here’s just something about a really good chocolate chip cookie… and these are mine.

I’ve made these so many times, and they’re always the ones everyone comes back for. They’re soft, gooey, a little crisp on the edges, and honestly loaded with everything good.

The brown butter is what really makes them. It gives them that warm, almost caramel flavor, and paired with butterscotch, chocolate, and walnuts, every bite has something going on.

These cookies are packed with a punch and just so delicious. I heard someone call cookies like this “dad cookies” once, and I thought that was so fitting. They have a little bit of everything.

🧈 Ingredients

    •    1 ⅓ cups gluten free measure for measure flour

    •    ¼ cup almond flour

    •    1 teaspoon baking soda

    •    ½ teaspoon salt

    •    ½ cup butter

    •    ¾ cup brown sugar

    •    ¼ cup granulated sugar

    •    1 egg

    •    2 teaspoons vanilla extract

    •    ½ cup semi sweet chocolate chips

    •    ½ cup butterscotch chips

    •    ½ cup walnuts

🤍 How to make them

In a bowl, whisk together your dry ingredients. Add your gluten free flour, almond flour, baking soda, and salt, then set it aside.

In a pan, melt your butter over medium low heat, stirring as it cooks. After a few minutes it will start to brown and you’ll notice this sweet, nutty, almost caramel smell. That’s exactly what you want.

Pour your browned butter into your KitchenAid and whisk it together with your brown sugar and granulated sugar. After about a minute, add in your egg and vanilla. At this point your batter will look thick and creamy.

Now add in your dry ingredients and mix until just combined. Then add in the best part, your butterscotch chips, semi sweet chocolate chips, and walnuts, and fold them in gently.

Let your cookie dough chill in the fridge for at least 30 minutes. Think of this as letting everything come together and marinate. When dough chills, all of those flavors deepen and it makes such a difference in the final cookie.

When you’re ready, bake at 350 for 10 to 12 minutes.

✨ A little tip

The biggest trick with gluten free cookies is pulling them a little early if you want that soft and gooey center.

When you take them out of the oven, they might look soft and not fully done, but just let them sit on the baking sheet for about five minutes. They’ll set up perfectly while staying soft in the middle.