Now that’s a good cookie. This turned out to much better than I thought it would.
I’ve never made brown butter before and this is the first time I’m making this cookie. Let’s see how this goes. It is a Bon Appetit recipe that I’m trying as a gluten-free cookie. It looked really good but let’s find out if it really is.
Here is a link to the original recipe. Brown Butter and Toffee Chocolate Chip Cookies
Gluten Free Brown Butter and Toffee Chocolate Chip Cookies
Ingredients
- 1 Cup Butter 2 Sticks
- 2 Cups Bobs Red Mill Gluten Free Flour 1 to 1
- 1 Teaspoon Baking Soda I cut that back to ½ teaspoon because I'm at high altitude. 6400 feet. The higher up you are the less baking soda you need.
- 1 tsp salt
- 1 cup light brown sugar
- ⅓ cup sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 1.4 oz Heath Bars
- 1 ½ cup Chocolate wafers I used Chocolate candy melts
Instructions
- Preheat oven 375
- Cook butter in a medium saucepan over medium heat, stirring often. I’m not going to walk away from this. So stick by your pan and they say you should pull it when it starts to get some color. the butter didn’t brown till the butter got every frothy. Then I pulled it from the heat and moved it to a measuring cup to stop the cooking.
- Combine the flour salt and baking soda. I live at high altitude so I reduce the baking soda. Wisk to combine.
- Add the brown butter, sugar and brown sugar to your mixing bowl. Mix and scrape down the sides and mix again.
- Add the eggs one at a time and mix well in between each egg then add the vanilla
- mix in the flour in 2 batches scraping down the sides and beating well in between. It should help hydrate the flour and keep it from getting that graining feel that gluten-free baking can have. I let it beat for a good min or so then scrapped the sides and beat it some more. This should take 1 to 2 mins.
- Add wafer chocolate chips and the chopped up heath bar. Mix it on low till combined. Then mix a few more turns by hand.
- Make 1oz scoop and roll them into balls. Place them on parchment paper. The cookie will spread so make sure you give them space. You can add a little salt on top if you want.
- Bake for 9 to 11 min.
I’m using Bob’s red mill 1 to 1 Gluten-free flour mix and I have changed out fancy chocolate wafers with milk chocolate candy melts. I want cookies but I’m also on a budget. I’m also using salted butter because that what I have.
Not only have I’ve never made this recipe. I’ve never even made brown butter before. It always sounds good when someone is making it. I guess I’ll see if I like it. I’m using salted butter only because I’m not going to the store to buy unsalted butter. I like salt so how bad could it be. The recipe calls for 2 sticks or one cup of butter.
Preheat your oven to 375
Cut it up and stick it in a pan and put the heat on medium. I’m not going to walk away from this. So stick by your pan and they say you should pull it when it starts to get some color. It will keep cooking after you pull it off the stove. Brown butter is just toasting the milk solids.
It took a little longer than I thought it would and I didn’t think it would get that frothy. But the butter didn’t brown till the butter got every frothy. Then I pulled it from the heat and moved it to a measuring cup to stop the cooking.
Now combine the flour salt and baking soda. I live at high altitude so I reduce the baking soda. Wisk to combine.
Add the brown butter, sugar and brown sugar to your mixing bowl. Mix and scrape down the sides and mix again. This is also giving the butter time to cool down before you add the eggs. At this point, it seems a little broken. The butter not fully incorporated into the sugar so I’m mixing it a little longer.
I’m going to move forward with this. Now the recipe says to add the eggs and vanilla. The first egg brought the mix back together. Stop and scrape down the side and mix it some more before you add the second egg.
After adding the second egg it got nice and fluffy and it smells great. Don’t forget to stop and scrape down the sides again. Now add the vanilla. Mix it well then scrape down the side and mix again. The mix smell like toffee that has to be the brown butter in it. Smells great.
Normally at this time, the recipe calls for adding the flour just to combine. That’s because with a gluten flour when over beaten it can make a tuff cookie. But we don’t need to worry about that. No gluten in this mix. I’m going to mix in the flour in 2 batches scraping down the sides and beating well in between. It should help hydrate the flour and keep it from getting that graining feel that gluten-free baking can have. I let it beat for a good min or so then scrapped the sides and beat it some more. This should take 1 to 2 mins.
Next comes the wafer chocolate chips and the chopped up heath bar. Mix it on low till combined. Then mix a few more turns by hand.
The recipe calls for 1 1/2 oz balls of cookie dough. But I have a 1oz scoop so I’m going to do a test cookie with that.
Bake for 9 to 11 min. This cookie baked for 9 min and the recipe says to let it sit for 10 min in the sheet. It also calls for a fresh piece of parchment paper. I’m not sure I”m going to that. The cookie really did spread so make sure you have enough room for that. I did half of the cookies with salt and half without. I think the ones with salt on top were better but both were so very good.
The final verdict on this cookie. It’s a damn good cookie. It transfers over to gluten-free well. Now I need to freeze most of them to keep me from eating them all.
