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!
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Servings: 20 -22 cookies
Ingredients
- 1 cup butter (2 sticks, 226 grams)
- ¾ cup granulated sugar (150 grams)
- ¾ cup brown sugar (150 grams)
- 2 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 ½ cups gluten-free measure-for-measure flour* (300 grams, weighed or scooped & leveled)
- 1 ½ cups semi-sweet or dark chocolate chips/chopped chocolate - feel free to use either or a mix (9 oz/255 grams)
- 1 cup toffee bits or chopped Heath bars
- flaky salt - to finish (optional)
Instructions
- First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
- Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
- Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
- Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won't be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.
- Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
- Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
- Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
- Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)
Notes
- Don’t Skip The Chill Time. Really. 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!
- Gluten-Free Flour. We HIGHLY recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. 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. Make sure to weigh the flour or use the scoop and level method to avoid packing extra flour into the recipe.
Video
Find the recipe:
sweetsandthankyou.com/brown-butter-toffee-chocolate-chip-cookies/