Ingredients
Scale
- 1 cup or 16 tablespoons salted butter, room temperature + divided in half
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 3/4 cups gluten free flour blend
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 sea salt
- 2 cups dark chocolate chunks, coins or chips
- flake salt, to garnish
Instructions
- In a small saucepan, melt 1/2 cup of the salted butter over medium/low heat. Swirl the pan or use a rubber spatula to stir the butter so that it doesn’t burn (you can always turn the heat to low too). After the butter stops spitting, watch carefully as it will brown very quickly and foam up. Remove from the heat when it has turned brown and smells amazing. Pour the brown butter into a small bowl and place in your refrigerator for at least 30 minutes.
- Preheat your oven to 375 degrees. Line a baking sheet tray with parchment paper.
- Using a stand mixer, beat together the room temperature butter, chilled brown butter, brown sugar and granulated sugar together on medium/high for 2 minutes.
- Scrap down the sides and pour in the vanilla extract and egg. Mix until combine.
- Add in the flour, baking powder, baking soda and salt. Mix until combine and you no longer see any flour.
- Using a rubber spatula or wooden spoon, mix in the chocolate chips.
- Scoop the cookie batter into 1 1/2 teaspoon rounds onto your prepared cooking sheet tray.
- Bake for 6 minutes. Remove from the oven and tap the sheet tray 2-3 times on your countertop to get the cookies to flatten out. Return the pan to the oven for 90 seconds. Remove from the oven, sprinkle each cookie with flake salt and let sit for 1 minute on the sheet tray.
- Carefully remove the cookies with a spatula and let cool on a wire rack. Repeat until all batter has been baked into cookies.
- Prep Time: 30
- Cook Time: 12
- Category: dessert
- Method: oven
- Cuisine: cookies