A classic chewy chocolate chip cookie easily made gluten-free.
- 3/4 cup unsalted butter (172g per 3/4 cup, softened)
- 3/4 cup light brown sugar (150g per 3/4 cup, packed)
- 1/4 cup granulated sugar (50g per 1/4 cup)
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/4 cups gluten free all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 1/4 cups chocolate chips
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place the butter, granulated sugar and brown sugar in a medium bowl. Use a mixer to beat on medium speed for 1 minute, or until well-combined.
- Add the egg and vanilla extract and continue to beat for 30 seconds, until smooth.
- Add the gluten-free flour, cornstarch, baking soda and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
- Fold in the chocolate chips.
- Preheat the oven to 350°F.
- Divide the cookie dough into 30 balls using roughly 1 1/2 Tbsp. of dough for each and arrange them spaced 1.5-inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes.
- Transfer to lined baking sheet. Bake the cookies for 15-17 minutes on the middle rack of oven until puffy and golden brown at the edges.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.