Ingredients
Dry Ingredients:
1 1/3 cups (200g) gluten-free measure-for-measure flour
1/4 cup (25g) almond flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
Other Ingredients:
1/2 cup (113g) unsalted butter
1 tablespoon milk of choice
3/4 cup (160g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup (170g) chocolate chips
Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Whisk together the gluten-free flour, almond flour, baking soda, and salt in a medium bowl; set aside.
- In a medium skillet over medium-low heat, melt butter. Stir occasionally until foaming, then continuously as it browns and turns golden with a nutty aroma. Pour into a medium mixing bowl immediately.
- Add milk, brown sugar, and granulated sugar to the browned butter; whisk until smooth.
- Whisk in egg and vanilla until creamy.
- Fold in the dry ingredients using a rubber spatula. Stir in chocolate chips.
- Cover and let the dough rest at room temperature for 30 minutes, or refrigerate up to 5 days for more flavor.
- Scoop dough into 2-tablespoon balls, spacing about 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are golden and centers are set. Cool 5 minutes on the baking sheet, sprinkle with sea salt if desired, then transfer to a wire rack.
Notes
- Gluten-Free Flour: Use a blend containing xanthan gum for best results. King Arthur Gluten-Free Measure-for-Measure or Bob’s Red Mill 1:1 are ideal.
- Dairy-Free: Replace butter with vegan butter (no need to brown), omit milk, and use dairy-free chocolate chips.
- Nut-Free: Replace the almond flour with an additional 1/4 cup gluten-free flour.
- Resting the Dough: 30 minutes is essential for hydration; overnight refrigeration develops deeper flavor.
- Freezing Dough: Scoop, freeze 1–2 hours on a tray, then transfer to a resealable bag. Bake from frozen with 1–2 extra minutes.
- Prep Time: 15 min
- Cook Time: 10 min