Gluten-Free Chocolate Chip Cookies
To get that perfect chocolate chip cookie texture without the gluten, our Test Kitchen discovered (after testing and retesting!) that the secret is to freeze your dough before baking. Not only will you end up with a less grainy consistency, but you’ll always have a batch ready to go!
Ingredients
- 2 cups (300 g) gluten-free all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup (225 g) unsalted butter, softened
- 1 cup (240 g) brown sugar, lightly packed
- 1 egg
- 1 tsp (5 ml) vanilla extract
- 1 cup (200 g) chocolate chips, semi-sweet or milk chocolate
Instructions
- In a bowl, combine the flour, baking soda and baking powder. Set aside.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and vanilla. Beat until smooth. With a wooden spoon, stir in the dry ingredients and chocolate chips.
- With a 2-tbsp (30 ml) ice cream scoop, shape the dough into balls. Refrigerate or freeze for 30 minutes.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Place 8 balls per prepared sheet, spacing them out evenly. Freeze at this stage, if desired. Bake, one sheet at a time, for 8 to 10 minutes or until lightly golden brown. Let cool on the baking sheets.
To get that perfect chocolate chip cookie texture without the gluten, our Test Kitchen discovered (after testing and retesting!) that the secret is to freeze your dough before baking. Not only will you end up with a less grainy consistency, but you’ll always have a batch ready to go!