Chewy Gluten Free Chocolate Chip Cookies with Melted Butter
Soft, chewy cookies made with melted butter, a cup for cup gluten free flour blend, and milk chocolate chips.
Equipment
- Stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
Main Ingredients
- 8 tbsp unsalted butter melted, 1 stick
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1 ½ cup gluten free flour blend cup for cup, with xanthan gum
- ½ tsp corn starch
- ½ tsp baking soda
- ¼ tsp coarse kosher salt
- 1 cup milk chocolate chips
Instructions
Cooking
- Heat and line. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the wet ingredients. Beat the melted butter and both sugars for 2 minutes until creamy, then beat in the vanilla and egg on low for about 15 seconds.
- Add the dry ingredients. Mix in the flour blend, corn starch, baking soda, and salt until crumbly, then mix in the chocolate chips and press the dough into a ball.
- Shape and bake. Roll 1 1/2 inch balls, place them well apart on the sheet, and bake for 10 to 11 minutes until puffy and lightly browned.
- Rest. Let the cookies sit on the pan for at least 15 minutes before moving them.
Notes
Substitutions: Salted butter works if you reduce the salt to a pinch. Semisweet chips can replace the milk chocolate chips.
Tips: Use a cup for cup blend that contains xanthan gum and check every label if anyone avoids gluten.
Storage: Keep at room temperature for up to 4 days or freeze for up to 3 months.