These maybe should be called Chocolate Chips with a bit of Browned Butter Cookie holding them together, since that's really what they are. Absolutely delicious, crispy, buttery, and packed with chocolate. Plus, you don't even need a mixer! Enjoy!
Delicious Chocolate Chip Filled Cookies - I'm telling you, they are packed with chocolate. Yum!
Browned Butter Chocolate Chip Cookies
Make ~3 - 4 dozen cookies, depending on size of scooping.
In a small saucepan over medium heat, place:
3/4 cup butter
Stirring constantly, making sure to scrap the bottom well, let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. The little bits at the bottom are nice browned bits of milk, which have a lot of flavor, so that's totally normal to see and you'll want to keep and add them into your cookie dough, as well.
Remove from heat. Pour the browned butter into a bowl. You want to let this cool to room temperature. If you try to use it while hot, it will melt the sugar and you'll end up with a less desirable texture to your cookies.
Preheat oven to 350 F. Line 3 baking sheets with parchment paper.
In a large bowl, stir by hand, spreading with the back of the spoon/spatula until nicely mixed and creamy looking:
browned butter, from above, RT
1/4 c + 2 Tbsp sugar
1/4 c + 2 Tbsp brown sugar
1 tsp vanilla extract or bean paste
1 egg
Whisk together the following in a bowl, then stir it into the butter mixture:
1 cup white rice flour
1/4 - 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
Add and fold in:
2 - 2 1/2 chocolate chips (I like to use a variety of high quality dark and semi-sweet chips)
The dough should really feel like a bunch of chocolate chips barely held together by dough. Scoop 1 Tbsp scoops onto parchment lined pan.
Scooped and ready to bake!
Bake at 350 F for 8-11 minutes, until nicely browned. Let rest on the pan 10-15 minutes, to cool enough to lift onto a wire rack to fully cool. Leftovers can be frozen in a freezer ziploc. Enjoy!
Fresh from the oven and ready to taste-test!
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I'm including this picture as a sort of FYI. If you are impatient and mix in the sugars before the browned butter has cooled enough, your cookies will end up more crumbly and crisp with a darker overall appearance because of the melted sugars. They'll still taste good, but they'll be much messier and just not as delicious as it could be if you let the butter cool.
