Gluten-Free Chocolate Chip Cookies

Okay, let's dive into a recipe that's been a total game-changer in my kitchen: Gluten-Free Chocolate Chip Cookies. Seriously, I've made hundreds of cookies in my life, and these consistently disappear faster than a plate of free samples at the grocery store. The beautiful thing about these is you'd never guess they're gluten-free – they're that good. I used to think giving up gluten meant giving up amazing, chewy cookies. Boy, was I wrong! This recipe has converted even the biggest gluten-loving skeptics in my life. Get ready to unleash your inner cookie monster!

The Anatomy of an Amazing Gluten-Free Chocolate Chip Cookie

Here's what you'll need to gather to create these morsels of happiness. Don't worry if you're new to gluten-free baking; it's truly easier than you might think!

Ingredients:

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 ¼ cups gluten-free all-purpose flour blend (make sure it includes xanthan gum, or add 1/2 teaspoon if not)
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips (or your favorite chocolate chunks!)

Ingredient Notes:

Gluten-Free Flour Blend: Not all blends are created equal! I highly suggest using a blend that contains xanthan gum. This acts as a binder usually used in making regular wheat flour cookies, and it keeps our cookies from being dry and crumbly. If your blend doesn't already have it, make sure you add 1/2 teaspoon of xanthan gum to ensure a perfectly chewy texture. Bob's Red Mill 1 to 1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour have worked wonders for me, but feel free to experiment with brands you love!
Chocolate Chips: Semi-sweet chips are my go-to, but go wild with milk chocolate, dark chocolate, even white chocolate. I've also added chunks of chopped up chocolate bars which gives a really wonderful gourmet vibe. It's your cookie canvas, let your chocolate imagination flow!

Let's Get Baking: Step-by-Step Instructions

Alright, apron on and hands washed – let's do this! These steps are straightforward, and even if you haven't baked much before, you'll be just fine.

Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. (This helps prevent sticking and makes cleanup a breeze!)
Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer (If you have one, a stand mixer is a total game changer for this!), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes. This step is crucial for getting that perfect texture.
Add the Wet Ingredients: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. This lovely smell is the start of cookie magic!
Combine the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. (Whisking helps to properly distribute these ingredients and prevent clumps.)
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to dry cookies. Here, we're getting cozy making sure everything comes together like a lovely hug.
Fold in the Chocolate Chips: Stir in the chocolate chips with a spoon or spatula until evenly distributed. (Yes, this calls for elbow grease, but it's worth it!) And maybe sneak a chip or two just for quality control.
Drop the Dough: Using a cookie scoop or a tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each one.
Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set. These cookies will continue to bake a bit as they cool on the pan, you'll know they are ready when they have a golden brown edge. Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you have a cooling rack, it can work wonders and help prevent soggy bottoms.
Cool and Enjoy: Seriously, it's hard to wait but it's worth it, let those glorious cookies cool, and then dive in!

Tips and Tricks for Cookie Perfection

Now for the fun part – how to make these cookies your cookies!

Chill Out: For thicker, chewier cookies, chill the dough for at least 30 minutes (or even overnight!). This really allows the flavors to meld together, and helps prevent over spreading.
Nutty Additions: Feel free to throw in some chopped nuts like walnuts or pecans. This adds fun textures and an extra layer of flavor.
Sea Salt Sprinkle: A sprinkle of sea salt on top right before baking elevates that sweet-and-salty flavor profile and makes them look super fancy even if they're not!
Mix it Up with Extracts: A touch of almond, coconut, mint or maple extract can give you a flavor boost or help customize your cookie to any holiday! Start with 1/2 teaspoon and add a touch more if desired.
Storage Savvy: Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze them for later enjoyment. They taste fantastic straight from the freezer!

⭐️⭐️⭐️⭐️⭐️ 4.5

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