The secret to these rich and chewy gluten free cookies is brown butter. We’ve talked about brown butter before, chocolate buttermilk cookies, and even brown butter chocolate chip cookies, but these gluten free chocolate chunk cookies made with browned dark chocolate butter take the cake (punk intended).
adapted from Meaningful Eats
- 3.5 oz Dark Chocolate Banner Butter, browned (about 70% of a round)
- 1 T milk (or almond milk)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 tsp vanilla
- 1 1/3 cups gluten-free all-purpose flour, one with xanthan gum for best results
- 1/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark chocolate chunks
- Sea salt for sprinkling
- In a medium bowl, whisk together the flours, baking soda and salt to combine. Set aside.
- In a saucepan, melt the butter over medium heat. Browning Dark Chocolate butter requires close attention to appearance and odor. Continuously whisk, watching for foam to build. First butter will foam, and you’ll smell a nutty flavor within a few minutes. This is your indication that the butter is browned and ready. Quickly remove from heat and transfer to a large mixing bowl to avoid burning.
- Add the milk and sugars. Whisk to combine. Add the egg and vanilla and whisk until smooth.
- Mix in the dry ingredients until well combined, using a rubber spatula. Stir in the chocolate chunks.
- Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop 2T rounds of cookie dough a few inches apart on baking sheets.
- Bake until golden on top and the center is set, approx. 10-12 minutes.
- Sprinkle with flaky sea salt and let cool 5 minutes before transferring to a wire rack. Enjoy!