Better than Best Chocolate Chip Cookies (GF)

The extra few minutes it takes to brown the butter makes these cookies extra rich, buttery and delicious!

Better than Best Chocolate Chip Cookies 🍪

1 cup salted butter (room temperature is best, just make sure it is not frozen)
3 cups flour (I use King Arthur GF)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1 tablespoon vanilla extract
2 large eggs
1 10-12oz bag chocolate chips

In a small sauce pan, heat the butter over medium heat. Stir regularly as the butter melts. Once melted it takes about 5 or so minutes until it browns.

Stay by your stove, and stir regularly. It will begin to foam a bit. Keep stirring. You will see little brown bits on the bottom of the pan. It should smell rich, buttery, and almost nutty. Once you like the color of the butter, remove immediately. You want brown butter, not burnt butter.

Pour into a small bowl to cool (you can even put it in the fridge to help cool) while you do the following:

Preheat oven to 375.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

In a large bowl add the sugars. Add the butter when it is not piping hot–warmish is okay. Stir well and then add the eggs and vanilla. Combine and then add the flour mixture. Mix well.

Add the chocolate chips and mix.

Scoop the dough onto a baking sheet lined with a silicone baking sheet or parchment paper. Bake 8-10 minutes or until they are slightly browned.

Makes approximately 3 dozen cookies.

Recipe adapted from “The Best Chocolate Chip Cookies Ever” by @joyfoodsunshine