dough will yield even more flavorful cookies!
Freeze Cookie Dough: You can freeze cookie dough balls and store them in a resealable bag. Simply add 1-2 minutes onto the bake time.