The Best Gluten-Free Chocolate Chip Cookies
Making a gluten-free chocolate chip cookie that actually tastes like the real deal is all about getting the texture right. This recipe uses browned butter and a good 1-to-1 gluten-free flour blend to create a cookie that's soft and chewy in the center with crisp edges, avoiding the crumbly, dry texture that can sometimes happen with gluten-free baking.
Ingredients
Ingredients
- 1 3/4 cups 1-to-1 gluten-free baking flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter 1 stick
- 1 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup bittersweet chocolate chunks
The Best Gluten-Free Chocolate Chip Cookies
- 1 3/4 cups 1-to-1 gluten-free baking flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter 1 stick
- 1 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup bittersweet chocolate chunks
Instructions
- Brown butter in saucepan over medium heat until foamy with brown bits forming.
- Pour browned butter into large bowl to cool slightly.
- Whisk together gluten-free flour, baking soda, and salt in separate bowl.
- Mix brown sugar into cooled butter until combined.
- Whisk in egg and vanilla extract.
- Fold dry ingredients into wet mixture until dough forms.
- Fold in chocolate chunks.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F and line baking sheet with parchment.
- Roll dough into balls and place 3-4 inches apart.
- Bake 11-13 minutes until edges are set and lightly golden.
- Cool on pan 5 minutes, then transfer to wire rack.
Notes
For smaller cookies, reduce bake time to 9-11 minutes. Use room temperature egg for best results.
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