Brown Butter Salted Chocolate Chip Cookies (low FODMAP)

20 Minutes prep • 2 hours chill • 15 Minutes cook and cool • Low FODMAP • Gluten-Free • Makes 24 - 36 • Ok to make-ahead: Steps 1 - 4

If you love a rich, chewy, chocolate chip cookie, you can forget all your other chocolate chip cookie recipes. This is THE ONE. We have all searched for that perfect chocolate chip cookie recipe. And the search is made more difficult when your ingredients are restricted. I have made many chocolate chip cookies but none are as good as these. Hands down. You won’t even know they’re gluten-free. These cookies are rich and chewy and they hold together and taste perfect at room temperature. So there’s no need to feel like you have to eat them all when they’re hot out of the oven! The brown butter and salt bring out a wonderful flavor so don’t skip these important ingredients.

Ingredients

2 1/4 cups gluten-free all-purpose flour (I used King Arthur Measure for Measure)

1 teaspoon baking soda

1 teaspoon Kosher salt (see pro tip)

2 sticks unsalted butter

1 1/2 cups packed dark brown sugar

1/4 cup granulated sugar

1 large egg + 1 additional egg yolk, at room temperature (see pro tip)

1 tablespoon vanilla extract

1 tablespoon lactose-free plain yogurt, Greek yogurt, or lactose-free sour cream

3/4 cup semi-sweet chocolate chips

3/4 cup milk chocolate chips

Kosher salt to sprinkle the tops (don’t skip this! It really brings out the flavor)

Directions

(1) Brown the butter: Put butter in a medium frying pan over medium heat. Whisking almost constantly, watch the butter as it begins to crackle, and then eventually foam. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the pan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to the bowl of your stand mixer to prevent burning and set it aside to cool for 10 minutes or until cool enough to touch.

(2) Blend the butter: Once the butter has had a chance to cool a bit, combine the brown butter with the sugars and beat until well combined, about 2 minutes (scraping down the sides as needed). Beat in the egg, egg yolk, vanilla, and yogurt until well combined.

(3) Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on medium speed just until combined. Add in both kinds of chocolate chips and mix on low speed until just incorporated into the dough.

(4) Let dough rest: Chill your dough for 2 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill in order for your cookies to be perfect.

Make-ahead note: At this point, you can leave the dough in the fridge for 12 - 24 hours until you’re ready to bake the cookies. When you’re ready to scoop and roll the dough, if it has been chilled for more than 2 hours you’ll need to let it sit at room temp for about 20 minutes before scooping.

(5) Prep the oven: Once the dough is chilled, preheat the oven to 350 degrees F and line a couple of baking sheets with parchment paper.

(6) Roll the cookies: When ready to bake, use a medium cookie dough scoop (about 2 heaping tablespoons) to measure the dough for each cookie. Roll the dough into a ball (it doesn't have to be perfectly round). Place dough balls on your prepared baking sheets, 2 inches apart. (Cookies won’t spread much but it’s still good to give them room.)

(7) Bake the cookies: Sprinkle the dough balls with Kosher salt or other flaky salt and bake for 9-11 minutes or until the edges of the cookies just begin to turn golden brown. They will look a bit underdone in the middle but will continue to cook to perfection once out of the oven.

(8) Finish: Cool the cookies on the sheets for 5 minutes to allow them to set up, then sprinkle each cookie with additional Kosher salt (if needed). Remove the cooled cookies from the baking sheets and transfer them to a wire rack to cool completely. Makes 24-36 cookies.

(9) Store the cookies: These seldom keep very long in my house, but if you have some left, keep them in an airtight container at room temperature, or in the freezer for up to 2 months. If frozen, just let sit at room temp for about 20 minutes and enjoy.

Pro Tip: I use Diamond Crystal Kosher salt in my cooking because it has a wonderful light flake and lower salinity than sea salt or other brands of Kosher salt. If you use table salt or sea salt you may need to use less than the recipe specifies to get the same flavor profile.

To bring an egg to room temperature quickly, fill a small or medium bowl with warm water. (You want the temperature to feel warm, not hot—you don't want to end up accidentally cooking the eggs!). Place the eggs in the water and let them sit for 5 to 10 minutes.

Eat and enjoy every bite because you can!

Adapted from the original recipe published by the Ambitious Kitchen.

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