Ingredients
Scale
- 1 cup gluten-free flour blend
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Coarse Himalayan pink salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Chill the dough for at least 1 hour.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space for spreading.
- Sprinkle each cookie with a few coarse Himalayan pink salt crystals.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For the best texture, do not skip the chilling step. Cookie dough can be frozen for later baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free