Description
Deliciously soft and chewy gluten-free chocolate chip cookies made with a blend of gluten-free flour and corn starch, these cookies offer the perfect balance of sweetness and texture. Easy to prepare and baked to perfection, they are ideal for anyone seeking a gluten-free treat without compromising on flavor or softness.
Ingredients
Scale
Wet Ingredients
- 8 tablespoons salted butter (113 grams, melted, 1 stick)
- ½ cup granulated sugar (100 grams)
- ¼ cup dark brown sugar (53 grams)
- 1 large egg (50 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Dry Ingredients
- 1½ cups Gluten Free Flour (222 grams)
- ½ teaspoon Bob’s Red Mill Corn Starch
- ½ teaspoon Baking Soda (3 grams)
- ¼ teaspoon coarse kosher salt
Add-ins
- 1 cup milk chocolate chips (170 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the beater attachment, beat the melted butter with granulated sugar and dark brown sugar until the mixture is creamy, which should take about 2 minutes. This ensures a smooth and fluffy base for your cookie dough.
- Add Egg and Vanilla: Add the vanilla extract and the room-temperature egg to the creamed butter and sugar. Beat on low speed for about 15 seconds to combine, careful not to overbeat, as this helps keep the cookies soft and tender.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, corn starch, baking soda, and coarse kosher salt. Add these dry ingredients to the wet mixture and mix until the dough becomes crumbly, which is typical for gluten-free dough and indicates the right consistency.
- Add Chocolate Chips: Stir in the milk chocolate chips and beat just until combined. Then use your hands to gently bring the dough together and form it into a large ball to prepare for shaping.
- Shape Cookies: Roll the dough into 1½-inch balls and place them on the prepared baking sheet. Make sure to space them generously to allow room for spreading as they bake.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 11 minutes. Remove them when they are puffy and barely browned at the edges. Avoid overbaking to keep them soft.
- Cool and Set: Let the cookies rest on the hot baking sheet for at least 15 minutes after removing from the oven. This step allows them to flatten slightly and finish setting perfectly before serving.
Notes
- Using room temperature egg and melted butter helps create a smooth, well-blended dough.
- Do not overmix the egg into the batter; gentle mixing preserves cookie softness.
- Spacing cookies well on the baking sheet is crucial to allow for spreading without merging.
- Letting the cookies rest on the baking sheet after baking ensures ideal texture and shape.
- Feel free to substitute milk chocolate chips with dark or semi-sweet chocolate chips according to preference.
- This recipe specifically uses Bob’s Red Mill Corn Starch—substitutions may affect texture.
