gluten free chocolate chip cookies

In the last couple years, I've become more of a dessert person - but not just any dessert. I'm still not choosing a piece of pie after my dinner but I'll rarely push away a piece of chocolate or cookie.

Given my lack of self-control, I have removed all of the Reese cups from my house for the last couple months. The seasonal shapes are my weak spot for sure.

With the recent shift to a quarantined lifestyle, I have been doing a fair amount of baking. A friend of mine dropped off some of the most amazing chocolate chip cookies of my life. These are not that :-) but they are still quite great and gluten free. So, if you are like myself and accidentally bought gluten free flour from Whole Foods delivery.... you can also make these cookies tonight. 

When I made these, I did freeze nearly 75% of the dough for another night. This worked quite swimmingly. I just put a ice cream scoops of cookie dough on a sheet and set them in the freezer to harden a bit before transferring to a plastic bag for storage.

Next time? I feel like this is a great base and you could easily add in other fun stuff like nuts, reese chips, heath chips... or whatever the spirit moves you to do.
  1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
  2. Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
  3. Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
  4. Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
  5. Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
  6. Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Shopping List
1/2 cup butter
1 tablespoon milk (regular or almond is fine)
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 teaspoons vanilla
1 1/3 cups gluten-free all-purpose flour
1/4 cup almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Sea salt for sprinkling

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