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
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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