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.
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.)
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