Brown Butter & Salted Chocolate Chip Cookies
These were inspired by Bon Appétit's own recipe and I put a little healthy twist on them.
Ingredients
- 1/2 cup 1 sticks unsalted butter
- 1 cups Bob's Red Mill 1:1 Gluten-Free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup coconut sugar
- 1 large egg room temperature
- 1.5 Tbsp maple syrup
- 3 oz. chocolate toffee bar chopped into ¼-inch pieces
- Flaky sea salt Maldon
Instructions
- Preheat oven to 375 F.
- Over medium heat, cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes.
- Pour browned butter in a heat proof large bowl (not plastic) and let cool slightly for about 10 minutes.
- Meanwhile whisk flour, baking soda, and kosher salt in a medium bowl. Put aside.
- Add coconut sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated about 1 minute.
- Add egg and maple syrup, increase mixer speed to medium-high, and beat until mixture thickens at about 1 minute.
- Reduce to low speed and add dry ingredients to combine.
- Fold in chocolate toffee pieces with a rubber spatula.
- Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will thicken as it sits.
- Line baking sheet with parchment paper.
- Scoop out dough and roll into 1-1.5 inch balls. Place on lined baking sheet about 2-3 inches apart.
- Bake cookies in oven about 8–10 minutes until golden brown. Take out and let cool on baking sheets about 10 minutes.
- Transfer to a wire rack and let cool completely.
- Serve warm.
Notes
I halved the recipe shown in the Bon Appètit recipe, but you can easily double it for the full amount of cookies. If you are making this with another gluten-free flour, you'll want to make sure the appropriate adjustments and additional ingredients are added to replicate the recipe with your flour.