GF Brown Butter Chocolate Chip Cookies

1:1 gluten-free flour swap plus a splash of almond flour for texture. Undetectable. My celiac husband ate seven of these.

1. 1

   Brown the butter: melt in a light-colored saucepan over medium heat, swirling constantly. It will foam, then the foam subsides, and golden-brown milk solids appear at the bottom. Smells like hazelnuts. Remove from heat immediately and pour into a large bowl, scraping every bit of the brown bits.

2. 2

   Whisk both sugars into the warm brown butter vigorously for 2 minutes until combined.

3. 3

   Add eggs and yolk one at a time, whisking after each. Add vanilla. The mixture should look thick and ribbon-like.

4. 4

   Fold in flour, baking soda, and salt until just combined. A few streaks of flour are fine.

5. 5

   Fold in chocolate chips. The dough will be very soft.

6. 6

   Chill the dough for at least 30 minutes (or up to 72 hours — longer = better flavor).

7. 7

   Preheat oven to 180C / 350F. Line baking sheets with parchment.

8. 8

   Scoop dough into 50g balls (about 2 tablespoons). Bake 11-13 minutes until edges are set but centers still look underdone. They firm up as they cool.

9. 9

   Immediately sprinkle with flaky sea salt. Cool on pan for 5 minutes before transferring.