When I adapt a classic recipe to be gluten-free, my goal is always the same: keep what works, change what needs to change, and don’t overcomplicate it. In this case, most of the flavor comes from browning the butter and using the right balance of sugar, which makes this recipe a good fit for gluten-free baking.
The result is a cookie with crisp edges, soft centers, and that deep, nutty brown butter flavor — without tasting “gluten-free.”
Which Gluten-Free Flour I Use
For this recipe, I use King Arthur Measure for Measure Gluten-Free Flour. It’s the blend I keep stocked at home and the one I use most often when baking cookies.
In my experience, it bakes up evenly and gives cookies a soft, cohesive texture without any grit. Since it already contains a binder, there’s nothing extra to add. Letting the dough rest is still important — that time helps the flour fully hydrate and improves the final texture.
Claire Saffitz's Gluten-Free Brown Butter Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter
- 2 tablespoons heavy cream half-and-half, or whole milk
- 2 cups King Arthur Measure for Measure Gluten-Free Flour
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon baking soda
- ¾ cup packed dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs cold from the refrigerator
- 1 tablespoon vanilla extract
- 5 ounces bittersweet chocolate disks half coarsely chopped
- 5 ounces milk chocolate disks half coarsely chopped
Instructions
- Add the butter to a small saucepan and cook over medium heat, stirring often. The butter will melt, then foam, and eventually the milk solids will turn golden brown and smell nutty. Continue cooking, scraping the bottom of the pan, until browned bits form.
- Remove the pan from the heat and carefully transfer the browned butter, including all the browned bits, to a large heatproof bowl. Add the heavy cream and let the mixture cool slightly until warm but not hot.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- Add the brown sugar and granulated sugar to the warm browned butter and whisk until smooth and slightly thickened. Add the eggs and vanilla and whisk until glossy and fully combined.
- Add the dry ingredients and whisk just until combined. The dough will look a little loose at first — this is normal. Switch to a spatula, scrape down the bowl, and fold once or twice to make sure everything is evenly mixed.
- Fold in the chocolate and let the dough sit at room temperature for about 5 minutes to firm up slightly.
- Using a large cookie scoop or ¼-cup measure, portion the dough onto a parchment-lined baking sheet, placing the scoops close together. Cover tightly and refrigerate for at least 12 hours and up to 48 hours.
- When ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Place 6 pieces of chilled dough on each sheet, spacing them about 3 inches apart.
- Bake for 11–13 minutes, until the edges are set and lightly golden while the centers still look soft. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.