Brown Butter Chocolate Chip Cookies (Gluten & Egg Free)

115 g (1 stick) unsalted butter

150 g (¾ cup) light brown soft sugar

50 g (¼ cup) caster/superfine or granulated sugar

100 g (⅓ cup 1½ tbsp) unsweetened plain or Greek-style yoghurt, room temperature

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

15 g (2 tbsp) cornstarch (US)/cornflour (UK)

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

90 g (½ cup) chopped dark chocolate (60 to 70% cocoa solids)

90 g (½ cup) dark chocolate chips

Directions at theloopywhisk.com

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