I do a lot of baking for something: office parties, birthdays, people coming to visit, you get the point. I absolutely love doing that. I love sharing my passion for baking (read: eating) with everyone I know. I especially love being able to say “oh and by the way, these cookies/cupcakes/muffins are gluten free!” People tend to think gluten free baked goods must taste terrible. People are silly.
As much as I love the aspect of sharing food I’ve made with people, sometimes there’s nothing better than baking something for just you. Well, in this case, just my boyfriend RCW and me. I didn’t have to worry about making a big enough batch to feed 30 people, I didn’t have to plan anything. I just decided I wanted a cookie or ten, looked in my pantry and went from there.
I’ve been wanting to make cookies using brown butter for a while now. A lazy Sunday at home like yesterday seemed like the perfect opportunity. If you’re not familiar with browning butter, don’t be intimidated! The best step-by-step tutorial I’ve seen comes from How Sweet It Is. Read up and then try it yourself, the results are worth the minimal effort it takes.
Apart from the brown butter, everything else is totally straightforward and uses ingredients you’ll definitely have on hand.
The dough will be warm from the brown butter and feel a little wetter than most doughs you’re used to. For those reasons, I decided to chill the dough to keep it from spreading like crazy or not cooking well. I scooped the dough using my medium OXO cookie scoop and then chilled it for about two hours. I wish I could say that during this chilling time I did something productive, but alas we just continued on our Netflix binge of Dexter. So creepy, yet somehow so addicting.
As you can see, the cookies still spread. That’s okay–yes, they’re fairly thin, but “crispy” is not a word you could ever use to describe them. They’re just as chewy as you want a good cookie to be, but the edges have a good bite to them still. The brown butter adds a nutty flavor to the cookies. RCW thought there was peanut butter in them, actually. No nuts, though, just a deep flavor that’s especially set off by only using brown sugar.
I always recommend using chopped chocolate to bake with when possible. Obviously chocolate chips are easy and delicious and most people probably have them on hand, and of course I use them, too. But if you’re looking for that blissfully melty chocolate bite, like in the picture above, chopped chocolate is the way to go. For this batch, I chopped up one bar of semi-sweet Ghiradelli. Feel free to use any mix-ins you want, or none at all.
Also, feel free (make that encouraged) to make and eat these cookies all while watching your latest Netflix obsession. It makes them taste even better.
GF Brown Butter Chocolate Chunk Cookies
Makes: ~20 medium cookies Prep: 15 min + 2 hours chill Bake: 10 min
1 stick butter
1 cup light brown sugar
1 egg + 1 egg yolk
1 teaspoon vanilla
1 ½ cup gluten free all purpose flour (for these, I used Jules’ AP Gluten Free Flour)
½ teaspoon baking soda
1 bar chocolate, chopped (Or 1 cup other mix-in)
1. Brown the butter: heat butter in a small saucepan over medium heat, stirring constantly. When butter turns to a light brown color, remove from heat immediately. It will smell caramel-y. Pour into the mixing bowl, allow to cool. Use cooling time to get rest of ingredients ready.
2. Once cooled, add sugar to butter. Beat on high speed until combined.
3. Add egg + egg yolk and vanilla, mix until combined.
4. Whisk together flour, baking soda and salt in a separate bowl. Slowly add to wet ingredients.
5. Stir in chopped chocolate.
6. Scoop rounded tablespoons of dough onto parchment paper lined sheet. Chill dough before baking, I did 2 hours. 1-24 hours is appropriate.
7. Heat oven to 350.
8. Bake 9-10 minutes or until centers are just starting to firm up. Cookies may look underdone when you remove them from the oven, but will finish cooking on the sheet for 5 minutes. Move to wire rack to finish cooling.