Ingredients
Scale
- 1 3/4 cups (210 g) gluten-free all-purpose flour blend (1:1, with xanthan gum)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup (115 g) unsalted butter, softened (or 1/2 cup solid coconut oil for dairy-free)
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (175 g) semisweet chocolate chips
- Optional: 1/2 cup chopped toasted nuts or oats (certified gluten-free oats)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- Whisk flour, baking soda, baking powder, and salt in a bowl. Set aside.
- In a large bowl, cream softened butter and both sugars with a hand mixer or stand mixer on medium speed until light and slightly fluffy, about 2–3 minutes.
- Beat in the egg, extra yolk, and vanilla until combined.
- Add dry ingredients on low speed and mix until just combined; avoid overmixing. Fold in chocolate chips.
- Scoop dough onto the prepared sheet about 2 inches apart.
- For thicker cookies, chill dough balls 30 minutes on the tray.
- Bake for 10–12 minutes, rotating the pan halfway if needed; edges should be set and golden while centers look slightly soft.
- Let cool 5 minutes on the sheet, then transfer to a wire rack to finish cooling.
Notes
For best results, chill the dough for 30 minutes to control spread and improve chew. Weigh flour for accuracy to prevent flat cookies.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free