Chocolate chip cookies (n): a classic American dessert of sweet, buttery cookies bursting with rich, gooey chocolate chips. Chocolate chip cookies are the classic bake sale item, the classic lunch box treat, the classic remedy for a stressful day. And now the beloved classic has gone gluten-free!
Tasting these cookies may give you a momentary panic attack because surely nothing this good can be gluten-free. Well, actually, it can. And here’s the recipe to prove it. Classic texture and classic taste combine in these unbelievably delicious gluten-free morsels. Dry and crumbly are attributes you certainly won’t find here! Even the thinnest of these cookie discs maintain their soft and chewy texture, making them the perfect vehicles for sandwiching scoops of rich vanilla ice cream. And a deep brown sugar sweetness accompanied by wonderful buttery and vanilla overtones make these treats nothing short of addictive.
These are the gluten-free cookies you have been waiting for, the whole package deal: look, taste, and texture all in one. Welcome to cookie paradise; the chocolate chip cookies of your dreams are calling.
Gluten-Free Chocolate Chip Cookies
Adapted from Nestlé® Toll House®
Yield: about 4 dozen
2 ¼ cup GF Flour Mix*
2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 375°F and grease or line a baking sheet with parchment paper.
Whisk together flour mix, xanthan gum, baking soda, and salt in a medium-sized bowl. Set aside.
Using a stand mixer, beat butter and sugars until light and fluffy. Add in eggs and vanilla. Beat in dry ingredients just until fully incorporated. Stir in chocolate chips.
Drop dough by rounded teaspoons onto prepared baking sheet (in order to achieve a more perfectly round cookie shape, hand-roll dough into balls).
Bake cookies 8-10 minutes, or until golden brown. Allow cookies to cool for about 5 minutes on baking sheet before moving onto wire rack to cool completely (cookies are very delicate right after coming out of oven, but they will become firmer as they cool).
Grab a glass of cold milk and enjoy!
*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch