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Browned Butter Chocolate Chip Cookie Sheet

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.

Scale

Ingredients

Instructions

  1. Place the stick of butter in a saucepan and warm over medium heat
  2. Cook until butter is melted (stirring frequently) until butter is melted and starting to turn gold-ish/brown
  3. Once melted turn heat down to low and continue to keep on eye out it so it doesn’t burn
  4. 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
  5. 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)
  6. Preheat oven to 350 degrees and line a large baking sheet with parchment paper
  7. In a large bowl, mix together the browned butter and coconut sugar with hand mixer until mixed well
  8. Add in the egg and vanilla extract and mix again
  9. Add in the flours and baking powder and mix until evenly combined and dough is formed
  10. 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)
  11. 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

rachLmansfield

rachLmansfield