Gluten Free Brown Butter Choc Chip Cookies
Brown 65g salted butter until nutty and dark. It should weigh 50g (or close to) after browning
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Mix the butter with 50g light brown sugar and 25g caster/superfine sugar. Add 2 tbs warm soy milk
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Add 1 teaspoon baking powder to 45g brown rice flour and 80g tapioca flour
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Add 1/4 + 1/8 teaspoons fine salt, and 1 teaspoon vanilla bean paste to butter mixture
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Whisk the flour mixture to combine and add sugar butter mixture. Get all the batter from the bowl
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Mix well to combine, picking up all the flour from the sides of the bowl
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The batter should be the texture of peanut butter. Cover and refrigerate overnight
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The next day, break up the batter and add 100-150g chopped dark chocolate. Preheat oven to 180C 356F
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Mix and then use your hands to gather dough into a ball, picking up chocolate bits as you go
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Divide into 10-11 cookies & roll into balls. Place 4-5 cookies per lined baking sheet, spaced out
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Cook for 13-14 minutes until golden and oozy. Sprinkle with sea salt flakes and serve
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Get the full recipe and all the cookie tips at www.georgeats.com
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