Best Gluten-Free Chocolate Chip Cookies
I love working on gluten-free recipes because the challenge of making baked goods without regular flour inspires me to create my best recipes. On that note, I present to you my Best Gluten-Free Chocolate Chip Cookies.
Ingredients
- 3/4 cup unsalted butter
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups gluten-free flour blend like Bob’s Red Mill 1:1 Baking Flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt plus extra for sprinkling
- 2 cups semi-sweet chocolate chips or chunks
Instructions
- Lightly brown the butter in a pan over medium heat, stirring constantly until it foams and turns golden brown with a nutty scent. Remove from heat promptly to avoid over-browning.
- In a large bowl, mix the cooled brown butter and brown sugar. Beat in the egg, egg yolk, and vanilla until well combined.
- Whisk together the gluten free flour, baking soda, and salt in a separate bowl. Gradually mix the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
- Chill the cookie dough in the refrigerator for at least 30 minutes, or overnight for best results.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Scoop the dough into 1-ounce balls, spacing them 2 inches apart on the sheet. Bake for 11 minutes until the edges are golden and the centers are puffy yet gooey.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 312kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 11gSodium: 208mgFiber: 3g
Tried this recipe?Let us know how it was!