Gluten Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are rich, chewy, and packed with deep, nutty flavor from browned butter. With crisp edges, soft centers, and plenty of melty chocolate, they’re bakery-quality cookies that just happen to be gluten-free—no compromise on texture or taste.

Yield: 16-20

Author: Kelli Bowman

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Gluten Free Chocolate Chip Cookies

Prep time: 25 MinCook time: 15 MinInactive time: 24 HourTotal time: 24 H & 40 M

These gluten-free chocolate chip cookies are rich, chewy, and packed with deep, nutty flavor from browned butter. With crisp edges, soft centers, and plenty of melty chocolate, they’re bakery-quality cookies that just happen to be gluten-free—no compromise on texture or taste.

Ingredients

• 1 cup browned butter, cooled
• 1 cup cane sugar
• ½ cup brown sugar
• 2 eggs
• 2 Tbsp milk of choice
• 3½ cups gluten-free flour
• 1 tsp salt
• 1 tsp baking soda
• 12 oz chocolate chips (any variety or mix)v

Instructions

1. BROWNED BUTTER: Place 1 cup of butter in a saucepan over medium heat. Stir every 30 seconds as it melts and begins to foam. Continue cooking until it turns a rich golden brown and releases a nutty aroma, about 5–6 minutes. Remove from heat, pour into a heatproof bowl, and let cool.
2. In a bowl, cream the cooled browned butter, cane sugar, and brown sugar for 2–3 minutes.
3. Add the eggs, vanilla extract, and milk. Mix again for another 2–3 minutes until smooth.
4. Add the flour, salt, baking soda, and chocolate chips. Mix until fully combined.
5. Scoop the dough into balls using a cookie scoop. (A size 16 scoop works well. You can also use a ¼ cup measuring cup for large cookies or 2 tablespoons for smaller ones.)
6. Place the dough balls onto a baking tray with edges. Cover with foil, plastic wrap, or a lid and refrigerate for 24 hours to allow the flour to fully hydrate. Do not skip this step.
7. When ready to bake, preheat oven to 375 degrees.
8. Place cookies on a baking tray spaced 2–3 inches apart, as they will spread slightly.
9. Bake for 15–18 minutes, until the edges are golden brown and the centers look slightly underdone.
10. Remove from the oven immediately and reshape with a biscuit cutter or large rimmed glass to create a perfect circle.
11. Allow to cool for 10 minutes, then transfer to a wire rack.

Recommended Products

Caputo Italian 00 Flour

Caputo Fioreglut Gluten Free Flour

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