Gluten-Free Chocolate Chip Cookies
Trust me, you are going to love these moist, chewy gluten-free chocolate chip cookies. The chocolate melts in your mouth, and you won’t be able to just eat one. Plus, I promise you that nobody will know they are gluten-free. Bake the entire batch of cookie dough or just a few; chill the remaining dough for another day. Either way, you and your family will love these delicious treats and will come back for more.
Equipment
- 1 large mixing bowl
- 1 small bowl for butter
- 1 small-medium bowl for wet ingredients
Ingredients
Dry Ingredients
- 1 1/3 cups gluten-free flour
- 1/4 cup gluten-free flour
- 1 tsp. baking soda
- 1/2 tsp. salt
Wet Ingredients
- 1/2 cup butter
- 1 tbs. milk of choice
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
Stir In
- 1 cup chocolate chips
Instructions
- In a large bowl whisk the dry ingredients. Set aside
- Melt the butter in the microwave in a small bowl.
- In a medium mixing bowl combine the wet ingredients using a spatula.
- Using the spatula combine the wet and dry ingredients, stirring until mostly mixed. Then use a high speed blender, and mix for about 1-2 minutes until fully blended.
- Gently fold in the chocolate chips
- Cover the bowl and let it stand in the fridge for about 30 minutes to 1 hour
- Preheat over to 350 degrees.
- Scoop the cookie dough into bowls about 2-3 tbs. per ball
- Bake for 8-10 minutes or until there are golden on the outside, and the center is ooey goeey.
- Remove from the oven and let cool on a cooling rack.
Notes
Let cookies cool on sheet pan a few minutes before transferring to cooling rack
Do not over mix!