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The title, “Best Gluten Free Brown Butter Chocolate Chip Cookies” is appropriate, but I really feel that this is the best chocolate chip cookie I have ever had, gluten free or not! You have to try this recipe! It contains bits of melted English Toffee, but you can make plain toffee by using the same recipe and omitting the chocolate. To die for!!! Don’t miss the video to see their texture!
Brown butter lends a caramel flavor to baked goods. On top of that, the bits of English toffee boosts those flavor even more. I’m going to try them with nuts next time I bake them! I’m sure you can omit the toffee, but why would you, right?
This recipe was adapted from Rick Martinez.
Gluten Free Brown Butter Chocolate Chip Toffee Cookie
- 1 cup 1/2 pound or 2 sticks Browned Clarified Butter cooled (or dairy-free margarine)
- 1 cup dark brown sugar packed
- 1/3 cup granulated sugar
- 2 cups plus 2 tablespoons Gluten Free All-Purpose Flour Blend
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 9 pieces English Toffee chopped into 1/4-inch pieces
- 1-1/2 cups gluten free semi-sweet chocolate chips or roughly chopped gluten free chocolate (Nestle's or for dairy-free, Enjoy Life Minis)
Line up to 4 baking sheets with silicone baking mats or parchment paper; set aside.
Add the cooled browned clarified butter to the bowl of your mixer fitted with the paddle attachment. (The whisk attachment can work as well.) Add both sugars and beat on medium speed for 2 minutes using a stand mixer/4 minutes using a hand mixer.
In a separate bowl, whisk together the flour blend, baking soda, and salt; set aside.
Add the eggs, one at a time to the butter-sugar mixture and beat on medium speed until just combined before adding the next egg.
Add the vanilla and beat on low to combine.
Add the dry mixture all at once and beat on medium until creamy.
Using a silicone spatula, fold in the chocolate chips and English toffee. Set the cookie dough aside to allow the dry mixture to absorb the butter. (See the size of the 9 pieces of English Toffee that I used in this photo.)
Preheat the oven to 375ºF with a shelf in the middle.
Scoop 2 tablespoons of cookie dough onto the prepared baking sheets and bake for 10 minutes. (A spring-action scooper works perfectly.) You can fit 9 dough balls on the cookie sheet comfortably. However, you can also fill two of them with 11 balls. Do not flatten the dough. Do not refrigerate the dough between baking the batches of cookies.
Allow the cookies to cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. Serve when you desire. Some people enjoy them warm while others don't appreciate them until about 2 hours after baking when they are set.