You guys... these gluten free chocolate chip cookies are the real deal. They taste JUST like a regular chocolate chip cookie. Dare I say I even like them... better?! These are soft in the center but with crisp edges and PUDDLES of chocolate. They're amazing.
½cup(113grams)unsalted buttermelted and slightly cooled
1cup(200grams)brown sugar
1eggroom temperature
1teaspoonvanilla extract
1cup(180grams)chopped chocolate or chocolate chipsabout one 4-oz chocolate bar
Instructions
Melt your butter and let it sit for 5 minutes to cool slightly. While the butter is cooling, whisk together the gluten free flour, baking soda and salt in a separate bowl. Set aside.
In a separate bowl, whisk together the melted and cooled butter and brown sugar until completely combined. Add the egg and vanilla extract and whisk until combined.
Add the dry ingredients and fold together until a dough forms. Add the chopped chocolate/chocolate chips and fold until they are fully incorporated. Cover and let the dough chill for 30 minutes in the fridge.
When the dough has 5 minutes left to chill, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper. Once the dough is done chilling, roll the dough into balls and space them 3-4 inches apart on the baking sheet.
For large cookies, bake for 11-13 minutes. For regular-sized cookies, bake for 9-11 minutes. The cookies will be set and lightly golden.
Let the cookies cool on the pan for 5 minutes, then transfer to a baking sheet to cool completely. Enjoy!