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Gluten Free Chocolate Chip Cookies

Gluten free chocolate chip cookies bake up with lightly golden edges and centers that look just set. A 30-minute dough chill helps these easy cookies hold their shape while baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and resting 35 minutes
Total Time 1 hour 2 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup flour blend gluten-free measure-for-measure with xanthan gum
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter unsalted, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed, light
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 cup chocolate chips gluten-free semisweet

Equipment

  • 2 12x17-inch baking sheets

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the vanilla.
  5. Add the flour mixture and mix just until combined.
  6. Stir in the chocolate chips.
  7. Cover and chill the dough for 30 minutes.
  8. Heat the oven to 350°F.
  9. Line two 12x17-inch baking sheets with parchment paper.
  10. Scoop the dough into 1 1/2-tablespoon portions, placing them about 2 inches apart on the prepared sheets.
  11. Bake for 10 to 12 minutes, swapping the sheets between racks halfway through, until the edges are lightly golden and the centers look just set.
  12. Let the cookies rest on the baking sheets for 5 minutes.
  13. Transfer them to a wire rack to cool.

Notes

For best texture, chill the dough for the full 30 minutes. Store the cookies in an airtight container in the refrigerator for up to 5 days; they can also be frozen. For a dairy-free version, use dairy-free butter and gluten-free semisweet chocolate chips.