I think it is safe to say that 2016 has NOT been my year for blogging. I guess you can say I took a much needed sabbatical...
But tis the season for cookies and I think that is most definitely good enough reason to revive this blog (along side my nutrition related projects) in 2017. Or a week early. You know, for good measure.
These are gluten free, of course. Like anything else on this blog, in case you are new around here.
Brown Butter Chocolate Chip Cookies
Makes ~15 cookies
- 1/2 cup butter (used grass fed)
- 1 cup coconut sugar
- 1 large egg
- 1/2 tbsp plain greek yogurt
- 1 cup brown rice flour
- 1/4 cup tapioca flour
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup dark chocolate chips (I used mini ones)
- 1/4 cup finally chopped white chocolate
- To make the brown butter, here is a handy guide from the Kitchn
- While the butter is cooling a bit, whist the dry ingredients together in a small bowl
- In a separate bowl, beat the egg with coconut sugar and yogurt, then add the cooled brown butter and whist until fully incorporated
- Add the dry ingredients to the wet, mix until incorporated and then fold in the chocolate chips and white chocolate
- Cover the dough or place on parchment and roll into a log (I chose the former, out of laziness to be honest). Place in the fridge for at least 2-3 hours to chill. I waited approx 15 hours. This is important - DO IT
- Take the dough out of the fridge approx 30 minutes before you plan on baking the cookies
- Pre heat oven to 350 degrees and line a baking sheet with parchment paper
- Using a medium cookie scoop, shape the dough into balls and then press down
- Bake for 9 minutes, then remove from the oven and let the cookies cool for a bit... They might seem a bit soft, but they will continue to cook a bit more out of the oven
Last step: Eat ALL OF THE COOKIES. Well, maybe share a few, cause tis the season!