Gluten Free Chocolate Chip Cookies

12 Cookies
42 min

I've been meaning to take some of my favorite recipes and make them gluten free so I decided to start with my go-to (and probably favorite) recipe. Chocolate chip cookies have always been my choice of dessert. I know everyone has their version and it took me years to perfect what I consider my version. My chocolate chip cookies are giant and this batch makes exactly one dozen every single time. These gluten free treats are crisp yet gooey and the perfect dessert to bake for your gluten intolerant loved ones!


I've tried so many different gluten free tricks using a variety of flours and my recommendation is Bob's Red Mill Gluten Free 1-to-1 Baking Flour.


For more recipes like this, visit my Instagram @flourandfame or blog www.flourandfame.com!

Gluten Free Chocolate Chip Cookies

Recipe details

  • 12  Cookies
  • Prep time: 20 Minutes Cook time: 22 Minutes Total time: 42 min
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Ingredients

COOKIE DOUGH

  • 2 ¾ cups | Gluten Free 1-to-1 Baking Flour
  • ½ teaspoon | Baking Soda
  • 1 teaspoon | Baking Powder
  • 1 teaspoon | Kosher Salt
  • 2 sticks | Unsalted Butter (cold)
  • 1 cup & 2 tablespoons | Light Brown Sugar (packed)
  • ¾ cup | Granulated Sugar
  • 2 large | Eggs
  • 2 teaspoons | Vanilla Extract
  • 2 cup | Semisweet Chocolate
  • 2 tablespoons | Sea Salt Flakes

TOPPINGS

  • ½ cup | Semisweet Chocolate

Instructions


Line baking sheets with parchment paper.
Preheat oven to 350° F and space out oven racks for even baking.
Remove cold butter from fridge and cube into roughly 1-inch pieces. Set aside.
Sift flour, baking soda and baking powder in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat cold, cubed butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the chocolate chunks by hand using a rubber spatula.
Measure out ¼ cup (or 112 grams) portions of dough and roll into even balls. Evenly place 6 cookie dough balls per baking sheet. Press 3 chocolate chunks into the top of each ball and finish with sea salt flakes.
Bake cookies for 12 minutes. Remove baking sheets and use a spatula to separate and form more round cookies that are spreading too much. Place cookies back in the oven for an additional 8-12 minutes making sure to rotate the sheets and swap the top and bottom racks from the first bake.
Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.
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