Best Ever Gluten Free Chocolate Chip Cookies
No one will be able to tell these delectable little morsels are gluten free, they're that good.
Servings: 4 Dozen
Calories: 1475kcal
Ingredients
- 2 sticks unsalted butter browned and room temperature
- 1 cup brown sugar packed
- 1/2 cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups Gluten Free Flour I prefer King Arthur All Purpose GF
- 1 tsp baking soda
- 1.5 tsp corn starch
- 1 tsp kosher salt
- 2 cups semi-sweet chocolate chips or one 12 oz bag
Topping
- Kosher Salt to sprinkle on top before baking
Instructions
- Pre-heat oven to 325 degrees.
- Start browning butter in a skillet. Should take about 10 minutes. Pour into a bowl and let cool in the freezer 5 minutes.
- Meanwhile, in a 2 cup measuring container, add flour, soda, corn starch, salt and mix carefully with a fork.
- In the bowl of a stand mixer, add sugars and butter. Cream on high until fluffy, about 2 minutes.
- Add eggs, one at a time.
- Add vanilla extract.
- Slowly add dry ingredient mixture. Seriously, slowly or you're going to have flour all over your kitchen. Mix until just combined.
- Add chocolate chips and mix on low until it looks evenly distributed.
- Using a melon baller (baby ice cream scoop), spoon out even balls of dough. 12 to a cookie sheet.
- Sprinkle kosher salt on each cookie. About a pinch on each cookie.
- Bake for 12-14 minutes.
- Remove from oven and cool on cooling rack. Store in an airtight container. Will keep at room temperature for 2-3 days.
Nutrition
Serving: 48cookies | Calories: 1475kcal | Carbohydrates: 170g | Protein: 14g | Fat: 84g | Saturated Fat: 49g | Cholesterol: 208mg | Sodium: 958mg | Potassium: 627mg | Fiber: 13g | Sugar: 113g | Vitamin A: 1575IU | Calcium: 167mg | Iron: 8.6mg