Browned Butter Chocolate Chip Cookie Sheet made with gluten-free and nut-free ingredients for a healthy crispy on the outside, chewy center cookie recipe.
Place the stick of butter in a saucepan and warm over medium heat
Cook until butter is melted (stirring frequently) until butter is melted and starting to turn gold-ish/brown
Once melted turn heat down to low and continue to keep on eye out it so it doesn’t burn
The butter will start to bubble and form and once it is ready you’ll see little golden brown bites on bottom of pan. The browned butter will also smell a bit nutty
Remove butter from heat and pour into a small bowl and place in the freezer or fridge to cool (takes about 5-10 minutes in freezer)
Preheat oven to 350 degrees and line a large baking sheet with parchment paper
In a large bowl, mix together the browned butter and coconut sugar with hand mixer until mixed well
Add in the egg and vanilla extract and mix again
Add in the flours and baking powder and mix until evenly combined and dough is formed
Fold in the chocolate chips then begin scooping out individual sized cookies and placing them on the tray about 1/2-1 inch apart. Flatten the cookies down a bit. They will grow as they bake and form into the large sheet (do not form these into a large sheet or it won’t bake as well)
Bake in oven for 12-15 minutes until the edges are golden brown. Allow the sheet to cool for a few minutes (a must do) then break into bark-like pieces and enjoy
Notes
*Store leftovers in airtight container for 5 days or in freezer for a couple of months