Gluten Free Chocolate Chip Cookies
by: claire cary
Chewy, chocolatey, sweet, fluffy, easy to make, buttery but completely gluten free chocolate chip cookies! This is the perfect recipe to satisfy your sweet tooth and I promise you'd never know they're gluten free!
/ /
12
Ingredients
Wet:
- ½ cup butter regular or dairy free
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ⅓ cup dark brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Dry:
- 1 ½ cups Bob's Red Mill GF 1:1 Baking Flour Blue Bag
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20-30 seconds. You want it to be soft, but not melted. If you press your finger on the top slightly, it should leave an indent, but not completely fall apart.
- Once the butter is softened, add all sugars to the bowl with the butter and beat with an electric mixer until fluffy, creamy and well combined.
- Beat in the egg and the vanilla.
- Add in all of the dry ingredients. Be sure to spoon and level the flour to measure, do not scoop from the bag.
- Beat together until combined.
- Fold in the chocolate chips. Scoop using 2 tbsp of dough (I used the medium cookie scoop) and form into balls.
- Place on a baking sheet lined with parchment paper. Place in the fridge to set for 2 hours. (don't skip this!) When you have about 15 minutes left, preheat the oven to 350 degrees Fahrenheit.
- Bake for 10-14 minutes, depending on preferred texture. For gooey cookies, take them out when the centers still look slightly undercooked. Be sure to only place one cookie sheet in the oven at a time, with only 5-6 cookies on each sheet as these will spread.
- When they come out of the oven, take a round cookie cutter and shuffle it around each cookie to encourage a perfect circle shape. Sprinkle on a few extra chocolate chips when they're still hot.
- Once cool, transfer to a wire rack and then an air tight container for 3-5 days.
Notes
You can freeze this cookie dough! Since this makes a big batch (about 20 cookies depending on size) you can make some now and save the rest for later. I suggest rolling them into balls before freezing to make life easier. Make sure they are in a freezer safe container and they'll be good for about 2-3 months.
I LOVE the flavor of these using the mix of light, dark and regular granulated sugars. If you don't have both light and dark, I suggest using 1/2 cup white and then 1/2 cup of whichever brown sugar you have.
Serving: 1cookie / Calories: 242kcal / Carbohydrates: 29g / Protein: 4.9g / Fat: 9.6g / Fiber: 2.1g / Sugar: 18.1g
