Incredible Gluten Free Chocolate Chip Cookies

Adapted from

  • 3/4 cup (105 g) Better Batter gluten free flour
  • 1 1/2 tablespoons (14g) cornstarch
  • 7/8 cup (122 g) Gluten Free on a Shoestring Gluten free bread flour
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 5/8 cup (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) butter at room temperature
  • 1 large egg at room temperature, beaten
  • 1 teaspoon vanilla extract
  • 10 ounces chocolate chips
  • Maldon salt for sprinkling

  • In a large bowl, place the all purpose flour, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  • Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.
  • Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition. The dough will be thick.
  • Add the chocolate chipss, and mix until they are evenly distributed.. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
  • On baking day, preheat your oven to 350°F. Line a baking sheet with parchment paper.
  • Ball up and slightly press down 2 tablespoons worth of dough. Place on baking sheet 2 inches apart.
  • Place in the preheated oven. Bake until golden brown, 9-12 minutes.
  • Allow to cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.

Rating: 5 out of 5.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: