Description
These gluten-free brown butter chocolate chip cookies are rich, deeply caramelized, and packed with semisweet chocolate, with crisp rippled edges and soft, dense centers.
Ingrédients
Scale
- 11 tbsp unsalted butter
- 3 tbsp dry milk powder (nonfat or whole)
- 2/3 cup dark brown sugar, packed
- 1/3 cup + 1 tbsp granulated sugar
- 1 tbsp heavy cream
- 1 large egg + 1 egg yolk, room temperature
- 1 tbsp vanilla bean paste or vanilla extract
- 1 tsp honey
- 1 tsp apple cider vinegar
- 1 tsp espresso powder
- 1 1/4 cups 1:1 gluten-free flour blend with xanthan gum
- 1/4 cup light buckwheat flour
- 1 tsp gelatinized maca root powder, optional
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 10 oz semisweet chocolate chips or dark chocolate chunks
- Flaky sea salt, for topping
Instructions
- Melt the butter in a skillet over medium-low heat. As it bubbles, vigorously whisk in the dry milk powder.
- Continuously stir until the milk solids turn deep golden brown and smell fragrant, then immediately pour into a heat-safe bowl and cool to room temperature.
- Whisk together the 1:1 gluten-free flour blend, light buckwheat flour, maca root powder, baking soda, baking powder, and kosher salt in a medium bowl.
- Use an electric mixer on medium speed to cream the cooled brown butter, dark brown sugar, granulated sugar, and heavy cream for 5–7 minutes until lightened and fluffy.
- Mix in the whole egg, extra egg yolk, vanilla bean paste, honey, apple cider vinegar, and espresso powder until the dough turns silky and smooth.
- Fold the dry flour mixture into the wet ingredients just until barely combined.
- Gently fold in the chocolate chips or chunks.
- Press plastic wrap directly onto the surface of the dough, seal the bowl tightly, and refrigerate for 24 hours.
- Portion the dough into 12 equal balls and place them on a tray or in a freezer-safe bag.
- Freeze the dough balls for a final 24 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the frozen dough balls 1 inch apart on the prepared baking sheet.
- Bake for 12 minutes, then carefully pull out the tray and slam it flat on the counter 3 times.
- Return the cookies to the oven and bake for 5–7 minutes until deeply golden.
- Remove from the oven and give the pan one final firm slam on the counter to settle the centers.
- Sprinkle generously with flaky sea salt while the cookies are hot.
- Rest the cookies on the pan for 5 minutes before transferring them to a wire rack to cool.
Notes
Do not skip the full 48-hour resting time: refrigerate the dough for 24 hours, then freeze the dough balls for another 24 hours. Bake the dough straight from the freezer at 375°F for thick, rich centers. Slamming the baking sheet during and after baking creates the signature rippled edges and dense centers.
- Temps de préparation: 30 minutes
- Temps de cuisson: 17 to 19 minutes
- Catégorie: Dessert
- Méthode: Bake
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 390
- Sucre: 25g
- Sodium: 250mg
- Graisse: 22g
- Graisse saturée: 13g
- Graisses insaturées: 8g
- Gras trans: 0g
- Glucides: 45g
- Fibres: 3g
- Protéine: 5g
- Cholestérol: 65mg