Ingredients:

  • 315g Gluten-free all-purpose flour blend
  • 115g Unsalted butter, softened
  • 150g Packed light brown sugar
  • 50g Granulated cane sugar
  • 1 large Egg, room temperature
  • 5ml Pure vanilla extract
  • 5g Baking soda
  • 3g Sea salt
  • 255g Dark chocolate chips (at least 60% cacao)

Instructions:

  1. Beat the softened butter, brown sugar, and cane sugar together on medium high speed. Mix until the mixture is pale and fluffy. Note: This incorporates air for a lighter texture
  2. Add the egg and vanilla extract. Beat for another 60 seconds until the batter looks smooth and velvety.
  3. In a separate bowl, whisk the gluten-free flour, baking soda, and salt. Note: This ensures the leavening agent is evenly spread
  4. Gradually add the dry ingredients to the wet mixture on low speed. Once a cohesive dough forms, fold in the dark chocolate chips by hand until evenly distributed.
  5. Scoop rounded tablespoons of dough onto the baking sheet.
  6. Chill the tray in the fridge for 30 minutes. until the dough feels firm to the touch. Note: This is the secret to chewy gluten free chocolate chip cookies
  7. Bake at 350°F (175°C) for 10-12 minutes until the edges are golden brown but the centers still look slightly underbaked.
  8. Let the cookies cool on the pan for 5 minutes to set before moving to a wire cooling rack.