Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (280g) gluten-free all-purpose flour blend
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Place the butter in a small saucepan over medium heat. Melt and continue cooking, whisking constantly. Once the butter foams and you see small brown specks forming and it smells nutty, remove from heat immediately and let it cool for 5 minutes.
  2. In a large bowl, beat the browned butter with brown and white sugars until the mixture looks fluffy and pale. Beat in the egg and vanilla extract until the batter is smooth and well-emulsified.
  3. Sift the gluten-free flour, baking soda, and salt directly into the wet mixture. Mix on low speed or stir by hand just until no flour streaks remain.
  4. Gently stir in the chocolate chips using a spatula.
  5. Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and a deep mahogany color, but the centers still look slightly soft. Let them cool on the pan for 5 minutes before moving to a wire rack.