Ingredients

The following ingredients have 4 Servings
  • 3 cups gluten free all purpose flour (I recommend King Arthur's gluten free all purpose flour)
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 cups semi-sweet chocolate chips
  • 2 sticks unsalted butter (1 cup) (room temperature)
  • 1 ¼ cups brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper. 
  • In a mixing bowl combine the gluten free all purpose flour, cornstarch, baking soda, salt, and 1 cup of chocolate chips. Set aside. 
  • In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.
  • Add in the eggs and vanilla extract, beat for 30 seconds.
  • Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula. 
  • Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of chocolate chips on the outside of the dough balls. I like to load mine with chocolate chips! Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking. 
  • For the cookies in the photos, the dough balls were about 3 heaping tablespoons (golf ball sized), so that’s a large cookie! I baked those for 15 minutes – just until the edges of the cookies would begin to turn firm up and brown slightly. The result is a soft and chewy cookie! If you make smaller dough balls, you should reduce the baking time since the baking estimates are for golf ball sized dough balls.
  • Baking time estimates for golf ball sized dough balls (3-4 tbsp dough):∙13 minutes: more pale in color, no crispy edges, very soft & chewy∙15 minutes: browning around edges, crispy edges, soft & chewy inside∙17 minutes: more browning, crispier edges, still soft & chewy but has more crunchBaking time estimates for regular sized dough balls (2 tbsp of dough) bake for 10-13 minutes.
  • Allow the cookies to cool for 15 minutes on the baking sheet before removing.