Preheat oven to 375°F. Line baking trays with parchment paper.
Brown butter by first cutting butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using a whisk, gently swirl butter around pan until evenly melted. Once the butter is completely melted, it will begin to foam.
Lower to medium heat and let butter bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as butter is toasty brown and smells nutty, remove from heat and transfer to a heat-proof bowl. Cool to room temperature.
Combine brown butter and sugars in a large bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer. Add vanilla extract and egg. Beat on medium speed for 30 seconds.
In a separate bowl, combine almond flour, baking soda, baking powder, salt and xanthan gum (if using). Add dry ingredients to wet ingredients, mixing until fully combined. Fold in chocolate chips.
Drop 2 rounded tablespoons of batter, about 2 inches apart, onto prepared baking trays.
Bake 8-10 minutes or until golden brown. Remove from oven and cool on wire rack for 2 minutes before serving. Store in an airtight container.
For chewier cookies, leave cookie batter slightly tall and rounded when dropping on baking trays.
For crisper cookies, flatten cookie batter to about 2-2 ½ inches in diameter.
*Xanthan gum is not required for this recipe, but it may improve the texture of the cookie if used.
Preheat oven to 190°C. Line baking trays with parchment paper.
Brown butter by first cutting butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using a whisk, gently swirl butter around pan until evenly melted. Once the butter is completely melted, it will begin to foam.
Lower to medium heat and let butter bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as butter is toasty brown and smells nutty, remove from heat and transfer to a heat-proof bowl. Cool to room temperature.
Combine brown butter and sugars in a large bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer. Add vanilla extract and egg. Beat on medium speed for 30 seconds.
In a separate bowl, combine almond flour, baking soda, baking powder, salt and xanthan gum (if using). Add dry ingredients to wet ingredients, mixing until fully combined. Fold in chocolate chips.
Drop two rounded tablespoons of batter, about 5 cm apart, onto prepared baking trays.
Bake 8-10 minutes or until golden brown. Remove from oven and cool on wire rack for 2 minutes before serving. Store in an airtight container.
For chewier cookies, leave cookie batter slightly tall and rounded when dropping on baking trays.
For crisper cookies, flatten cookie batter to about 6.5 cm in diameter.
*Xanthan gum is not required for this recipe, but it may improve the texture of the cookie if used.
Madagascar Bourbon Pure Vanilla Extract
