Irresistibly Chewy Gluten-Free Brown Butter Chocolate Chip Cookies: The Ultimate Recipe

Discover the ultimate cookie experience with these exquisite gluten-free brown butter chocolate chip cookies. Each bite offers a symphony of flavors and textures – from their beautifully golden, crisp edges to their wonderfully chewy centers, infused with rich, nutty brown butter. This isn’t just a cookie; it’s pure cookie perfection, redefined for gluten-free indulgence.

Having dedicated years to the art of baking, I’ve crafted countless recipes, but when asked about my absolute favorite, the answer is always unequivocally: gluten-free chocolate chip cookies. There’s something inherently comforting and universally loved about a classic chocolate chip cookie, and finding the perfect gluten-free version has been a delicious journey.

My passion extends to all forms of this beloved treat, whether it’s the towering, bakery-style giants, the delicate thin and crispy varieties, or even the wholesome goodness of oatmeal chocolate chip cookies. Each brings its own unique charm to the table.

However, among all these cherished recipes, one stands out as truly exceptional: these Gluten-Free Brown Butter Chocolate Chip Cookies. What elevates them to such a high pedestal? It’s the harmonious blend of textures and an incredible depth of flavor. Picture this: perfectly golden, slightly crisp edges giving way to a soft, melt-in-your-mouth chewy center. Then, a cascade of tastes—the rich, nutty notes of brown butter, the luxurious pools of melted chocolate, and a subtle hint of sea salt that balances every sweet indulgence. These cookies encapsulate everything I adore about a truly great cookie, all wrapped up in one simple yet sophisticated recipe.

Despite their gourmet appeal, these cookies are surprisingly unfussy to create. The secret lies in mastering one straightforward technique: browning butter. Beyond that, it’s all about combining accessible, high-quality ingredients to achieve an unparalleled result. Let’s dive into the details that make these cookies truly the best you’ll ever bake.

Crafting Perfection: Essential Ingredients for These Cookies

The foundation of any exceptional cookie lies in its ingredients. For these gluten-free brown butter chocolate chip cookies, we focus on simple, yet powerful components that work together to create an unforgettable treat.

• Butter: This is where the magic begins. You can choose salted butter for an enhanced depth of flavor that complements the sweetness, or unsalted butter if you prefer meticulous control over the salt content. Both variations yield fantastic results, so feel free to use what you have on hand or what you typically prefer for baking.
• Brown Sugar & White Sugar: The perfect cookie texture is achieved through a thoughtful blend of sugars. Brown sugar contributes moisture and a delightful chewiness, along with hints of caramel. White granulated sugar ensures those coveted golden, crisp edges. This combination is key to balancing both flavor and texture.
• Eggs + An Extra Egg Yolk: Eggs are vital for binding and structure. Adding an extra egg yolk is a little secret that significantly boosts the cookies’ richness and chewiness, perfectly harmonizing with the profound flavor of brown butter. If you’re new to separating eggs, this helpful tutorial offers three easy methods.
• Vanilla Extract: A generous amount of pure vanilla extract is indispensable. Its warm, aromatic notes beautifully intertwine with the nutty, toffee-like nuances of brown butter and the luxurious depth of melted chocolate, elevating the overall flavor profile.
• Gluten-Free Measure-for-Measure Flour Blend: Selecting the right gluten-free flour is paramount for success. I highly recommend a high-quality measure-for-measure gluten-free flour blend, such as King Arthur Measure-For-Measure flour. This specific blend is my go-to for nearly all cookie recipes, as it consistently delivers excellent texture. Crucially, ensure your chosen blend contains xanthan gum, which provides necessary structure and elasticity often missing in gluten-free baking. Accurate measurement, either by weight or using the spoon and level method, is critical for ideal cookie consistency.
• Cornstarch: Our subtle secret ingredient! Just a touch of cornstarch contributes to a wonderfully delicate, slightly crisp exterior while keeping the cookie interior incredibly tender and soft. It’s a game-changer for texture.
• Baking Soda & Baking Powder: These leavening agents are responsible for the cookies’ perfect lift and spread. To guarantee your cookies rise beautifully, always ensure your baking soda and baking powder are fresh. You can easily test their potency with these quick and simple tests.
• Chocolate Chips: The heart of any chocolate chip cookie! I love to use a mix of dark chocolate chips and semi-sweet chocolate chips for a complex flavor, but feel free to tailor this to your preference. Milk chocolate chips will yield a sweeter cookie, while high-quality chocolate chunks will provide luxurious pools of melted chocolate throughout.
• Flaky Sea Salt (Optional but Recommended): A light sprinkle of flaky sea salt over the warm, baked cookies is not strictly necessary but highly recommended. It enhances the chocolate and brown butter flavors, providing a delightful contrast and a sophisticated finish.

Baking Bliss: Step-by-Step Guide to Gluten-Free Brown Butter Chocolate Chip Cookies

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the full recipe card located below. This section provides a general overview of the baking process.

1. Brown & Cool The Butter. Begin by melting the butter in a light-colored saucepan over medium heat. Whisk continuously to prevent scorching. As the butter cooks, it will foam, then the milk solids at the bottom will start to turn golden, then brown. Look for a rich, amber color (like honey) and a distinct nutty aroma. Immediately remove the pan from the heat and transfer the browned butter, including all those flavorful brown bits, to the bowl of your stand mixer or a large mixing bowl. Allow it to cool for 10-15 minutes until it’s no longer hot to the touch. This cooling step is crucial to prevent scrambling the eggs later.
2. Combine Brown Butter & Sugars. Once the browned butter has cooled slightly, add both the granulated sugar and brown sugar to the bowl. Using the paddle attachment of your stand mixer (or a hand mixer), beat on medium speed for 2-3 minutes. Continue mixing until the sugars are thoroughly combined with the butter, creating a light, fluffy mixture that resembles wet sand. This creaming process incorporates air, contributing to the cookies’ final texture.
3. Incorporate Eggs + Vanilla. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This allows for proper emulsification, preventing a greasy cookie. After both eggs and the extra egg yolk are mixed in, stir in the vanilla extract until just combined. The mixture should appear smooth and creamy.
4. Add Dry Ingredients & Chocolate Chips. In a separate bowl, whisk together your gluten-free flour blend, cornstarch, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just a few streaks of flour remain. Avoid overmixing, as this can lead to tough cookies. Finally, fold in the chocolate chips until they are evenly distributed throughout the dough.
5. Scoop & Chill The Dough. Using a large cookie scoop (approximately 3 Tablespoons per scoop), portion out uniform balls of cookie dough. Place them in an airtight container, cover securely, and refrigerate for at least 2 hours, or ideally, up to 24 hours. Chilling the dough allows the flavors to meld and prevents excessive spreading during baking, resulting in a more flavorful and perfectly shaped cookie.
6. Preheat Oven & Prep Baking Sheets. When you’re ready to bake, remove the chilled cookie dough from the refrigerator and let it sit at room temperature for a few minutes while your oven preheats completely to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking, promotes even baking, and makes for easy cleanup. Using two sheets allows you to alternate batches efficiently.
7. Bake & Cool The Cookies. Gently roll 6 cookie dough balls between your palms to smooth them out and place them onto one of the prepared baking sheets, ensuring adequate space between each. Bake for 10-12 minutes, or until the edges are beautifully golden brown and the centers appear just set but still slightly underdone. This ensures a chewy interior. Allow the cookies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. Repeat this process with the remaining cookie dough.
8. Serve & Store. These cookies are best enjoyed shortly after cooling, perhaps with a glass of milk or a cup of coffee. To store any leftovers, place them in an airtight container at room temperature for 2-3 days. For longer storage, the baked cookies can be frozen for up to 2 months. Simply thaw at room temperature before enjoying.

Frequently Asked Questions & Expert Tips for Perfect Cookies

Even with a stellar recipe, a few common questions and expert tricks can make all the difference in achieving truly outstanding gluten-free brown butter chocolate chip cookies. Here’s what you need to know:

Unlock Success: Use The Right Baking Tools

• Our Favorite Gluten-Free Flour Blend. This specific blend has been tested extensively and consistently delivers gorgeous, tender cookies, cakes, and brownies. It’s truly a game-changer for gluten-free baking!
• High-Quality Light-Colored Cookie Sheets. Using light-colored aluminum cookie sheets is crucial. They conduct heat evenly and gently, preventing the bottoms of your cookies from scorching and ensuring a consistent golden-brown finish.
• Parchment Paper. This isn’t optional; it’s essential! Parchment paper creates a vital barrier between your delicate cookie dough and the hot baking pan. This not only promotes more even cooking but also guarantees that your cookies will never stick, making removal a breeze.
• Large Cookie Scoop (3-Tablespoon Size). Consistency is key for uniform baking. This specific size cookie scoop ensures that each cookie is roughly 3 tablespoons, leading to even baking times and perfectly sized cookies.

Why is careful measurement so important for gluten-free cookies?

Measure Carefully! The secret to truly perfect cookies, especially when baking gluten-free, lies in precise flour measurement. Unlike traditional wheat flour, gluten-free blends can be much more absorbent and dense. The most accurate method is to measure your flour by weight using an inexpensive kitchen scale; this will give you the best results every single time. If you don’t have a scale, always use the spoon and level method. Never scoop the flour directly with your measuring cup, as this compacts the flour and can add up to 25% too much, leading to dry, crumbly cookies.

How can I make my cookies look extra pretty and perfectly round?

Make Them Extra Pretty! For those bakery-perfect, flawlessly round cookies, here’s a professional trick: immediately after removing the hot cookies from the oven, take a large round cookie cutter (one that’s slightly larger than your baked cookies) or even a glass. Place it over a cookie and gently swirl it around the edges, effectively “scooting” the warm cookie into a perfect circle. For an added touch of gourmet elegance, press a few extra chocolate chips onto the tops of the warm cookies and sprinkle with a pinch of flaky sea salt!

Can I substitute dairy-free butter to make these cookies dairy-free?

Can I Make Them Dairy-Free? Unfortunately, no. This recipe specifically relies on the unique properties of dairy butter. Vegan butter, dairy-free butter, and margarine do not contain the same milk solids that are essential for the browning process. It’s these milk solids in traditional butter that caramelize and develop the rich, nutty, toffee-like flavor that defines “brown butter” (beurre noisette) and makes these cookies so distinctively delicious. Without this key element, the cookies would lack their signature depth of flavor.

Why do I need to chill the cookie dough?

Chilling the cookie dough is a non-negotiable step for several reasons. Firstly, it allows the flour to fully hydrate, resulting in a more tender and flavorful cookie. Secondly, the cold butter in the dough takes longer to melt in the oven, which prevents the cookies from spreading too quickly and ensures those desirable chewy centers and crisp edges. Finally, chilling allows the brown butter’s complex flavors to deepen and fully permeate the dough, enhancing the overall taste profile significantly.

My cookies spread too much! What went wrong?

If your cookies spread excessively, a few factors could be at play:

1. Insufficient Chilling: Ensure your dough is chilled for the minimum recommended time (2 hours, ideally longer).
2. Warm Butter: Make sure your browned butter has cooled properly before mixing. If it’s too warm, it can make the dough too soft.
3. Incorrect Flour Measurement: Too little flour (or improperly measured flour) can lead to thin, spreading cookies. Always weigh your flour or use the spoon and level method.
4. Oven Temperature: An oven that isn’t hot enough can cause cookies to spread before setting. Use an oven thermometer to verify accuracy.

Explore More Gluten-Free Cookie Recipes

If you love these brown butter chocolate chip cookies, you’ll be thrilled to discover our other fantastic gluten-free cookie creations. Each recipe is designed to deliver incredible flavor and texture, proving that gluten-free baking can be just as delicious, if not more!

Thin & Crispy Gluten-Free Chocolate Chip Cookies

Gluten-Free Levain Chocolate Chip Cookies (Thick, Bakery-Style!)

Gluten-Free Sprinkle Chocolate Chip Cookies

Recipe Card: Gluten-Free Brown Butter Chocolate Chip Cookies

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Gluten-Free Brown Butter Chocolate Chip Cookies

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5 from 5 reviews

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  Author: Emily Dixon, Sweets & Thank You
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  Total Time: 2 hours 55 minutes
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  Yield: 18-20 Cookies
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  Diet: Gluten Free

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Description

Experience cookie perfection with these gluten-free brown butter chocolate chip cookies: golden, crisp edges, irresistibly chewy centers, and a burst of rich flavor in every bite!

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Ingredients

Wet Ingredients:

• 1 cup unsalted butter, cut into cubes (2 sticks, 8 oz.). If using salted, omit added salt in dry ingredients.
• 3/4 cup packed light brown sugar (150 grams)
• 3/4 cup granulated sugar (150 grams)
• 2 large eggs + 1 extra large egg yolk (room temperature preferred)
• 1/2 Tablespoon pure vanilla extract

Dry Ingredients:

• 2 1/2 cups gluten-free measure-for-measure flour blend, precisely weighed or scooped & leveled (300 grams)*
• 1 Tablespoon cornstarch (8 grams)
• 1 teaspoon fine sea salt (reduce to 1/2 tsp if using salted butter)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups high-quality semi-sweet or dark chocolate chips/chopped chocolate (a mix is highly recommended for best flavor)
• Additional chocolate chips & flaky sea salt, for garnish (optional but recommended)

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Instructions

1. Brown & Cool The Butter. In a light-colored saucepan, melt the butter over medium heat, whisking constantly. Continue to cook, whisking, until the butter foams, then turns a golden-brown color with a distinct nutty aroma. This process happens quickly once foaming begins, so watch carefully! Immediately remove from heat and transfer the browned butter (including all the flavorful brown bits at the bottom of the pan) to the bowl of your stand mixer or a large mixing bowl. Allow it to cool for 10-15 minutes until it’s just warm to the touch, not hot.
2. Combine Brown Butter & Sugar. Once the browned butter has cooled, add both the brown sugar and granulated sugar to the bowl. Mix with the paddle attachment on medium speed for 2-3 minutes until the sugars are fully incorporated and the mixture has a light, sandy texture.
3. Add Eggs + Egg Yolk One At A Time. Incorporate the eggs and the extra egg yolk, adding them one at a time. Blend well after each addition to ensure thorough mixing and emulsification.
4. Mix In The Vanilla. Stir in the pure vanilla extract until it’s just combined with the wet ingredients.
5. Add Dry Ingredients. In a separate bowl, whisk together the gluten-free flour, cornstarch, salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture, mixing on low speed until the dough is just combined and no streaks of dry flour remain. Be careful not to overmix. Fold in your chocolate chips until evenly distributed.
6. Scoop & Chill The Dough. Use a large cookie scoop (about 3 Tablespoons in size) to portion out uniform cookie dough balls. Place them in an airtight container, cover, and chill in the refrigerator for a minimum of 2 hours, or up to 1 day. This chilling period is crucial for flavor development and prevents excessive spreading.
7. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the chilled dough from the refrigerator. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure even baking and prevent sticking.
8. Bake & Cool The Cookies. Gently roll 6 cookie dough balls between your palms to smooth their shape. Place them onto a prepared baking sheet, leaving ample space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers still look slightly underdone and soft. This ensures a chewy interior. Allow the cookies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. Repeat with the remaining dough.
9. Serve & Store. Enjoy these delicious cookies once they’ve cooled down to your liking. Leftover baked cookies can be stored in an airtight container at room temperature for 2-3 days. For longer storage, freeze the baked cookies for up to 2 months.

Notes

• Gluten-Free Flour. For optimal results, we highly recommend using King Arthur Measure-For-Measure Gluten-Free Flour blend. If you opt for another brand, ensure it explicitly states “measure-for-measure” or “cup-for-cup” and contains xanthan gum. Do not substitute with single-grain flours like almond flour, coconut flour, or oat flour, as they have different absorption rates and will not yield the desired texture.
• Precise Measurement is Key! The consistency of your cookies largely depends on accurate flour measurement. For the most reliable results, weigh your flour using a kitchen scale. If you don’t have a scale, use the spoon and level method: gently spoon flour into your measuring cup until it overflows, then level off the excess with a straight edge. Avoid scooping directly with the measuring cup, as this compacts the flour, resulting in dry, dense cookies.
• A Trick For Beautifully Round Cookies. To achieve perfectly round cookies, a baker’s secret is to use a large round cookie cutter (or even a glass) slightly larger than your baked cookies. Immediately after removing the hot cookies from the oven, place the cutter around a cookie and gently swirl it to coax the edges into a neat, circular shape. For an extra touch of beauty and flavor, press a few more chocolate chips onto the warm cookies and sprinkle with flaky sea salt.

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  Prep Time: 25 minutes
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  Chill Time: 2 hours
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  Cook Time: 30 minutes
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  Category: Cookies, Gluten-Free Desserts
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  Method: Baking, Oven
• 
  Cuisine: American, Dessert

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