Gluten-Free Chocolate Chip Cookies

Total Time:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min

Yield:
3 dozen cookies
Level:
Easy

Ingredients
  • 3 cups gluten-free flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 sticks (16 tablespoons) unsalted butter at room temperature
  • 1 cup plus 2 tablespoons lightly-packed light brown sugar
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces 60-percent cacao chocolate chips
  • 8 ounces 58-percent cacao chocolate chips
Directions
  • Line two baking sheets with parchment paper and set aside. Sift the flour, salt, baking powder and baking soda into a large bowl; set aside.

  • To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and cream on medium speed until fluffy and light in color, about 4 minutes.

  • While mixing, add the eggs, one at a time, scraping the bowl after each addition and mixing until combined. Add the vanilla and mix until incorporated.

  • Reduce the mixer speed to low and add the dry ingredients to the bowl in 2 additions, mixing on low, scraping after each addition and mixing until just combined. Add the chocolate chips and mix until combined.

  • Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Chill the dough balls for at least 30 minutes or up to several hours before baking.

  • Preheat the oven to 350 degrees F. (if using a convection oven, preheat it to 325 degrees F.). Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.

  • Bake the cookies, rotating the baking sheets from top to bottom to top midway through baking, until golden around the edges, 8 to 10 minutes total. Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.


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