Soft, chewy, and golden crisp on the outside, these gluten-free chocolate chip cookies are simply the BEST! And the best part? They’re loaded with chocolate chips for a deliciously indulgent treat!
Ingredients
- ½ cup butter, softened
- ⅓ cup white cane sugar
- ⅔ cup light brown sugar, packed
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1¾ cups gluten-free measure-for-measure flour (217 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups chocolate chips (one 12 oz bag)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper.
Cream Butter and Sugars:
- In a stand mixer (or using a hand mixer with a large bowl), cream the softened butter, white sugar, and packed light brown sugar on medium speed for 3-4 minutes until smooth, creamy, and well incorporated.
Add Wet Ingredients:
- Add the room temperature egg and vanilla extract. Mix on medium speed for another minute until well combined.
Combine Dry Ingredients:
- Gradually add the gluten-free flour, baking soda, and salt. Mix on low speed until just combined.
Stir in Chocolate Chips:
- Gently fold in the chocolate chips until evenly distributed.
Scoop Dough:
- Using a small cookie scoop, drop cookie dough onto the prepared baking sheets. Each cookie dough ball should contain about 2 tablespoons of dough with a diameter of about 1.6 inches. Be sure to space the cookies a couple of inches apart, placing about 12 cookies per baking sheet.
Bake:
- Bake for 10-12 minutes, or until they reach your desired level of crispness.
Cool:
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy
NOTES: For freezing instructions, please refer to the blog post.
