Gluten-Free Chocolate Chip Cookies
I have tried several chocolate chip cookies
and these are seriously the best yet!
I modified the recipe from @abountifulkitchen and her Levain Bakery cookies, so if you aren’t gluten-free, follow her recipe for these!
If you want to make them dairy-free, I would try using @miyokoscreamery butter.
The BEST Gluten-Free Chocolate Chip Cookies Ingredients:
- 1 cup butter cut into tablespoons (I prefer unsalted butter)
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cupcake flour* see note at the bottom
- 1 1/2 cup gluten-free flour (I used @cup4cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 400°F and set rack in the middle of the oven.
- Place butter into a bowl and turn the mixer on low. If using a stand mixer, use the paddle attachment.
- Add sugars and beat butter until smooth on medium speed. This step should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and are no longer visible in pieces.
- Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
- Turn the mixer off. Add the cake flour, all-purpose flour, baking powder, baking soda, and salt. Pulse the dry ingredients on low until the wet and dry ingredients are combined.
- Pour the chocolate chips into the batter and pulse again 5-6 times.
- Divide the dough into 3 oz cookies. ( I measured out 3 oz, and they make BIG cookies.) Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
- Bake 6 cookies per pan for 6-7 minutes.
- The cookies are done when the top is a bit golden, and the bottom is also golden.
- Do not over bake. Let cool for 15 minutes before serving.
*How to make Gluten-Free Cake Flour:
Measure out 1 cup of gluten-free flour into a medium-size mixing bowl. Remove 2 tablespoons of the flour and place it back in the flour container. Add 2 tablespoons of cornstarch to the flour in the mixing bowl. Sift the flour and cornstarch mixture. Sift two more times again.
Enjoy!
Ingredients
- 1 cup butter cut into tablespoons ~ I prefer unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup cake flour*
- 1 1/2 cup gluten-free flour ~ I use @cup4cup
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt Redmond Salt
- 1 cup semi-sweet chocolate chips
Instructions
-
Preheat oven to 400ºF and set rack in the middle of the oven.
-
Place butter into a bowl and turn the mixer on low. If using a stand mixer, use the paddle attachment.
-
Add sugars and beat butter until smooth on medium speed. This step should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and are no longer visible in pieces.
-
Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
-
Turn the mixer off. Add the cake flour, all-purpose flour, baking powder, baking soda, and salt. Pulse the dry ingredients on low until the wet and dry ingredients are combined.
-
Pour the chocolate chips into the batter and pulse again 5-6 times.
-
Divide the dough into 3 oz cookies. ( I measured out 3 oz, and they make BIG cookies.) Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
-
Bake 6 cookies per pan for 6-7 minutes.
-
The cookies are done when the top is a bit golden, and the bottom is also golden.
-
Do not over bake. Let cool for 15 minutes before serving.
Notes
*How to make Gluten-Free Cake Flour: Measure out 1 cup of gluten-free flour into a medium-size mixing bowl. Remove 2 tablespoons of the flour and place it back in the flour container. Add 2 tablespoons of cornstarch to the flour in the mixing bowl. Sift the flour and cornstarch mixture. Sift 2 more times again.