Ingredients:

  • 226 grams (1 cup / 2 sticks) Unsalted Butter, cold and cubed
  • 315 grams (2 ¼ cups) Gluten-Free Flour Blend, weighed
  • 5 grams (1 teaspoon) Xanthan Gum (reduce to ½ tsp if GF blend includes it)
  • 5 grams (1 teaspoon) Baking Soda
  • 5 grams (1 teaspoon) Salt, fine sea salt
  • 250 grams (1 ¼ cups) Light Brown Sugar, packed
  • 100 grams (½ cup) Granulated Sugar (Caster Sugar)
  • 2 large Eggs, room temperature
  • 15 ml (1 tablespoon) Vanilla Extract
  • 250 grams (1 ½ cups) Chocolate Chips/Chunks (55–65% cocoa content)

Instructions:

  1. Brown the Butter: Melt the cold, cubed butter in a heavy-bottomed saucepan over medium heat. Stir constantly until the foaming subsides, the solids turn a deep amber colour, and a nutty aroma develops (about 5-7 minutes). Immediately pour the browned butter solids and liquid into a large, heat-proof bowl to stop cooking. Let it cool for 15 minutes.
  2. Combine Dry Ingredients: In a separate medium bowl, whisk together the measured GF Flour Blend, Xanthan Gum, Baking Soda, and Salt. Set aside.
  3. Mix Sugars and Butter: Add the brown sugar and granulated sugar to the cooled, still-liquid browned butter. Beat on medium speed for 2-3 minutes until completely incorporated and slightly lighter in colour.
  4. Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Scrape down the bowl. Add the vanilla extract and mix until just combined.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the prepared dry ingredient mixture, mixing only until just combined—a few streaks of flour are acceptable. Do not overmix.
  6. Fold in Chocolate: Gently fold in the chocolate chips and chunks using a spatula. Reserve about 2 tablespoons of chocolate to press onto the tops of the scoops later.
  7. Chill the Dough (Essential): Scoop the dough into uniform balls (approx. 3 Tbsp size) and place them on a parchment-lined plate or small tray. Cover loosely and refrigerate for a minimum of 60 minutes, or up to 24 hours. This firms the butter and prevents spreading.
  8. Preheat Oven: Preheat your oven to 175°C / 350°F. Line two baking trays with parchment paper.
  9. Prepare and Bake: Place 6–8 chilled dough balls on each prepared tray, ensuring they have plenty of space (about 3 inches apart). Press the reserved chocolate onto the top of each dough ball.
  10. Bake: Bake for 12–14 minutes. The edges should be set and golden brown, but the centres should still look slightly soft and underdone.
  11. Cooling: Remove the tray from the oven. Let the cookies rest on the tray for 5–10 minutes to finish cooking using residual heat. Transfer them carefully to a wire rack to cool completely.