In January, I posted my original recipe for Browned Butter Chocolate Chip Cookies. Time to post the recipe for everyone who is gluten free!
Almost everyone has a favorite chocolate chip cookie recipe. Some cookies may be completely crisp; some may be very soft. I like mine crisp on the outside and ooey, chewy, chocolatey on the inside. In this version, I have added a twist: These cookies were made with browned butter that adds a big flavor burst, but they are still crisp on the outside and chewy and chocolatey on the inside. Warning: If you eat one, you will want more! And your gluten loving friends will want them, too!
THE INSIDE SCOOP
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will typically be less than 1 cup. When baking, it is always best to use a food scale to measure ingredients.
Brown Butter- So Good Musicians Rap About It!
American butter is 16%-18% water, 2-4% milk solids plus sometimes salt, and about 80% butterfat. When butter is browned, the water cooks out of the butter and the fat becomes more concentrated and takes on an amazing nutty flavor. However, removing the water and concentrating the fats create quite a challenge in finding the right balance between the fats, flours, and additional ingredients in baked goods. Measuring the weight of most ingredients is the most accurate way of achieving desired results.
To brown butter: Do NOT use a non-stick or dark colored skillet to brown the butter. It is essential to be able to determine the color of the butter as it browns. Once the butter melts and the water evaporates, the butter will brown quickly and can burn easily if not removed from heat in time.
Before browning the butter, place a plastic container in a bowl filled with a couple inches of ice water. Do not use a metal or glass container as the browned butter can pick up a metallic taste as it cools and a glass container can crack. Be sure the inside of the container remains dry. Once the butter browns to a golden color, it needs to be cooled immediately, otherwise it will continue to cook and can burn.
As the butter browns, it will become somewhat foamy and browned milk particles will sink to the bottom. The browned milk particles have a wonderful nutty flavor and are good to include in the cookies. However, if the butter has burned slightly, pour the browned butter through a small sieve and into the container. This method will remove most of the burnt milk particles.
When you are done, you will have a beautiful, deep golden brown butter with darker milk particles on the bottom. The darker milk particles are completely useable and very flavorable.
Let the browned butter cool completely and become firm, but not hard. Once the water is cooked out, browned butter will become much harder than the original butter if chilled. Browned butter adds an excellent flavor to most foods that are cooked in butter. I typically brown a pound of butter at a time and store the extra for the next time I want it. To store, cover and refrigerate. Note: Butter can be browned several days in advance.
For this recipe, measure out 180 grams of the firm, room temperature browned butter.
Just a Few More Notes:
Dark brown sugar is necessary for this recipe because dark brown sugar has a higher moisture content than light brown sugar or granulated sugar, due to the greater amount of molasses left in the sugar, and replaces some of the moisture that was removed from the butter. Two tablespoons of water are added to the cookie dough, also, to replace the water cooked out of the butter.
Avoid incorporating excess air into the cookie batter by gently folding the wet and dry ingredients together.
Since gluten free flours do not absorb moisture as readily as wheat flours, refrigerate the dough overnight so that the flour becomes hydrated. Also, once you have mixed your dough, line a baking sheet with waxed paper and spread the cookie dough on it before covering and refrigerating. This will ensure that all the cookie dough is uniformly chilled and it will be much easier (and less sticky!) to roll the cookie dough into balls before flattening slightly and baking.
When you are ready to bake, be sure to line the baking sheets with parchment paper. Parchment paper helps to improve uniform browning on the bottom of baked goods, and it ensures that the cookies will be removed easily from the baking sheet.
Space cookies 3″ apart on the baking sheet so they can spread while baking.
Be sure to bake cookies only 20-21 minutes; DO NOT OVERBAKE! Overbaked cookies will be very dry and excessively crisp.
Bake just until the cookies look set. Cookies will be VERY soft when they come out of the oven; let them cool on the baking sheet for 5 minutes so they do not fall apart. (Yes, I know they look and smell SO GOOD! but wait 5 minutes!) After 5 minutes, use a spatula to remove them from the baking sheet and place on a cooling rack so they can cool completely.
Just a little aside: In the next picture, the cookies are on a glass plate. That plate belonged to my grandmother and she got it during the Great Depression. Yes, it is Depression Glass and a loving memory of my grandmother.
Crisp on the outside, soft, smooth, and chewy on the inside, and gluten free! Make the Browned Butter: Fill a medium bowl with approximately 1 -2 inches of ice water. Place a plastic container in the middle of the ice water, making sure to keep the inside of the plastic container dry. Place the butter in a skillet (do not use a non-stick pan or a pan with a dark lining) and place over low heat; cook until butter sticks are melted. Continue cooking, occasionally stirring gently, until butter develops a golden color and browned milk solids begin to settle on the bottom of the pan. This may take 15-20 minutes. Remove the skillet from the heat and pour the browned butter into the plastic container sitting in the bowl of ice water. Let the butter cool until it has softly solidified and cooled room temperature. Make the Cookies: In a small bowl, whisk together My Gluten Free Flour Mix, xanthan gum, baking soda, and salt; set aside. In a large bowl, or the bowl of a stand mixer, cream together the 180 grams of prepared browned butter and the dark brown sugar on low speed. Add the eggs, water, and vanilla; mix on low speed until eggs are completely incorporated and mixture is light and thick. By hand, stir in the flour mixture and the chocolate chips. Spread cookie dough on a sheet pan covered with waxed paper. Cover and refrigerate overnight. To bake: Preheat oven to 300 degrees. Line 2 large baking sheets with parchment paper. Measure out 1 ounce of dough (about the size of a walnut) for each cookie; flatten slightly. Place on lined baking sheets, spacing cookies about 3” apart. Bake at 300 degrees for 20-21 minutes, until cookies look dry. Cookies will be soft to the touch. Let cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer cookies to a cooling rack. Repeat until all of the cookie dough has been baked. Let cookies cool completely. Enjoy!Gluten Free Browned Butter Chocolate Chip Cookies
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
*My Gluten Free Flour Mix:
70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour
This equals 155 g. per 1 cup.
To make a large batch at once, I multiplied the above amounts by 8:
560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca
This makes 1240 g./ 8 cups of Gluten Free Flour Mix
Please Note: Although both volumetric and weight measures are provided, the volumetric measures should be considered approximations. One cup is 155 g. by weight; it may not equal 1 cup by volume.
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