Gluten-Free Chocolate Chip Cookies are crispy on the outside dense, chewy on the inside and made with everyday ingredients. Meet your new go to cookie recipe!
Servings: 18 servings
Prep time: 30 minutes
Cooking time: 30 minutes
Ingredients
-
1/2 cup (1 stick) butter
-
1/2 cup brown sugar
-
1/4 cup granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1-1/4 cups gluten free flour baking
-
1/2 teaspoon baking soda
-
rounded 1/4 teaspoon salt
-
1 cup gluten free chocolate chips
Directions
- Start by putting the butter brown sugar and granulated sugar in the bowl of an electric stand mixer. If you’re using a hand held mixer use a large mixing bowl instead. Beat until creamy and smooth, about 1 minute. Scrape the sides of the bowl and add egg and vanilla. Beat on medium speed until the egg is just mixed in.
- In another medium bowl add gluten free flour, baking soda, salt then whisk to combine. Put dry ingredients into wet ones then mix till just combined. Stir in the chocolate chips until evenly distributed. Transfer the cookie dough into an airtight container and chill it in the refrigerator for 24-48 hours. If you’re in a hurry chill for at least 2 hours.
- When ready to bake take the cookie dough out of the fridge and let it sit on the counter for 10 to 20 minutes to make scooping easier. Preheat oven to 375 degrees then line up half sheet pan with parchment paper.Scoop 2 tablespoons worth of dough roll between hands creating ball shape place on prepared baking sheet. Bake cookies for 8-10 minutes until edges turn golden brown and centers are pale brown.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack. This step is important because this amazing cookies are more delicate when hot. Once the cookies are completely cool store them in a gallon-size Ziplock bag or an airtight container.
