Ingredients:

  • 115g unsalted butter, browned and cooled
  • 150g brown sugar, packed
  • 50g granulated white sugar
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 280g gluten-free 1:1 all-purpose baking flour
  • 5g baking soda
  • 3g sea salt
  • 255g semi-sweet chocolate chips

Instructions:

  1. Brown the butter: Melt butter in a pan over medium heat, whisking constantly until it foams and turns a deep golden brown with a nutty aroma. Remove immediately and let cool for 10 minutes.
  2. Cream fats and sugars: In a large bowl, cream the browned butter with brown and white sugars until the mixture looks like a pale paste.
  3. Emulsify: Beat in the egg and vanilla extract on medium-high until the batter is smooth and slightly glossy.
  4. Sift dry ingredients: Whisk the gluten-free flour, baking soda, and salt in a separate bowl to remove lumps.
  5. Combine: Slowly add the dry ingredients to the wet mixture. Mix on low speed just until no streaks of flour remain.
  6. Fold: Gently stir in the chocolate chips by hand using a spatula.
  7. Chill: Cover the dough and refrigerate for at least 2 hours to allow starches to hydrate.
  8. Portion: Preheat oven to 350°F (175°C). Scoop 2 tbsp of dough and roll into balls.
  9. Bake: Place on a lined sheet and bake for 10 minutes.