If butter is going to be a big ingredient in a recipe, it should at least taste extra-special nutty good. Am I right?
When cooking the butter wait until it turns caramel and the brown bits collect on the bottom, that moment right before it actually burns. Remove it from the heat right away and stir well with a silicone spatula to loosen all the stuck bits and make sure those get included in the dough and the flavor will be especially tasty. Use good quality chocolate chips – I used semisweet but bittersweet would be good, too. Or chop a block of chocolate if you want (blocks of chocolate usually have less sugar than chips – a little trivia note).
Chocolate chip cookies are one of those recipes that always comes out better if you use a kitchen scale to weigh the ingredients. Why? Because flour.
Flour, no matter what brand you use – even if it’s always the same type – each volume measured cup will weigh differently even from the time before. It has to do with particle size, density of the flour, humidity, how it was handled in packing and shipping, and how it falls into those measuring cups (spooned or scooped). Weighing will give you the best chance to come out with the same exact results time after time.
Remember the time you baked chocolate chip cookies and they spread perfectly? Then remember the time you did everything EXACTLY the same way and they came out like little cake balls? And then that time when they spread into one giant cookie on the baking sheet? Yeah, that. Weighing would eliminate that problem for the most part. And knowing how much different gluten-free flours weigh for each cup is also helpful – one size doesn’t fit all, sadly. See right sidebar, About Flour. Not only does it contain the handy-dandy Canteen blend information but we have a chart with the weights of various individual flours and flour mixes per cup.
Expect the cookie dough to be very soft to start. Once chilled for a short time, the dough will firm up so that it can be scooped easily. Bake some cookies or scoop and store for when you want a freshly baked warm cookie. They keep in the refrigerator for a few days and the dough scoops can be frozen, well wrapped in plastic, for up to a month. No need to thaw before baking – just add a minute or two to the baking time.
Got cookies? We’ve got coffee.
|Brown Butter Chocolate Chip Cookies|| |
- 230 grams unsalted butter, melted and browned (2 sticks or 1 cup)
- 100 grams granulated sugar (1/2 cup)
- 100 grams brown sugar (1/2 cup)
- 2 extra large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 190 grams Canteen blend flour (1 ½ cups) (see notes)
- 50 grams blanched almond flour (1/2 cup)
- 40 grams GF oat flour (1/3 cup)
- 1 teaspoon baking soda
- 245 grams semisweet chocolate chips (1 ½ cups)
- In a deep sided saucepan brown the butter until golden, nutty and there are plenty of dark bits on the bottom. Remove the pan from the heat, scrape up the brown bits and cool until your hand can touch the bottom of the pan.
- In the bowl of a stand mixer, or using an electric mixer blend sugars with the eggs until thick, fluffy and almost doubled in volume, about 5 minutes. Add vanilla and nutmeg and salt. Thoroughly blend in butter including all the brown bits. In a medium bowl whisk together flour, almond and oat flour and baking soda until combined. Add to egg butter mixture and blend just until the mixture is combined. It will look more like batter than dough. Add the chocolate chips and fold in with a spatula. Cover the bowl and refrigerate for 45 minutes to one hour. Scoop dough into ¼ cup sized balls onto a parchment lined pan. There should be 24 dough balls. Cover with plastic wrap and refrigerate for another hour or two and even overnight.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Place 6 dough balls on each pan. Bake 14-16 minutes or until the cookies are dark golden brown on the edges and golden in the center. Cool in the pan for five minutes then transfer cookies to a rack to cool completely. Terrific just warm.