We tried this gluten-free chocolate chip cookie recipe from The Effervescent Life, and it was so good, we had to share the batch with the neighbors, and the recipe with you. Slap yo’ mama good.
The only thing we left out was the pistachios (darn nut allergies), but we suggest you go for it. Her recipe, verbatim, below:
¾ cups (6 oz) brown butter
130 g granulated sugar
235 g brown sugar
45 g cream cheese
1 large egg + 1 yolk
1 tsp vanilla extract
285 g gluten-free all-purpose flour
½ tsp xanthan gum (use only if your flour does not already contain a binding gum)
1 ¼ tsp baking soda
1 tsp kosher salt
2 tsp fresh rosemary, finely chopped
1 ½ cups semi-sweet or dark chocolate chips
½ cup pistachios
1. melt butter in a sauté or saucepan and continue to cook as the milk solids sink to the bottom of the pan and the milk fat rises to the top. when the solids turn amber and the butter begins to smell nutty, remove the pan from heat and let cool (placing the bottom of the pan in a bowl of cold water helps stop the cooking process and speed up the cooling). while the butter is cooling, sift the flour, xanthan gum (if using), baking soda, and salt in a separate bowl. add the rosemary to these dry ingredients after they are sifted.
2. once the brown butter has cooled but is still melted, add it to a mixing bowl with both sugars and the cream cheese, and cream together, slowly increasing the speed and whipping until it is light and fluffy.
scrape down the sides of the bowl, then slowly add the eggs and vanilla. once incorporated, scrape down the bowl again then beat on medium speed for two minutes.
3. scrape down the sides of the bowl, then add the sifted, dry ingredients and mix on the lowest speed.
4. scrape the sides of the bowl again while also pulling up any unincorporated wet mixture from the bottom of the bowl. mix slowly one more time and add the chocolate chips and pistachios. it is better to finish mixing them by hand than to crush them or over-mix the batter (over-mixing can still happen sans gluten).
5. once the dough is evenly mixed, use an ice cream scoop to scoop the cookies onto a cookie sheet prepared with parchment paper or a silpat. cover with plastic wrap and chill in the refrigerator for at least four hours before baking. the dough will keep in the refrigerator for 5-7 days, and it can be frozen in an airtight container for a few weeks (this is a great way to make sure some is always on-hand).
6. when ready to bake, let soften at room temperature while preheating your oven to 375F. bake on the middle rack for seven minutes, turn the pan around, and bake for another 6-7 minutes depending on how crispy your prefer your cookies. they will seem slightly soft when they come out of the oven, but they will continue to cook while on the cookie sheet. let them cool on the sheet for five minutes before transferring them to a cooling rack.