Gluten-Free Chocolate Chip Cookies — Chewy, 7 Pantry Ingredients

Ingredients

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• 1.5 cups gluten-free all-purpose flour blend Shop
• 0.75 cup granulated sugar Shop
• 0.5 cup unsalted butter, softened
• 2 large eggs
• 1 tsp pure vanilla extract Shop
• 0.5 tsp salt
• 1 cup gluten-free chocolate chips Shop

Instructions

1. 1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preparation ensures the cookies won't stick and will bake evenly.
2. 2 In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Then, beat in the large eggs one at a time, followed by the pure vanilla extract, mixing until well combined and smooth.
3. 3 In a separate medium bowl, whisk together the gluten-free all-purpose flour blend and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined and no dry streaks remain. Be careful not to overmix the dough at this stage.
4. 4 Gently fold in the gluten-free chocolate chips using a spatula until they are evenly distributed throughout the cookie dough. The dough should be thick and slightly sticky.
5. 5 Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown and the centers appear set but still slightly soft. Gluten-free baked goods often firm up considerably as they cool, so avoid overbaking.
6. 6 Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period is crucial for gluten-free cookies to achieve their best texture.

Nutrition (per serving)

Tips & Notes

• Chill the dough for 30 minutes before scooping. Cold gluten-free cookie dough spreads less and bakes up thicker.
• Take the cookies out when the edges are golden but the centers still look soft. They finish setting on the sheet, as step 6 says.
• For chewier chocolate chip cookies, replace half the granulated sugar with packed brown sugar.

Common questions