Brown Butter White Chocolate Cookies (Print Version)

Rich brown butter and creamy white chocolate create these chewy, nutty gluten-free cookies with golden edges and soft centers.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 1 1/2 cups white chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Melt butter in a medium saucepan over medium heat. Cook, swirling often, until butter foams and turns golden brown with a nutty aroma, about 4–5 minutes. Remove from heat and cool for 10 minutes.
03 - In a medium bowl, whisk together gluten-free flour, baking soda, and salt.
04 - In a large bowl, combine browned butter, brown sugar, and granulated sugar. Mix until blended.
05 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
06 - Gradually mix in the dry ingredients until just combined.
07 - Gently fold in white chocolate chips until evenly distributed.
08 - Scoop tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 10–12 minutes, or until edges are golden and centers are just set.
10 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The brown butter creates this incredible nutty depth that makes these taste bakery quality
  • They stay perfectly chewy for days, which is rare for gluten free cookies
02 -
  • Let the browned butter cool for exactly 10 minutes, otherwise you might scramble the eggs when you add them
  • These cookies continue cooking on the hot baking sheet, so pulling them out when centers look slightly soft is crucial
03 -
  • Weigh your flour if possible, gluten free blends can vary wildly in density and too much flour makes dry cookies
  • Use room temperature eggs so they incorporate smoothly into the warm brown butter without seizing

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