Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper. This prevents sticking and makes for easy cleanup, ensuring your BEST Gluten-Free Chocolate Chip Cookies slide right off.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Make sure these dry ingredients are thoroughly combined; this ensures even leavening and flavor distribution throughout your cookies. If your gluten-free flour blend doesn't contain xanthan gum, be sure to add ½ teaspoon now.2.25 cups All-Purpose Gluten-Free Flour Blend, 1 teaspoon Baking Soda, 0.5 teaspoon Salt
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Use an electric mixer (handheld or stand mixer with a paddle attachment) on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for incorporating air, which contributes to the cookies' texture.1 cup Unsalted Butter, 0.75 cup Granulated Sugar, 0.75 cup Brown Sugar
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until just combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.2 Large Eggs, 1.5 teaspoons Vanilla Extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can lead to tougher cookies, even with gluten-free flour.2.25 cups All-Purpose Gluten-Free Flour Blend, 1 teaspoon Baking Soda, 0.5 teaspoon Salt, 1 cup Unsalted Butter, 0.75 cup Granulated Sugar, 0.75 cup Brown Sugar, 2 Large Eggs, 1.5 teaspoons Vanilla Extract
- Gently fold in the chocolate chips using a spatula or wooden spoon until they are evenly distributed throughout the dough. Reserve a handful of chocolate chips to press onto the tops of the cookie dough balls for an extra chocolatey presentation just before baking.1.5 cups Chocolate Chips
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. For consistently sized cookies, a cookie scoop is highly recommended.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies. It’s better to slightly underbake than overbake for that perfect chewy texture.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly. If desired, sprinkle with flaky sea salt while still warm for an extra touch of flavor.Flaky Sea Salt
Notes
To keep your BEST Gluten-Free Chocolate Chip Cookies fresh and delicious, proper storage is key. Once completely cooled, store them in an airtight container at room temperature for up to 3-4 days. Adding a slice of bread to the container can help maintain their chewy texture by providing a little moisture. For longer storage, you can freeze baked cookies in a single layer on a parchment-lined baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Reheat individual cookies in a microwave for 10-15 seconds or in a warm oven (around 300°F/150°C) for a few minutes until warmed through for that "just-baked" taste and gooey chocolate.
