Ingredients
Scale
- 2 cups 1:1 gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup softened unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
- In a bowl, mix together flour, baking soda, and salt.
- In a separate bowl, cream butter with brown sugar and granulated sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- Fold dry ingredients into the wet ingredients until just combined, then stir in chocolate chips.
- Chill the dough for 30–60 minutes.
- Scoop 1.5 tablespoon portions onto prepared sheets.
- Bake for 10–12 minutes until edges are set and centers look slightly underbaked.
- Cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
For thicker, chewier cookies, increase chill time or add cornstarch. Serve with milk or ice cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg