Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to distribute the leavening agents evenly throughout the dough. Set aside.2.25 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum), 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until the mixture is light and fluffy. This creaming process incorporates air, which is vital for the cookies' texture. You can use an electric mixer for best results, working for about 2-3 minutes.1 cup unsalted butter, softened, 0.75 cup granulated sugar, 0.75 cup packed light brown sugar
- Beat in the vanilla extract and then add the eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is blended.2 teaspoons vanilla extract, 2 large eggs, at room temperature
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tougher cookies, even in gluten-free baking.2.25 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum), 1 teaspoon baking soda, 1 teaspoon salt, 1 cup unsalted butter, softened, 0.75 cup granulated sugar, 0.75 cup packed light brown sugar, 2 teaspoons vanilla extract, 2 large eggs, at room temperature
- Gently fold in the chocolate chips using a spatula or wooden spoon. Ensure the chips are evenly distributed throughout the cookie dough. Feel free to add more or less depending on your chocolate chip preference.2 cups semi-sweet chocolate chips (or your favorite variety)
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size and shape.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool on the baking sheet.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This step helps them firm up and prevents them from breaking.
Notes
To store your delicious Gluten Free Chocolate Chip Cookies and keep them fresh, allow them to cool completely before storing. Once cooled, place them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months. To reheat, simply place a cookie (or a few) on a microwave-safe plate and heat in 10-15 second intervals until warmed through. Alternatively, you can place them on a baking sheet in a low oven (around 250°F/120°C) for a few minutes until just warmed. This will help bring back some of that fresh-from-the-oven chewiness.
