"Amazingly soft and tender crumb Gluten Free Chocolate Chip Cookies are real! Like a unicorn, they’re rare and majestic. These Chocolate Chip Cookies are specifically made using the best gluten free flour blend (IMO) and have a perfect balance of sweet flavor and buttery crumb. Soft in the center, crisp on the edges. Soooo good!"
Gluten Free Chocolate Chip Cookies
5
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Prep time: 15mins
Cook time: 10mins
Serves or Makes: 24
Recipe Card
ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs, room temperature
- 2 1/2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- kosher salt to sprinkle on top, optional
Method
Step 1
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer, fitted with the paddle attachment, add butter, granulated sugar, brown sugar and vanilla. Beat on medium speed for 8 minutes. Yes, 8.
Step 3
Turn mixer off, add eggs one at a time, mixing on low speed until dough is smooth.
Step 4
In a medium bowl, mix together flour, baking soda and salt.
Step 5
Add flour mixture to butter mixture all at once. Mix on low just until flour is blended, not a second more. This takes my Kitchen Aid mixer about 10 times around the bowl.
Step 6
Add chocolate chips and mix for about 3 seconds, until evenly distributed.
Step 7
Using a 3 Tbsp scoop place dough balls 2 inches apart on baking sheets. Bake on center rack for 9-11 minutes, until lightly brown on the edges and still soft in the center.
Step 8
Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling rack.