Gluten Free Chocolate Chip Cookies Recipe

Yields: Around 12-15 cookies
Prep Time: 15 minutes
Chill Time: 1-2 hours (recommended)
Bake Time: 10-12 minutes

Ingredients:

  • 1 1/2 cups (190g) gluten-free 1:1 baking flour (like Bob’s Red Mill or King Arthur Measure for Measure)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips (or your favorite kind)

Instructions:

  • Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  • Combine dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
  • Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
  • Add egg and vanilla: Beat in the egg until well combined, then stir in the vanilla extract.
  • Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
  • Fold in chocolate chips: Gently fold in the chocolate chipsusing a spatula.
  • Chill the dough: Refrigerate the dough for at least 1 hour, or up to 2 hours. This prevents the cookies from spreading too much.
  • Shape and bake: Scoop tablespoon-sized amounts of dough onto your prepared baking sheets, leaving a couple of inches between cookies. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  • Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

  • Accurate flour measurement: Spoon the gluten-free flour into the measuring cup and level it off with a knife for accurate measurement.
  • Room temperature ingredients: Let butter and eggs come to room temperature for best results.
  • Chilling importance: Chilling solidifies the butter, leading to thicker cookies and preventing excessive spreading.
  • Parchment paper: Helps release cookies easily and prevents them from sticking.
  • Don’t overbake: They will firm up more as they cool.
  • Variations: Experiment with different chocolate chips, chopped nuts, or try adding a pinch of cinnamon.

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