The Perfect Gluten Free Chocolate Chip Cookie
This cookie is crispy on the outside and chewy in the middle and requires no refrigeration before baking.
Servings: 2.5 dozen cookies
Ingredients
- ¾ cup (12 Tbs) unsalted butter, melted
- ¾ cup (165 grams) light brown sugar, packed
- ½ cup (100 grams) white granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups (338 grams) gluten free flour blend
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350° F. Prepare 2 baking sheets by lining with silicon mat or parchment paper.
- In a medium bowl or stand mixer, combine melted butter, brown sugar and white sugar and stir until just combined. Add egg, egg yolk, and vanilla extract and stir until combined.
- Add gluten free flour, baking soda, and salt and stir until combined. Gently fold in chocolate chips until mixed throughout.
- If using a 1 oz. cookie scoop (about 2 Tbs of cookie dough): place on cookie sheet, about 2 inches apart. Bake for 10-12 minutes or until slightly golden brown. Remove from oven and cool for 2-3 minutes before transferring to a cooling rack. Yield about 34 cookies.
- If using a 2 oz. cookie scoop (about 4 Tbs of cookie dough): place on cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until slightly golden brown. Remove from oven and cool for 2-3 minutes before transferring to a cooling rack. Yield about 17 cookies.
- After cookies have cooled completely, store in air-tight container. Best eaten day of baking or day after.