Gluten-Free Chocolate Chip Cookies

Okay, let's dive into a recipe that's near and dear to my heart: Gluten-Free Chocolate Chip Cookies. I know, I know, it might seem like everyone and their dog has a chocolate chip cookie recipe, but trust me, this one's different. I've spent *years* tweaking this formula, trying to capture that perfect balance of crisp edges, a chewy center, and that melty, gooey chocolate explosion in every bite. And, of course, it had to be entirely gluten-free, because well, that's my life!

Honestly, before I got the hang of it, my gluten-free cookies were either rock-hard hockey pucks or sad, flat puddles. It was a journey, let me tell you! This recipe however, is pure magic. It's the kind of cookie that people will actually ask you to make again, and won't even realize it's gluten-free. That's the biggest compliment you can get, right? So, grab your mixing bowls, let's get baking!

Ingredients

1 cup (2 sticks) unsalted butter, softened (very important for the texture!)
¾ cup granulated sugar
¾ cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 ½ cups gluten-free all-purpose flour blend (I recommend a blend that includes xanthan gum for the best structure. I've had great success with this specific brand of gluten free flour)
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips (you can use dark chocolate or chunks if you prefer)
Flaked sea salt, for sprinkling (optional, but highly recommended)

Instructions

Cream the Butter and Sugars: In a large mixing bowl (or the bowl of your stand mixer - this model will make mixing a breeze), cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Don't skimp on this step, it really helps incorporate air into the batter.
Add the Wet Ingredients: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition. The mixture might look slightly curdled at this stage, but don't worry, it will come together once you add the dry ingredients.
Combine the Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. This ensures everything is evenly distributed.
Gradually Mix Dry into Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Be careful not to overmix, as this can make the cookies tough. Just mix until the flour disappears into the mixture.
Fold in the Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the dough. I find that a flexible silicone spatula is the best tool for this job.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling is crucial for preventing the cookies from spreading too much and helps develop the flavor. If you are in a hurry, 15 minutes in the freezer can speed this up (but don't leave in there too long). I find 2 hours or even overnight is best for flavor development, if you have the time.
Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. I really think these precut sheets of parchment paper are so convenient!
Scoop the Dough: Using a cookie scoop or a spoon, drop rounded scoops of dough onto the prepared baking sheet, leaving some space between them because they will spread, spacing them about 2 inches apart. For a nicely shaped cookie, you can do an initial scoop, then lightly reshape the top and compact the dough a touch for a rounded top.
Bake: Bake for 9-11 minutes, or until the edges are golden brown and the center is still slightly soft. Don't overbake, as they will continue to set as they cool.
Cool on Baking Sheets: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Sprinkle Salt (Optional): If using, sprinkle a little flaked sea salt on top while the cookies are warm for a beautiful and flavourful addition. Now, resist the urge to eat them all at once! They are seriously addictive when warm.

Tips & Tricks

Don't Skip the Chill Time: I know it can be tempting, but trust me the chilling is essential. It prevents the cookies from spreading too thin and allows the flavors to meld together. If you're really in a time crunch, chill in the freezer for about 15 minutes. This isn't as effective but it does help a bit.
Experiment with Chocolate: Feel free to mix and match different types of chocolate. I love using a combination of semi-sweet and dark chocolate chunks for a more gourmet feel. You could even use milk chocolate or white chocolate for a different flavor profile. For serious chocolate lovers, why not try some cocoa nibs?
Add Nuts: Consider adding chopped nuts, such as pecans, walnuts, or chopped macadamia, for extra crunch and flavor. About 1 cup should be enough.
Sea Salt is Your Friend: Don't be shy with that flaked sea salt! It really enhances the sweetness and brings out the flavors of the chocolate. It also adds a bit of visual appeal if you use some bigger salt flakes.
Underbaked is Better: For the best chewy texture, slightly underbake your cookies. They will continue to set as they cool.
Adjust to your oven: All ovens are different, so you may have to adjust baking times slightly. Check at around 8 minutes for doneness and add time as required.
Making Ahead: The cookie dough can be made ahead and chilled. You might have to add a minute or two onto your baking time if the dough is cold. You can store portioned balls of cookie dough in the freezer to bake on demand.

⭐️⭐️⭐️⭐️⭐️ 4.5

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