Description
Indulge in these delightful Classic Gluten-Free Chocolate Chip Cookies that strike the perfect balance between gooey and crispy.
Ingredients
- 1 cup butter or dairy-free butter, room temperature (227 grams/2 sticks)
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup packed brown sugar (150 grams)
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups gluten-free measure-for-measure flour (300 grams)
- 3 cups chocolate chips or chocolate chunks (525 grams)
- Flaky sea salt (optional, for finishing)
Instructions
- Cream butter and sugars together until light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
- Mix in baking powder, baking soda, and kosher salt, then gradually incorporate gluten-free flour.
- Fold in chocolate chips until evenly distributed throughout the batter.
- Chill dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F and prepare baking sheets with parchment paper.
- Scoop dough into balls and place spaced apart on the baking sheet.
- Bake for 8-10 minutes, until edges are golden and centers are slightly underbaked.
- Sprinkle with flaky sea salt if desired and let cool on baking sheet for 1-2 minutes.
- Transfer cookies to a cooling rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for 2-3 days or freeze for longer storage.