Gluten-Free Chocolate Chip Cookies

Name: Gluten-Free Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings
Ingredients: 3/4 Cup Butter - Melted; 3/4 Cup Brown Sugar; 1/2 Cup Sugar; 1 Large Egg; 1 Large Egg Yolk; 2 Tsp Vanilla; 2 Cup 1:1 Gluten-Free flour; 1 Tsp Baking Soda; 1 1/2 Tsp Cornstarch; 1/2 Tsp Salt; 1 Cup Chocolate Chips

Prep: 20 min Cook: 15 min Total: 35 min Serves: 24 3 views

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Desserts Cookies

Warm from the oven, these gluten-free chocolate chip cookies are a delightful treat that anyone can savor, regardless of dietary restrictions. With their rich buttery flavor and a perfect balance of crispy edges and chewy centers, each bite is a sweet indulgence. The generous portions of chocolate chips melt into gooey pools of happiness, making them an ideal companion for cozy nights in or a casual gathering with friends. These cookies promise to be a crowd-pleaser, proving that gluten-free baking can be just as delicious as the classic version.

Ingredients

3/4 Cup Butter - Melted
3/4 Cup Brown Sugar
1/2 Cup Sugar
1 Large Egg
1 Large Egg Yolk
2 Tsp Vanilla
2 Cups 1:1 Gluten-Free flour
1 Tsp Baking Soda
1 1/2 Tsp Cornstarch
1/2 Tsp Salt
1 Cup Chocolate Chips

Directions

Whisk together the gluten-free flour, baking soda, cornstarch and salt. Set aside.
In a large bowl, whisk the melted butter, brown sugar and cane sugar until smooth and well combined.
Whisk in the whole egg, egg yolk and vanilla until the mixture looks smooth and glossy.
Add the dry ingredients to the wet mixture and stir just until no dry flour remains. Fold in the chocolate chips.
Cover tightly and refrigerate for 24–48 hours. This step is especially helpful with gluten-free flour and gives the cookies a better texture.
Remove the dough from the refrigerator and let it sit at room temperature for about 15–20 minutes if it's too firm to scoop. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the dough into roughly 2-tablespoon portions and place them several inches apart. For a bakery-style appearance, press a few extra chocolate chips into the tops.
Bake for 13–16 minutes, until the edges are golden but the centres still look slightly soft. Don't wait for the centres to look completely baked—they'll continue setting on the pan.
Sprinkle the warm cookies lightly with sea salt. Allow them to cool on the baking sheet for about 10 minutes before transferring to a cooling rack.