These cookies are life-changing! I use Finlandia butter because it has a higher fat percentage so the cookies are extra chewy and rich.
Don’t forget to follow me on Instagram, Pinterest, TikTok, and YouTube🙂
These brown butter chocolate chip cookies are made by browning Finlandia butter. Browning the butter adds a delicious, elevated taste to classic chocolate chip cookies.
This recipe was inspired by my Kerrygold Snickerdoodle Cookie recipe. Make sure to have a glass of milk handy!
Jump to:
Ingredients
- Gluten-free flour (I use cup4cup)
- Vanilla extract
- Baking soda
- Granulated sugar
- Brown sugar
- Eggs
- Semi-sweet chocolate chips
- Finlandia butter or regular unsalted butter
- Salt
See recipe card for quantities.
Instructions
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Brown the butter in a saucepan over medium heat.
Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
In a separate bowl, mix together the flour, salt, and baking soda.
Add the dry flour mixture to the butter mixture. Mix until combined. Add in the vanilla extract and chocolate chips.
Scoop the cookie into large balls and place them on the baking sheet.
Chill in the fridge for 15 minutes.
Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
After 20 minutes, remove the cookies from the oven and cool.
Enjoy!
Hint: use a cookie scoop to get evenly-sized cookies. Find the one I use HERE.
Equipment
- Three glass bowls - I LOVE this set (click HERE). It's the only set of bowls you'll ever need!
- A baking sheet - I really like baking with quarter baking sheets because they don't take up too much space. Find a great set HERE.
- Precut parchment paper - ok this specific one fits perfectly on quarter baking sheets. Find them HERE.
- An electric mixer - way easier than mixing by hand! Find a great option HERE.
Storage
Store these cookies in a cool, dry place in an airtight container. You can also store the cookies in a freezer-safe bag and store them in the freezer for six months.
Top tip
Save one or two balls of dough and put them in the freezer in a freezer-safe bag. Then you have a cookie on hand if you ever want just one or two!
Gluten-Free Brown Butter Chocolate Chip Cookies
Ingredients
- 2 cups gluten-free flour like Cup4Cup
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons Finlandia butter or regular unsalted
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips
Instructions
- Brown butter in small saucepan over medium heat, swirling occasionally, until nutty-scented and amber colored (about 5 minutes). Pour into bowl, making sure to get all the browned bits. Cool 15 minutes.
- Line baking sheets with parchment paper.
- Once butter is cooled but still liquid, whisk in both sugars until combined.
- Add eggs one at a time, then vanilla, whisking well after each.
- In separate bowl, whisk flour, baking soda, and salt.
- Fold flour mixture into butter mixture until just combined.
- Stir in chocolate chips.
- Cover and refrigerate 30 minutes (dough will be soft).
- Preheat oven to 350°F.
- Scoop dough into 3-tablespoon portions. Roll into balls.
- Place 6 cookies per sheet, spacing 3 inches apart.
For pan-bang method: Bake 9 minutes. Remove and bang pan on counter. Return to oven for 3 minutes, bang again. Repeat 2-3 more times until edges are golden and centers set (16-18 minutes total).
For traditional: Skip banging, bake 11-13 minutes straight through.
- Cool completely on baking sheets.
Notes
Don't skip cooling the brown butter - hot butter will cook the eggs
Save browned bits from pan bottom - that's flavor gold!
Cookies continue cooking on hot pan
Freeze dough balls up to 3 months; bake from frozen, adding 1-2 minutes
Leave a Reply