Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

Gluten-Free Brown Butter Toffee Chocolate Chip Cookies – These gluten-free cookies are what dreams are made of. Studded with caramel-y toffee bits and plenty of melty chocolate, they’re golden on the outside and gooey on the inside. Yum!

When I got the idea for Sweets & Thank You, one of the first recipes that came to mind for this new site was an incredible, mind-blowing, totally amazing chocolate chip cookie.

Specifically, I wanted to create the best gluten-free brown butter toffee chocolate chip cookie recipe out there. And after many (many) tests, I really feel like we’ve nailed it.

Thanks to both the brown butter and the crispy toffee bits, these gluten-free cookies have a delightful almost caramel taste, with plenty of melty chocolate throughout. Plus, they’ve got my favorite cookie texture–golden and chewy on the outside, with soft middles just begging for a bite.

This is the recipe I wish I could make for you when you first visit Sweets & Thank You. I’d pour you a cold glass of your favorite milk, then slide over a plate with one of these brown butter toffee chocolate chip cookies, golden and warm from the oven. One bite in, and I think we’ll be best friends.

Here’s what you’ll need to make them…

Ingredients For Gluten-Free Brown Butter Toffee Chocolate Chip Cookies:

• Butter. Brown butter makes these gluten-free toffee chocolate chip cookies taste UNBELIEVABLE. It’s like infusing every molecule of the cookies with toffee/caramel flavor. It’s like magic!
• White Sugar & Brown Sugar. Add some sweetness with a mix of sugars. I love the caramel-y notes from the brown sugar!
• Eggs & Egg Yolk. One trick to perfectly chewy gluten-free brown butter chocolate chip cookies is using a mix of eggs and an egg yolk. I know it might seem silly to use just the yolk for that last egg, but please do! It’ll add the richness the batter needs. (Plus, you can save the white for another use!)
• Vanilla. Plenty of vanilla really plays up the caramel-y, toffee flavors in these cookies. So good!
• Baking Powder & Baking Soda. Just what you need for the perfect spread, puff, and softness.
• Salt. I love the balance that salt adds to this gluten-free toffee cookie recipe.
• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour here. It’ll give your cookies the best texture and has a lovely, neutral taste that won’t take over like some flour blends do.
• Chocolate Chips + Chopped Chocolate. You can use all chocolate chips or all chopped chocolate for this recipe, but I especially love using a mix of both (3/4 cup chocolate chips & 3/4 cup chopped chocolate). Visually, the cookies look more interesting, and texturally, you’ll get some great contrast!
• Toffee Bits. Last, but not least is some toffee bits. I usually just use the Heath “Bits ‘O’ Brickle” bits I find in the chocolate chip aisle, but you can use their milk chocolate covered toffee bits, if you prefer. Whatever you can find! You can even go big and make your own if you’re feeling extra.

3 Important Tips For pretty Gluten-Free Brown Butter Chocolate Chip Cookies:

1. Don’t Skip That Chill!

If there’s one big secret to amazing brown butter toffee chocolate chip cookies it’s CHILLING THAT DOUGH. Don’t skip this step! It’ll help the cookies spread properly (they spread too much if not chilled) and gives you the signature golden-on-the-outside/gooey-on-the-inside texture we’re aiming for.

2. Try Finishing With Flaky SalT.

I love garnishing my toffee chocolate chip cookies with a bit of flaky sea salt, like Maldon. It’s pretty and the salt is actually lovely with the toffee and chocolate. It’s not strictly necessary, but it *will* make them look like they came straight from a fancy bakery!

3. How to Make Your Cookies Round.

• CHILL. First, chilling the dough is a great help for getting round cookies. They won’t spread too much when chilled.
• USE A SCOOP. Additionally using a cookie scoop (I’m using a medium/1.5 Tbsp. scoop here)
• DON’T FORGET THE PARCHMENT. Parchment paper on your baking sheet will help you get spread without sticking and gives your cookies that gorgeous golden bottom.
• TRY THE COOKIE CUTTER TRICK. Finally, using my cookie cutter trick will make all the difference. When the cookies are hot out of the oven, use a large round cookie cutter to coax the cookies into perfect circles by moving the cookie cutter in a circular motion around the cookies. (See the video for a visual.)

FAQ & Tricks For The Best Gluten-Free Brown Butter Toffee Chocolate Chip Cookies:

Really. Don’t Skip The Chill Time. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!

How To Brown Butter Correctly. To achieve that signature brown butter flavor, color, and aroma we’re aiming for, it’s important to make your brown butter correctly. You don’t want to use it if it’s burned!

Can I Just Use Regular Butter Instead? Not for this recipe. Our gluten-free brown butter toffee chocolate chip cookies were specifically flavored with the caramel-y notes of brown butter in mind. You technically *could* use melted butter instead, but your cookies won’t have the same rich flavor.

Can I Leave The Toffee Out? Yes! If you’d prefer to make gluten-free brown butter chocolate chip cookies instead of toffee chocolate chip cookies, just leave out the toffee bits. You can choose to add a bit more chocolate to the dough or not–it’s up to you!

The Best Gluten-Free Flour For Cookies. In our experience, the best gluten-free flour for making cookies is King Arthur Measure-For-Measure Gluten-Free Flour. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill.

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