Soft, chewy, crunchy and most of all gluten-free chocolate chip cookies using melted and browned butter! This chocolate chip cookie is so perfect in so many ways, you will absolutely love it.
In a bowl, combine the gluten-free flour, almond flour, salt and baking soda. Whisk and set aside.
In a pan, melt the butter in medium heat until lightly brown or when you smell a nutty aroma. Transfer to a ceramic or glass bowl. Add the brown sugar and white sugar. Whisk. Add the milk, egg, and vanilla extract. Continue whisking until combined. Add the flour mixture and continue whisking.
Add 1 cup of chocolate chips, fold the chocolate chips into the mixture. The dough is a little bit gooey so cover it and chill for at least 30 minutes.
Preheat oven at 350 degrees F and prepare your baking sheet with parchment paper.
Once the dough is chilled, scoop the dough using a 1-tablespoon cookie scoop and line in a baking sheet. Make sure to make a few inch of space in between the cookie dough. You can put more chocolate chips on the surface of the dough.
Bake for 10-12 minutes. Let it cool and rest for 5 minutes in a cooling rack before serving.
Notes
Chill the dough to avoid spreading thin.
When baking in batch, put back the remaining dough or the scooped dough inside the fridge.
When chilling overnight, scoop the dough into cookie balls, line in a baking sheet and cover.
Make sure to preheat your oven at the right temperature to avoid under or over baking.