Gluten-free Brown Butter Salted Caramel Chocolate Chip Cookies

Gluten-free Brown Butter Salted Caramel Chocolate Chip Cookies

Gluten-free Brown Butter Salted Caramel Chocolate Chip Cookies – that’s quite a mouth full, I know. Though these are the best chocolate chip cookies I have ever tasted, hands down.

I like to have cookies in the house, mostly for my kids to eat at the end of a meal or for a snack, without getting a whole slice of cake. And I like, as you know, to experiment with new recipes and new combinations. I had some salted caramel sauce from my son’s Bar Mitzvah’s celebration – post to come – so I decided to Google salted caramel chocolate cookies. What I found was a recipe for these wonderfully nutty, delicious, slightly crunchy and salty chocolate chip cookies.

Brown butter seemed to be a new trend a couple of years ago in the United States. Chefs would borderline shame their audience with statements like “If you haven’t been browning butter, you’ve only been living half your life.” Truthfully, browning butter has been used in international cuisine for many years – it is called Beurre Noisette in France, and in Italy we have been using it for our Burro e Salvia sauce – though it seems that its debut in the baking and pastry world has been only recent.

Browning butter is quite a simple technique. Heat a medium-sized skillet over medium-high heat, add unsalted butter and allow to melt. Once the butter is melted completely, turn the heat down to medium. Occasionally swirl the pan to ensure that the milk solids are being evenly browned. The browned butter is ready when the milk solids become golden brown in color, oil slightly darkens in color, and the butter has a nutty aroma, about 2 to 3 minutes. Immediately transfer oil and solids to a bowl. You can strain the oil from the solids if desired, however, the milk solids add a lot of flavor to cookies or other baked goods.

This recipe requires a few steps, the cookies look like they have freckles, and they don’t keep their round shape, because the caramel melts during baking. But believe me when I say that they are worth it.

ENJOY!

Gluten-free Brown Butter Salted Caramel Chocolate Chip Cookies

0 from 0 votes
Recipe by Simona Gluten-free Course: RecipesDifficulty: Medium
Prep time

40

minutes
Cooking time

14

minutes

Ingredients

  • 226 gr Unsalted butter – 1 cup

  • 200 gr Granulated sugar, for the caramel – 1 cup

  • 150 gr Demerara sugar – 2/3 cup

  • 60 gr Dark brown sugar – 1/4 cup

  • 100 gr Granulated sugar – 1/2 cup

  • 2 large Eggs

  • 1 tsp Vanilla extract

  • 390 gr Simona’s Flour Mix -2 1/2 cups

  • 3/4 tsp Baking powder

  • 3/4 tsp Baking soda

  • 1 tsp Salt

  • 255 gr Chocolate chunks, or chocolate chips – I used semisweet

  • Flaky sea salt or kosher salt for finishing

Directions

  • Preheat the oven to 350˚f / 180˚c. Line 3-4 baking trays with parchment paper.
  • Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty – this should take 3-4 minutes.
  • Transfer the brown butter to the bowl of a stand mixer to cool slightly. While the butter is cooling, make the caramel.
  • Place the 200 gr. granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat or a greased parchment paper on a baking tray, and have nearby. Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
  • Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar until all of the sugar has melted (the sugar will clump as you heat, but continue to stir – it will soon smooth out).
  • Continue to cook the caramel until it is amber in color and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
  • Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, Demerara sugar, dark brown sugar, and second measure of granulated sugar on medium speed until combined.
  • Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in color and thickened.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until well combined, scraping down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.
  • If you are using the chocolate chunks, roughly chop half using a sharp knife to give some variation in chocolate size, and add to the mixing bowl along with the unchopped half. If you are using the chocolate chips, as I did, just add them to the mixing bowl.
  • Carefully peel the caramel sheet off the silicone mat or the parchment paper, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size – there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly to combine.
  • Using a two tablespoon scoop – or 1 1/4″ balls – place level scoop fulls of dough onto the prepared baking sheets – 12 per tray works well for me.
  • Bake the trays one at a time for 14-16 minutes, or until the cookies are puffed up and set around the edges. Remember that they will continue to cook a little once you remove them from the oven. If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape.
  • Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

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