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Chewy Gluten Free Browned Butter Chocolate Chip Cookies are sweet and nutty, made with easy ingredients like brown sugar and corn syrup, and entirely gluten free!
It’s cookie season, and I’m already in the kitchen making my all-time favorite cookie recipes like my White Chocolate Macadamia Nut Cookies, Easy Peanut Butter Cookies, Flourless Oatmeal Cookies, and my CLASSIC Gluten Free Chocolate Chip Cookies!
Chewy Gluten Free Browned Butter Chocolate Chip Cookies
Chewy Browned Butter Chocolate Chip Cookies is one of my favorite takes on a classic recipe. It uses browned butter to give the cookies a really deep nutty buttery flavor, and a combination of shortening and corn syrup to make the softest, chewiest chocolate chip cookie you’ve ever tasted! Plus, I’m using cup-for-cup gluten free flour, and you can’t even tell that they’re gluten free, making them the perfect thing to bring to your next holiday party!
What does browning butter do for cookies?
Browning the butter before adding it to your cookie dough will add a really nice nutty, buttery flavor to your cookies. If you’ve ever caramelized something really well in butter, or made a roux, you know the smell and flavor that I’m talking about. But this time the butter is all by itself, creating some really nice flavors.
How to Make Browned Butter
Browned butter is the key to the deep nutty flavor in these browned butter chocolate chip cookies!
- Add your butter to a saucepan over medium-low heat. Once the butter fully melts, swirl it around the pan every 15 seconds or so.
- The butter will start to simmer. From here, you want to swirl it around more frequently. It will start to foam a little bit.
- Your butter will turn brown really quickly once it starts. When you see it start to brown, quickly remove it from the heat and pour it into a glass bowl.
- Let your butter sit on the counter for about 30 minutes, or until it has cooled down, before adding it to your cookies.
What does melting butter do to cookies?
Melted butter does two things to cookies. It makes them chewy, and it makes them flatter. The trick to chewy and thicker cookies is to refrigerator your dough for at least 30 minutes before scooping your cookies onto the sheet pan.
What makes browned butter chocolate chip cookies chewy vs cakey?
There are a few tricks to really chewy browned butter chocolate chip cookies! First, add a combination of melted butter and shortening. This is also great for getting that buttery flavor (extra if you brown the butter first!), while also adding to the texture.
Next, substitute some of your sugar with corn syrup! I’m using light Karo® Corn Syrup (look for the red bottle). The best rule of thumb is to use corn syrup in ¾ of the original amount of sugar in your recipe. This helps make your cookies super chewy and all around great tasting, but still soft in the middle.
I like to use Karo® Corn Syrup because it’s available at almost any grocery store I’ve ever been to, and also they’ve been around for over 100 years so you know you get the same quality every time. Plus, it’s a southern staple! This is not the same as high fructose corn syrup, it’s more on par with regular sugar, so it’s perfect for holiday baking (or to top pancakes). I buy a few and keep them around for Thanksgiving gluten free pecan pies, but it works for a lot of different dessert recipes!
You can check out more cookie and bar recipes on Karo’s site. Just use a gluten free cup-for-cup flour in place of regular flour. And if you’re not sure about an ingredient substitute, feel free to reach out to me for help creating a gluten free version!
Tips for How to Make Chewy Browned Butter Chocolate Chip Cookies
• You can replace the brown sugar with white sugar if that’s what you have. But the brown sugar adds to the browned butter flavor, so try to use it if you can.
• I like to use regular semi-sweet chocolate chips, but you can use white chocolate chips, or whatever kind you’d like!
• If you don’t have time to brown the butter, you can also use softened room temperature butter in this recipe.
Chewy Browned Butter Chocolate Chip Cookies are sweet and nutty, made with easy ingredients like brown sugar and corn syrup, and entirely gluten free!
- 2 1/4 cups gluten free cup-for-cup all-purpose flour
- 2 cups chocolate chips
- 1/3 cup light Karo® Corn Syrup
- 1 cup light brown sugar
- 2 large eggs room temperature
- ½ cup unsalted butter
- ½ cup shortening
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder double acting
- ½ tsp salt
Preheat oven to 350°F. Line a large sheet pan with parchment paper and set aside.
In a saucepan, add butter oven medium low heat. Let butter melt completely, and swirl around in the pan every few seconds. Allow butter to simmer until it starts turning brown. Once butter turns to brown, immediately remove from heat and pour into glass bowl. Cool completely before using.
- In a separate bowl, whisk together dry ingredients (flour, salt, baking soda, baking powder).
In a stand mixer, cream together shortening and brown sugar. Add browned butter, corn syrup, and vanilla extract. Then add the eggs one at a time until just mixed in.
While mixing, slowly add flour until everything is added and cookie dough is completely mixed together. Fold in chocolate chips. Refrigerate cookie dough for at least 30 minutes.
Scoop dough into 1-2 inch balls and place on baking sheet. Leave a few inches of space between each ball.Bake for 10-12 minutes, or until cookies are beginning to turn golden brown.
Click on the time in the instructions to start a timer!
How many cookies this makes depends on the size of your cookies. Use an ice cream scoop to make scooping the dough onto the baking sheet easier.