Gluten Free Brown Butter Chocolate Chip Cookies

Ingrédients

• 110 grams Unsalted Butter
• 100 grams Sugar (I used caster sugar, superfine sugar will also work well.)
• 100 grams Light Brown Sugar
• 1 teaspoon Vanilla extract
• 1 Large Egg (Weighs 50g without the shell) (Room temperature)
• 280 grams Gluten free All-purpose flour (AKA Gluten free plain flour in the UK)
• 2 tablespoons Cornstarch (AKA Cornflour in the UK)
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 teaspoon Xanthan Gum (Omit if the flour blend already contains xanthan gum. )
• 100 grams Chocolate Chips (Use your preferred chocolate Semi-sweet or Dark chocolate.)

Préparation

1. 1

   Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.

2. 2

   Once the butter is completely melted, you'll notice tiny bubbles emerging on the surface. Stir consistently using a whisk.

3. 3

   Watch for the butter to start foaming. While stirring, keep a keen eye on its color transformation—starting from yellow to a gentle tan, and finally achieving a golden brown hue. Typically, this process takes approximately 5-8 minutes.

4. 4

   When the butter hits a rich, deep golden brown shade with small speckles at the pan's bottom and releases a nutty fragrance, swiftly take it off the heat. Ensure it doesn't surpass this point, as it can swiftly transition from nicely browned to burnt.

5. 5

   To halt the cooking process and avoid overcooking the butter in the hot pan, transfer it to a heatproof bowl and let it cool for 10 minutes.

6. 6

   In a separate bowl mix together flour, cornstarch, baking soda, baking powder, salt, Xanthan gum and set aside.

7. 7

   Once the butter has cooled in a large bowl mix together the sugar and browned butter until creamy.

8. 8

   Add the vanilla extract and egg into the creamy mixture, then beat until thoroughly blended.

9. 9

   Add the dry mix to the wet ingredients, and mix with a wooden spoon until it has all combined.

10. 10

    Incorporate the chocolate chips by gently kneading them into the mixture, then pop it in the fridge for 15 minutes to let it firm up.

11. 11

    Line 2 baking sheets with parchment paper.

12. 12

    Use a cookie scoop or ice cream scoop to form cookie balls, each weighing 50g. Arrange them on the baking sheet and return the sheet to the fridge for an additional 15 minutes to allow further chilling.

13. 13

    Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.

14. 14

    Distribute the cookie balls evenly between the two baking sheets, ensuring approximately 2 inches of space between each cookie. Keep it to a maximum of 6 cookies per sheet to allow room for spreading.

15. 15

    Place the baking sheet in the middle of the oven and bake for approximately 12-15 minutes, or until the cookie edges have a delicate, golden color. Take them out of the oven and allow them to cool on the baking sheet until they are completely cool and firm before transferring them to a cooling rack.

16. 16

    For the best and most even baking results, place each baking sheet of cookies in the oven one at a time. Positioning them in the center of the oven generally ensures more consistent baking.