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.