Soft and chewy Gluten Free Browned Butter Chocolate Chip Cookies made with browned butter and a mixture of dark and milk chocolate chips.
Well I hope you’re all having a FANTABULOUS start to your weekend! There is nothing like a Friday rolling up and parking smack dab in the middle of your driveway to get you all giddy inside.
That is unless your weekend entails work conferences for your hubby, birthday parties, dance classes, teaching Sunday School, and entertaining TWO crazy girlies ALL WEEKEND LONG.
Then approaching Fridays can look quite scary, and may even cause the onset of a few panic attacks.
Okay, I shouldn’t joke about panic attacks. Those things are terrible. Anyone that struggles with that, more power to you because they are s-c-a-r-y!
A little invitation into my personal life right about now, but I had some extremely intense panic attacks a few years back after having a pretty close call with heat stroke. I literally thought I was dying. I NEVER want to ever feel that way again. Phew! Glad that’s over with.
Well if you started reading this post with a peppy upbeat attitude, I probably just squashed all of that. Wah wah!
Let’s lighten up the mood around here.
First, turn up some Kidz Bops tunes nice and loud (lame, but those songs always get my groove going and put a smile on my face) and preheat your oven for some “A-rated get in my belly, perfect for the weekend” cookies!
Like NOW! Seriously, get a move on it.
You don’t want to miss out on a single moment of these Gluten Free Browned Butter Chocolate Chip Cookies.
What? What’s that???
Just another chocolate chip cookie?!
This is no ordinary chocolate chip cookie. You see, browned butter is one of the best things on this entire planet. If you want flavor, and who doesn’t, then you WANT browned butter.
The browned butter gives these cookies an intense buttery, almost toffee like flavor that is downright addictive. I literally had to shoo the neighborhood kids away from these as I was taking pictures. Of course I handed them out as soon as I was done. I’m not that mean.
And it wasn’t just the kids. A couple of dads were out in the street, discretely sending their kids over to request one, two, three cookies at a time. It was like being a celebrity in my very own driveway.
Other than the browned butter, these cookies are just like your everyday favorite soft batch chocolate chip cookie. They’re chewy just like a homemade cookie should be. (Sorry all you crispy cookie lovers. It’s just plain wrong, I tell you!)
I’m totally addicted to Nestle Toll House Dark Chocolate Morsels, but you can fill these babies with any type of chocolate chips you like: milk, semi-sweet, dark, you name it. Or get all wild and crazy and mix up a few flavors. I’m a sucker for the milk and dark chocolate combo. Mmm mmm!
So now get in your most comfy yoga pose, take a few deep breaths, envision how you are going to conquer these next two days, and make yourself some cookies…for future stress relief.
How do you use browned butter?
- 1 stick butter
- ¼ cup shortening
- 2 eggs
- ½ cup dark brown sugar
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- ½ cup brown rice flour
- ⅓ cup coconut flour
- ½ cup sweet sorghum flour
- ½ cup tapioca starch
- ¼ cup cornstarch
- ¾ teaspoon salt
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoon xanthan gum
- 1 cup milk chocolate chips
- ½ cup semi-sweet or dark chocolate chips
- In a small saucepan, melt stick of butter on medium heat. Continue heating, stirring occasionally, until butter mixture becomes a dark amber color and is fragrant, about 5 minutes. Remove from heat and immediately pour into a small bowl. Set aside and allow to cool.
- Once browned butter is cooled to room temperature, begin making dough. In a large bowl or stand mixer, cream together browned butter, shortening, eggs, brown sugar, and granulated sugar until pale and smooth. Add vanilla and mix until combined.
- In a smaller bowl, sift together brown rice flour, coconut flour, sorghum flour, tapioca starch, cornstarch, salt, baking soda, baking powder, and xanthan gum. Add dry ingredients to wet mixture and mix on medium speed until combined. Mix for an additional 2 minutes. Mix in chocolate chips with a spatula or wooden spoon. Cover with plastic wrap and chill for 20-30 minutes.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop walnut sized pieces of dough and roll into balls. Place on cookie sheet 2" apart. Lightly flatten with palm of your hand, still keeping the dough quite thick, but giving it a slight circular shape.
- Bake cookies at 350 degrees for 9-11 minutes until browning on edges. Remove from oven and slide parchment paper onto cooling racks. Allow cookies to completely cool before removing from parchment paper.