Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies are super easy, perfectly crisp on the outside with a gooey inside and taste just like the classic Toll House ones. They are made with only a handful of ingredients and absolutely to die for.
Ingredients
- 2½ cups 1 to 1 gluten free baking flour
- 1 heaping tsp baking soda
- ½ tsp sea salt
- 1 stick butter, room temperature
- 2 cups packed light brown sugar
- 2 eggs
- 1½ tsp pure vanilla extract
- 1½ cups dark chocolate chips
- maldon flakey sea salt, to sprinkle on top
Instructions
- Preheat the oven. Position a rack in the middle the oven and preheat the oven to 350. Line baking sheet with parchment paper.
- Mix dry ingredients. In a medium sized bowl, mix together flour, baking soda, and salt. Set aside.
- Combine wet ingredients. In a standing mixer with the paddle attachment, beat the butter and sugar on a medium high speed until it is light and fluffy, about 2 to 3 minutes. Add each egg and beat until blended. Finally, add the vanilla and beat until blended.
- Combine dry ingredients with wet ingredients. Add flour mixture to the mixing bowl with the wet ingredients. Turn mixer on to a medium speed and mix just until the flour is mixed in, then turn to a high speed for a few seconds.
- Add in the chocolate chips. Add the chocolate chips and beat on high speed for a few seconds until they are fully mixed in.
- Bake the cookies. Drop the cookies onto a baking sheet using an ice cream scoop or spoon, don't flatten them. Bake until lightly browned on top, about 10-15 minutes. Cool on the pan on a rack for 1 minute. Top with a sprinkle of flakey salt. Transfer cookies to baking rack to cool completely. Repeat with the remaining dough.
- Enjoy! I like enjoying these gluten free chocolate chip cookies while they are still warm and the chocolate is melty.
Notes
- I highly recommend using a gluten free 1 to 1 baking flour. My go to is Bob's Red Mill.
- Use a 2 inch ice cream scoop when scooping your cookies from bowl to baking sheet. I use this one.
- Before the cookies are fully cooled, top with flakey maldon sea salt for the perfect sweet and salty flavor.
- Make sure your butter is room temperature, but not melted. Having the eggs at room temperature is also helpful.
- Store in an airtight container at room temperature for up to 3 days.
- When I'm not eating them fresh, I love to pop the cookie in the microwave for about 15 seconds before eating to make it warm and gooey.
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