These are classic – well maybe better than classic – brown butter is a revelation for chocolate chip cookies – those nutty toffee flavors. And extra brown sugar relative to white. These cookies are crispy and caramel on the edges and soft, chewy, and fluffy in the middle. They are a little nutty, a little sweet, and vanilla and chocolate goodness wafts all over the kitchen when you bake them. These cookies are a riff on the ATK perfect chocolate chip cookie. With a flour blend reminiscent of Stella Park’s snickerdoodle flour blend (which needed some rice flour or it spread too much).
As for flour blends, the one with cassava has less flour by weight because cassava is very absorbent – I use Otto’s naturals organic cassava flour. I prefer the cassava cookies, but the ones with rice are great too – I use superfine rice flour such as this one from authentic food.
Chocolate Chip Cookies – Grain Free/Gluten Free with Brown Butter
Ingredients
- 28 Tbs butter – 3 ½ sticks
- 1 tsp baking soda
- 7 oz granulated sugar 1 Cup
- 10.5 oz dark brown sugar 1 ½ Cups
- 2 tsp salt
- 1 ½ Tbs vanilla
- 4 eggs
- 12 oz chocolate chips 2.5 Cups
- 1.5 cups pecans or walnuts optional
Flour blend 1:
- 6.5 oz Almond Flour
- 5 oz Tapioca flour
- 1.5 oz Coconut flour
- 7.5 oz Cassava flour
Flour blend 2:
- 6.5 oz Almond Flour
- 5 oz Tapioca flour
- 1.5 oz Coconut flour
- 2 oz. Teff flour
- 4.5 oz White flour
- 3 oz. sticky rice flour
Instructions
- Brown Butter: Melt butter over medium low in a small dutch oven or large sauce pan. It will bubble up quite a bit, this is normal, allow it to turn a nice deep golden brown and become fragrant. As it starts to darken turn off heat.
- Add sugar and brown sugar to pot of hot butter, and mix well. Poor into a large mixing bowl (you can mix this up in the pot if you prefer but it takes a long time to cool). Allow mixture to cool to room temperature. Add vanilla and eggs. Add your choice of flour blend – I prefer the cassava flour version – but both are delicious, salt, and baking soda. Mix this up really well. Add chocolate chips and nuts if you like. The dough must be really cool first or your chips will melt.
- Refrigerate bowl of dough, portion and freeze, or get ready to bake.
- Now’s a good time to preheat your oven to 350. Gluten free flours like the extra little bit of time to hydrate so don’t rush a good thing.
- Portion your dough onto parchment lined backing sheet. I use a size 30 cookie scoop, and rounded balls so these are probably just under a level quarter cup measure. I stagger 8 cookies on a half sheet pan to bake. Bake for 9-12 minutes (about 12-15 minutes for a frozen dough ball straight from freezer) – they will be golden brown and set around the edges and still soft and doughy in the middle but puffed. Remove from oven and cool on pan (they are very fragile). Remove cookies from pan when you can’t take it any longer or when completely cooled and enjoy.
