Admittedly, this is the first time we have ever browned butter. And it was worth every step and extra pot to wash. These will keep on the counter for a week in your Meal Tub cookie container or in the freezer for up to 3 months. And they are delish frozen!
If you are celiac or eat a gluten free diet these cookies will change your world.💘 So far it has worked with most of the flours we have tried.
GLUTEN FREE CHOCOLATE CHIP COOKIE RECIPE
1 3/4 all purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar (you can do 3/4 brown sugar and 1/4 white or any other variation you feel like for a bit of a different flavour and texture)
1 tablespoon milk (we used oat milk)
2 teaspoons vanilla
1 cup chocolate chips
1️⃣ whisk flour, baking soda & salt until combined. set aside.
2️⃣ brown your butter- melt butter in a saucepan over medium heat. once it is melted, whisk it constantly until it begins to foam. continue to whisk until it begins to brown on the bottom. pour into a large glass mixing bowl
3️⃣ add milk & sugar and mix well. Add egg and vanilla and continue to mix until it is smooth and creamy.
4️⃣ mix the dry ingredients into the wet and stir until well combined. add in chocolate chips.
5️⃣ cover the bowl and put it in the fridge for 30 minutes.
6️⃣ meanwhile preheat the oven to 350F.
7️⃣ scoop the cookie dough onto a prepared baking sheet. bake 10-12 minutes until golden
8️⃣ let cool and then devour. best if you add ice cream when they are still warm.
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