Ingredients
- 1 3/4 cups 1-to-1 gluten-free baking flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup bittersweet chocolate chunks
Make the Cookie Dough
First, brown the butter. Melt the butter in a small saucepan over medium heat. Let it cook, swirling the pan occasionally, until it foams up and you see little brown bits forming at the bottom. It should smell nutty.
Immediately pour the hot brown butter into a large bowl to stop it from cooking further.
While the butter cools for a minute, whisk together the gluten-free flour, baking soda, and kosher salt in a separate, medium bowl.
Add the dark brown sugar to the slightly cooled brown butter and whisk them together until they’re completely combined.
Whisk in the egg and the vanilla extract.
Combine and Chill the Dough
Add the dry ingredients to the wet mixture and fold with a spatula until a dough forms.
Fold in the bittersweet chocolate chunks until they’re evenly distributed.
Cover the bowl and let the dough chill in the fridge for at least ~30 minutes. This helps the flavors meld and keeps the cookies from spreading too much.
Bake the Cookies
When the dough has about 5 minutes left to chill, preheat your oven to 350 F and line a baking sheet with parchment paper.
Once the dough is chilled, roll it into balls and space them 3-4 inches apart on the baking sheet.
For large cookies, bake for ~11-13 minutes. For regular-sized cookies, the bake time is closer to ~9-11 minutes. The cookies are done when the edges are set and lightly golden.
Let the cookies cool on the pan for ~5 minutes before you move them to a wire rack to cool completely.
The Best Gluten-Free Chocolate Chip Cookies
Ingredients
Ingredients
- 1 3/4 cups 1-to-1 gluten-free baking flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter 1 stick
- 1 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup bittersweet chocolate chunks
The Best Gluten-Free Chocolate Chip Cookies
- 1 3/4 cups 1-to-1 gluten-free baking flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter 1 stick
- 1 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup bittersweet chocolate chunks
Instructions
- Brown butter in saucepan over medium heat until foamy with brown bits forming.
- Pour browned butter into large bowl to cool slightly.
- Whisk together gluten-free flour, baking soda, and salt in separate bowl.
- Mix brown sugar into cooled butter until combined.
- Whisk in egg and vanilla extract.
- Fold dry ingredients into wet mixture until dough forms.
- Fold in chocolate chunks.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F and line baking sheet with parchment.
- Roll dough into balls and place 3-4 inches apart.
- Bake 11-13 minutes until edges are set and lightly golden.
- Cool on pan 5 minutes, then transfer to wire rack.
Notes
The Best Gluten-Free Chocolate Chip Cookies
Ingredients
Ingredients
- 1 3/4 cups 1-to-1 gluten-free baking flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter 1 stick
- 1 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup bittersweet chocolate chunks
The Best Gluten-Free Chocolate Chip Cookies
- 1 3/4 cups 1-to-1 gluten-free baking flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter 1 stick
- 1 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup bittersweet chocolate chunks
Instructions
- Brown butter in saucepan over medium heat until foamy with brown bits forming.
- Pour browned butter into large bowl to cool slightly.
- Whisk together gluten-free flour, baking soda, and salt in separate bowl.
- Mix brown sugar into cooled butter until combined.
- Whisk in egg and vanilla extract.
- Fold dry ingredients into wet mixture until dough forms.
- Fold in chocolate chunks.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F and line baking sheet with parchment.
- Roll dough into balls and place 3-4 inches apart.
- Bake 11-13 minutes until edges are set and lightly golden.
- Cool on pan 5 minutes, then transfer to wire rack.
Notes
