There is arguably nothing better than a warm, gooey, soft bite of a chocolate chip cookie dipped in a cold, creamy glass of milk. Nothing.
Unless you don’t like chocolate. Like Sam. I joke that this makes it possible for us to be married, because if he doesn’t like it then all chocolate that walks through our front door automatically comes to me. EVERY TIME.
Until now. I’m a proud to say that I’m well on the way to convincing his tastebuds how wrong they are.
The danger is real, folks. My monopoloy on chocolate? It might be fading, and fast.
These. Gluten free. Chocolate. Chip. Cookies. They did it.
I would take credit, but I’m fairly convinced it’s the butter pulling most of the weight around here. The Browned Butter, specifically. (similar to Leftover Lunch, Browned Butter is getting special caps treatment because it’s awesome.)
Imagine the best gooey melty pillowy chocolate chip cookie you’ve ever had. Now imagine it with some toffee-like flavor thrown in. That, my friends, is browned butter.
It’s not hard to make, either. Does it take some extra time? Sure. Is it worth the itty bitty amount of extra effort? You betcha.
I made this cookie recipe 3-4 times, and each and every time I followed this tutorial on browning butter by Joy the Baker, because it’s superb and the pictures are oh-so-helpful and there is probably nothing I love more than cooking + a little bit of sass and humor. Here’s the best piece of advice I gleaned from the article and my own experience:
“Whatever you do, do not multitask. As soon as you step away from your pan, it’s scientifically proven, you’re going to burn your butter.”
There you have it. DO NOT MOVE. And no, I’m not going to tell you how many sticks of butter were, ahem, fried to death in the making of this recipe. I’m just not even going to go there.
But when you get it right….this magic happens:
And that sea salt sprinkled on the top you see there? You can NOT skip that step. It’s #2 on the list of cookie secrets. (#1 is pull the cookies out of the oven early to keep them soft.)
You’re ready, you’ve got the whole browned-butter + sea-salt-sprinkling thing down, and I highly recommend you invite a girlfriend or two or three over to help you make/form/devour these babies. Write that on your weekly to-do list like, now.
Chocolate Chip Cookies
- 2 sticks of butter, browned over medium-high heat for 20-25 minutes until brown bits form on the bottom of the pan (Stir often!)
- ¾ c. brown butter
- ¼ c. white sugar
- 2 eggs
- 3 t. vanilla
- ½ t. salt
- 1 t. baking soda
- 1½ c. oat flour (grind oats in a blender or food processor until fine)
- 1¼ c. brown rice flour
- 1 12 oz. bag (1½ c.) chocolate chips, cocoa nibs, or candy of choice
- Sea salt, for sprinkling (optional)
- Brown the butter (see link above for precise directions)
- Once the butter is browned, pour it into whatever bowl you will you to make the cookies and chill the butter for 1 hour.
- After 1 hour, cream the chilled brown butter, sugars, eggs and vanilla until fluffy, about 3 minutes.
- Next, whisk together the dry ingredients, then slowly add into the sugar/egg mixture while the mixer is running.
- When all the dry ingredients have been incorporated, fold in the chocolate chips with a spatula.
- Chill the dough for at least 15 minutes, meanwhile preheating your oven to 350°F and lining cookie sheets with parchment paper.
- When you're ready to bake, form the dough into 1 T. sized balls using your hands or spoons. Place balls 2 inches apart on cookie sheet.
- Bake cookies for 8 minutes or until lightly golden but slightly under-cooked. Sprinkle with sea salt, then let cool for 5 minutes on the pan before removing.