Double Chocolate Chip Gluten Free Cookies

METHOD

1. Preheat oven to 170˚C. Line a baking tray with parchment paper and set aside. 
2. To make brown butter, melt butter in a stainless steel saucepan over medium-high heat, then bring to a boil. Stirring constantly.  As the butter boils the milk solids will start to toast, keep stirring until the butter becomes a caramel colour. Take of the heat and pour into a heat proof liquid measuring jug and set aside. The butter needs to cool down to room temperature before it can be used. 
3. In a medium bowl whisk together flour, salt & bi carbonate of soda & cocoa powder. Set aside. 
4. In a stand mixer bowl/ large bowl add the caster sugar, brown sugar, coffee, vanilla & browned butter. Cream together on med-high speed for about 4 mins until light fluffy or resembles caramel
5. Transition to a low speed then mix  in the egg. Next sift in the flour, mix just to combine then fold  in the chocolate chunks. 
6. Place the cookie dough into a smaller bowl, cover with cling film and chill for 1hr before forming cookie  dough balls. 
7. Using a (3.oz) ice cream scoop, scoop cookie dough onto a lined baking sheet ( 2 inches apart) and bake in a preheated oven for 10 mins at 170 ̊C  Cool for 2 minutes before transferring onto a wire rack to cool completely.

Bakers Notes:

170-175 ̊C Non Fan 180 ̊C Fan Assisted