These are easy to make but give yourself plenty of time because the dough needs to chill at least 8 hours.
What You Need
- 2 cups – Cup 4 Cup Gluten Free Flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter melted
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp. pure vanilla extract
- 1 cup chocolate chips
Directions
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until combined. Set aside.
Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer. Mix on medium-low speed until combined. Scrape down the bowl and add the egg and vanilla. Mix well.
Pour in the flour and mix on low speed until completely combined. Turn off the mixer and add the chocolate chips (or chocolate chunks), stirring them in by hand. Form the dough into one large ball in the bottom of the bowl and then cover with plastic wrap and chill for at least 8 hours (24-48 is best).
After the dough has chilled, preheat the over to 350 degrees. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature while the over is preheating.
Once the oven has preheated, scroop the dough out and form into 16 even-sized balls.
Place 8 cookies per baking sheet (bake in 2 batches) and flatten very slightly on the top.
Bake for 10-12 minutes on the center rack. Don’t overbake. Cool the baked cookies on the baking sheet.
Store cooled cookies in an airtight container.