Tuesday, May 9, 2017

Gluten-Free Chocolate Chip Cookies With Brown Butter

Before we get to the recipe...

Tonight was just going to be a quiet night at home, catching up on TV and baking some cookies. Then one of my college roommates texted that she was walking by and wanted to stop so I could meet her two month old son. So for a while I sat snuggling this tiny little peanut, making faces with him, teaching him the art of whistling, and then he started to fuss, which was fine, but then to cry. And then Bug emerged from my bedroom and I thought she was just interested, her eyes big and concerned-looking. But he continued to cry as babies do and Bug LOST HER DAMN MIND. She lunged, I ninja-style handed him back to his mother, and Bug took whatever she was feeling out on me, drawing blood before I managed to get her closed in the bathroom, her primal wails continuing until he finally stopped crying as they escaped out the front door. I think my friend is thoroughly traumatized and will never bring her child back to visit, probably won't come back alone either, rightly so after that horrible interaction.

My foot was easy to clean up and bandage. I called my mother - I don't think I'm going to be able to have kids. Okay fine, so maybe that was a bit dramatic and left my mother immediately thinking I meant I have a medical condition that won't allow me to conceive, so maybe I should have worded it differently. Fine. But what if I have a kid and the first time it cries Bug goes into feral cat attack mode? (She's currently sitting three feet from me... with her back turned. I guess I know her feelings on the matter.)

Anywho, back to the cookies I was making before this nonsense...

2 sticks unsalted butter
2 eggs
1 cup Gluten Free oat bran
1 1/2 cups Gluten Free cake mix (yellow)
1 teaspoon baking soda
1/2 cup brown sugar
3/4 cup white sugar
2 teaspoons vanilla extract
1 package semi-sweet chocolate chips
Sea salt (optional)

In a large bowl mix cake mix and oat bran (I used Bob's Red Mill Oat Bran), combine well and set aside. Now, have you made brown butter before? I love it on pretty much anything, pasta, veggies, my finger. Over medium heat melt the butter. Stir fairly often otherwise it will burn. But don't fret if it does burn, it's probably salvageable. How do you know if it's burned? There will be small bits that look like coffee grounds. To salvage just remove from the heat and spoon the butter out of the pan leaving the coffee ground bits behind. Toss them out, they're gross. Set the brown butter aside and let it cool. Brown butter has the most delicious smell, like a nutty toffee smell. It's perfect paired with gnocchi. Just in case you were wondering.

Okay, so after the butter has cooled, stir in both sugars (it will blend better if you use a mixer but I didn't feel like pulling mine out and there's nothing wrong with good old fashioned muscle. So the brown sugar didn't blend in seamlessly, no big deal. There are worse things in life than a little chunk of sugar (like your cat attacking a tiny baby). Stir in vanilla and the eggs. Once blended, add in the dry ingredients a half cup at a time. Lastly, stir in the chocolate chips (you could also add in toffee bits if you want, since the brown butter is a toffee-esque flavor). 

I used my cookie dough scooper which is probably a tablespoon. The dough will spread on the cookie sheet (I used parchment) so make sure to give them space. I did six dough balls per sheet. Then I sprinkled sea salt on top (just a teensy bit) and baked them at 350 degrees until just the edges were cooked. They looked not completely done but I pulled them out and let them sit on the sheet for a few minutes until they settled (at least 5 minutes). Then I put them on another tray to fully cool. 

They are so thin and crisp and delicious and best of all GLUTEN FREE!!! 

And now I'd got to try to regain feeling in my foot because a cat has been sitting on it and now I've got pins and needles. Happy eating!!



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