Chocolate Chip Cookies - Better Batter Gluten Free Flour

Chocolate Chip Cookies

Everyone loves a soft, chewy chocolate chip cookie and this gluten free recipe will not disappoint! Be sure to chill the dough for at least 4-6 hours or overnight for best results then scoop, roll, and bake while the dough is still very cold.

chocolate chip cookies

Ingredients

 

  • 2 1/4 cups (9 oz) Better Batter All-Purpose Flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch (or substitute 2 tsp arrowroot powder)
  • 1/2 tsp salt
  • 3/4 c unsalted butter, melted
  • 3/4 c loosely packed light brown sugar
  • 1/2 c granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 tsp pure vanilla extract
  • 1 c  semi-sweet chocolate chips or chocolate chunks

 

Instructions

Plan ahead! This dough requires a 4-6+ hour chill in the refrigerator before baking.

Prepare the dry ingredients. Combine the flour, xanthan gum, baking soda, cornstarch, and salt together in a large bowl, whisking well. Set aside.

Prepare the wet ingredients. In a medium bowl (I use my stand mixer!), whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Beat in the egg, then the egg yolk then add the vanilla and beat until incorporated. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula or for 1-2 minutes on medium speed using your stand mixer. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 4-6 hours or up to 3-4 days. Chilling is required.

Preheat and prepare. Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Set aside.

Roll and bake. Roll the dough into balls, about 1 1/2 Tbl of dough each or about the size of a golf ball. Stagger 8 balls of dough onto each cookie sheet, about 2 inches apart. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 8-9 minutes, rotating the backing pan halfway through the baking time. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining cookie dough balls.

 

Adapted from Sally’s Baking Addiction

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