Gluten-Free Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g gluten-free flour blend (with xanthan gum)</li> <li class="ingredients-single-item">50g almond flour</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">170g unsalted butter, melted and cooled slightly</li> <li class="ingredients-single-item">150g light brown sugar</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">1 large egg yolk, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">200g semi-sweet chocolate chips</li> <li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Cookie scoop</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking soda, and salt. The almond flour adds moisture and helps achieve that perfect chewy texture that can be challenging in gluten-free baking. Set this mixture aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, combine the melted butter with both sugars, whisking vigorously for about 2 minutes until the mixture becomes smooth and begins to lighten in color. Using melted rather than softened butter creates cookies with chewier centers and crispier edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. The extra yolk provides richness and helps bind the dough since we're working without gluten. Whisk until fully incorporated and the mixture becomes smooth and glossy, about 1 minute. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Don't overmix, as this can make your cookies tough – stop when you no longer see flour streaks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Fold in the chocolate chips, distributing them evenly throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours. This resting time allows the gluten-free flours to fully hydrate and the flavors to develop, resulting in better cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> When ready to bake, preheat your oven to 175°C and line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a cookie scoop or tablespoon, portion the dough into balls about 2 tablespoons each, placing them about 5cm apart on the prepared baking sheets. Slightly flatten the tops of the dough balls with your palm for more even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake one sheet at a time in the center of the oven for 10-12 minutes, until the edges are set and golden brown but the centers still look slightly underbaked and soft. The cookies will continue cooking from residual heat after removal. For perfectly round cookies, you can use a large round cookie cutter to gently "scoot" around each hot cookie immediately after baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> If using, sprinkle each cookie with a few flakes of sea salt while still warm – the contrast of sweet and salty makes these cookies extra special. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store your gluten-free chocolate chip cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. If freezing the dough, form into balls first, then bake straight from frozen, adding 2-3 minutes to the baking time. </li> </ol>