Dessert

Gluten Free Chocolate Chip Cookies Recipe

Name: Gluten Free Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Ingredients: 2 1/4 cups all purpose gluten free flour blend (See Recipe Notes); 1/2 teaspoon xanthan gum (omit if your flour blend already contains it; use a heaping 1/2 teaspoon); 1/2 teaspoon kosher salt; 1 teaspoon baking soda; 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 8 tablespoons unsalted butter (at cool room temperature (69°F is ideal); 2 eggs (at room temperature, beaten); 1 tablespoon pure vanilla extract; 12 ounces semisweet chocolate chips (plus more as desired, up to 16 ounces total)

24 servings

hidangan

15 minutes

masa aktif

27 minutes

jumlah masa

Mula Memasak

Bahan-bahan

2 1/4 cups all purpose gluten free flour blend (See Recipe Notes)

1/2 teaspoon xanthan gum (omit if your flour blend already contains it; use a heaping 1/2 teaspoon)

1/2 teaspoon kosher salt

1 teaspoon baking soda

3/4 cup granulated sugar

3/4 cup packed light brown sugar

8 tablespoons unsalted butter (at cool room temperature (69°F is ideal)

2 eggs (at room temperature, beaten)

1 tablespoon pure vanilla extract

12 ounces semisweet chocolate chips (plus more as desired, up to 16 ounces total)

Arahan

Preheat your oven to 350°F (unless you plan to chill your cookie dough overnight). Line baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour blend, xanthan gum, salt, baking soda, and granulated sugar.

Add the brown sugar and whisk again, breaking up any lumps with a fork if needed.

Create a well in the center and add the butter, eggs, and vanilla. Mix the wet ingredients together in tight circles in the center, then stir into the dry ingredients until combined.

Fold in 12 ounces of chocolate chips. The dough will be thick but workable. Add more chips if desired.

Divide the dough into 21 (or up to 24, if you used more chips) portions, about 50 grams each. Roll into balls, then flatten into disks about 1 1/2-inches in diameter and 1/2-inch thick.

If you like, press a few extra chips onto each dough ball for a more chocolatey look.

Arrange cookies about 2 inches apart on the lined baking sheets.

Cover and chill the shaped dough for 12 hours—or up to 5 days—for the thickest, best-flavored cookies. Even chilling the dough for 30 minutes will help control oven spread.

Bake one sheet at a time until the cookies are golden on the edges and just set in the center, about 12 minutes.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pemakanan

Saiz Hidangan

1 cookie

Kalori

220 kcal

Jumlah Lemak

10 g

Lemak Tepu

6 g

Lemak Tidak Tepu

3.4 g

Lemak Trans

0.2 g

Kolesterol

25 mg

Natrium

114 mg

Jumlah Karbohidrat

31 g

Serat Pemakanan

2 g

Jumlah Gula

18 g

Protein

2 g