250grams(2 cups) gluten free flourI used my potato free blend which for this recipe would be: 63g brown rice flour, 62g white rice flour, and 125g starch of choice (cornstarch, tapioca, arrowroot, or potato starch).
1 teaspoonxanthan gumskip if your blend already contains it
1teaspoonbaking soda
1 teaspoonsalt
120grams(½ cup) unsalted butterroom temperature
100grams(½ cup) white sugar
50grams(¼ cup) brown sugar light or dark
2eggsroom temperature
1 tsp pure vanilla extract
180grams(½ cup) gluten free sourdough starterfed/unfed/discard from the fridge
150grams(1 cup) chocolate chipplus some for decorating the cookies before baking
Instructions
Place the butter into a small saucepan and start heating over low-medium heat. Use a rubber spatula to move the butter around the prevent burning. Once the butter starts bubbling start stirring consistently and once the butter starts to look brown turn off the heat and continue stirring for half a minute.
Add the sugars to the chilled brown butter and mix with a wisk until combined. Add the eggs with vanilla and wisk until incorporated. Then, add the sourdough starter discard, and mix to incorporate. Finally, add the dry ingredients (flour, baking soda, and salt) and mix until the dough comes together. Then, add the chocolate chips and fold the dough with a spatula to incorporate them.
Chill the dough for 20 minutes. Preheat the oven to 350F/175 degrees in the meantime.
Shape the dough into small-medium size balls, place them onto a baking tray lined with parchment paper, and press them down with a fork. Then, decorate the dough with chocolate chips. Bake for 11 minutes, then take the cookies out and chill them for a few minutes before transferring onto a plate or a cooling rack. Enjoy!
Notes
Use a digital scale for accurate measuring;
Be careful with browning the butter as it can burn very quickly;
Rest the dough for 20 minutes before baking so that the liquids get absorbed better;
Dip the fork into the water to press down the cookies to avoid sticking;