Yield: 10 large cookies
The Best Gluten Free Chocolate Chip Cookies
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.
Ingredients
- 1 3/4 cups (219 grams) gluten free flour, we recommend Bob's Red Mill 1-to-1 Baking Flour!
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
- 1 cup (200 grams) brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (180 grams) chopped chocolate or chocolate chips, about 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!
Tried this recipe?Let us know how it was!