Gluten-free Classic Chocolate Chip Cookies
Equipment
- 2 Mixing Bowls
- Spatula
- Whisk
- #16 (2.75 oz) Ice Cream Scooper
- Cookie Baking Sheets
- Electric Hand Mixer or Kitchen Stand Mixer
- Kitchen Scale
- Optional: Parchment paper or silicone mats
Ingredients
Wet Mixture
- 170 g Unsalted Butter Unsalted, Room Temperature
- 10 g Sea Salt Fine
- 1 Egg Large
- 2 Egg Yolks Large
- 82 g Granulated Sugar
- 185 g Light Brown Sugar
- 1 g Vanilla Extract
Dry Mixture
- 245 g Bob's Red Mill Gluten-free 1-to-1 Baking Flour Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 48 g Sweet Rice Flour
- 2.37 g Baking Soda
- 340 g Semi-sweet Chocolate Chips
Instructions
- Line 1 small and 1 large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, beat the butter and salt on low and increase to medium speed until combined.
- Add the sugars and continue beating until combined.
- Add the egg, egg yolks and vanilla extract and beat until combined, then briefly set aside.
- In a medium sized bowl, whisk together the flours and baking soda until well combined.
- Gradually add the dry mixture to the wet mixture until combined.
- Mix in the chocolate chips until well combined, but not overly worked.
- Use the Ice Cream Scooper to portion out the 17-18 cookies onto the small cookie sheet and pop into the freezer for an hour. Ideally, shape each cookie dough into a tower.
- Preheat oven to 350°F / 176° C.
- After an hour, place 6 frozen cookie dough "towers" onto a large lined cookie sheet and pop into the oven for 15-17 minutes. Rotate the cookie sheet halfway to ensure even baking.
- Take the cookies out once the sides are golden and the middle is just turning golden brown.
- Let cool for 8-10 minutes before serving.
Video
Nutrition
Serving: 1Cookie | Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 326mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Vitamin A: 278IU | Calcium: 23mg | Iron: 1mg