Description

These Easy Gluten-Free Chocolate Chip Cookies are a perfect cozy treat for anyone craving a classic cookie without the gluten. Made with a gluten-free all-purpose flour blend and loaded with semi-sweet chocolate chips, these cookies have a delightful texture and rich flavor. They bake quickly to a lightly golden edge and stay soft and chewy inside, ideal for sharing or enjoying with a cup of coffee or tea.

Ingredients

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Dry Ingredients

1.5 cups Gluten-Free All-Purpose Flour (Ensure it contains xanthan gum for better texture)
1 teaspoon Baking Soda
0.5 teaspoon Salt

Wet Ingredients

0.5 cup Unsalted Butter (Softened, at room temperature)
0.75 cup Granulated Sugar
0.75 cup Brown Sugar (Packed)
1 large Egg
1 teaspoon Vanilla Flavoring (Pure vanilla extract recommended)

Add-ins

1 cup Chocolate Chips (Semi-sweet or dairy-free if preferred)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal baking temperature before you begin preparing the cookie dough.
Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and to help with an even bake.
Cream Butter and Sugars: In a mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture until it becomes light and fluffy, which helps create a tender cookie texture.
Add Egg and Vanilla: Add the egg and vanilla flavoring to the creamed mixture, then beat everything together until well combined and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined without overmixing to preserve cookie tenderness.
Fold in Chocolate Chips: Using a spatula, fold in the chocolate chips gently to evenly incorporate them throughout the dough.
Portion Dough: Drop rounded balls of dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are lightly golden, indicating a perfect soft and chewy cookie.
Cool Slightly: Let the cookies cool on the baking sheet for about 5 minutes, which helps them set, before transferring them to a wire rack to cool completely.
Enjoy or Store: Enjoy the cookies warm or store them in an airtight container to keep them fresh for several days.

Notes

Ensure your gluten-free flour blend contains xanthan gum for the best texture; if it doesn’t, add 1/2 teaspoon xanthan gum to the dry ingredients.
For dairy-free cookies, substitute the butter with a vegan butter alternative and use dairy-free chocolate chips.
Do not overmix the dough after adding the dry ingredients to avoid tough cookies.
Cookies will continue to firm up as they cool; remove from the oven when edges are lightly golden for a soft center.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.