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Gluten Free Chocolate Chip Cookies

The best ever Gluten Free Chocolate Chip Cookies. Crispy chewy edges with soft centers & puddles of chocolate.
Course Dessert
Cuisine American
Keyword Chocolate, Cookies, Gluten Free
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 1 day
Servings 12
Author Leona G.

Ingredients

  • 10 tbsp butter
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 3 tsp vanilla extract
  • 1 large egg
  • 2 tsp apple cider vinegar
  • 1⅓ cup gluten free flour 1:1 ratio (with xanthan gum)
  • 3 tbsp corn starch
  • 1 tsp salt
  • 1 cup chocolate chips a mixture of milk & semisweet

Instructions

  • Melt the butter in a small saucepan and on low-medium heat for 5-6 minutes until lightly golden brown in color. Stir often. Set aside.
  • Add the brown butter to the bowl of a stand mixer along with the sugars & vanilla. Using a paddle attachment, mix until combined. add in the egg & apple cider vinegar. continue mixing for 1-2 minutes. Add in the remaining dry ingredients. Using a spatula, fold in the chocolate. Cover and chill the dough in the fridge for at least 4 hours, preferably overnight (highly recommend).
  • Preheat the oven to 350. Using an ice cream or cookie scoop, roll the dough into balls and place them on a parchment lined sheet pan 2 inches apart. Bake for 11-13 minutes until edges are crisp. Finish with flake alt (optional). Allow the cookies to cool on the pan for 10 minutes. Enjoy warm!