Gluten Free Sourdough Chocolate Chip Cookies

4.78 from 18 votes

These cookies are extra soft and flavorful because of the nutty flavors of brown butter along with the rich depth of brown sugar.

Prep Time20

Cook Time33

Resting Time20

Total Time1 13

Course: Dessert

Cuisine: American

Keyword: Gluten Free Chocolate Chip Cookies, Gluten Free Sourdough Chocolate Chip Cookies, Gluten Free Sourdough Starter Chocolate Chip Cookies

Servings: cookies

Calories: 119kcal

Cost: 7$

250 grams gluten free flour I used my potato free blend that consists of 50% flour and 50% starches.
1 teaspoon xanthan gum skip if your blend already contains it
1 teaspoon baking soda
1 teaspoon salt
120 grams unsalted butter room temperature
100 grams white sugar
50 grams brown sugar light or dark
2 eggs room temperature
1 tsp pure vanilla extract
180 grams gluten free sourdough starter fed/unfed/discard from the fridge
150 grams chocolate chip plus some for decorating the cookies before baking

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.
120 grams unsalted butter
Add the sugars to the chilled brown butter and mix with a wisk until combined.
100 grams white sugar, 50 grams brown sugar
Add the eggs with vanilla and wisk until incorporated.
2 eggs, 1 teaspoon pure vanilla extract
Then, add the sourdough starter discard, and mix to incorporate.
180 grams gluten free sourdough starter
Finally, add the dry ingredients (flour, baking soda, and salt) and mix until the dough comes together.
250 grams gluten free flour, 1 teaspoon xanthan gum, 1 teaspoon baking soda, 1 teaspoon salt
Then, add the chocolate chips and fold the dough with a spatula to incorporate them.
150 grams chocolate chip
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!

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;