Description
Crunchy, chewy, cakey, crispy - what makes the perfect gluten free chocolate chip cookie? Kathy and I have many disagreements on this matter and it is the reason we have reinvented our recipe at least six times. I promise I am not kidding. I like softer cookies while Kathy likes them pancake thin and super crispy. The debate continues. Since we could not agree on a Cheatin' Wheat recipe, we relied on our customers, yet again, to provide their favorite version. This recipe was contributed by Katie U. of Littleton. Please share your favorite as well.
Ingredients
Summary
| Yield | |
|---|---|
| Source | Katie U. - Littleton |
| Prep time | 25 minutes |
| Cooking time | 10 minutes |
| Total time | 35 minutes |
Instructions
Preheat oven to 350 degrees.
In a small bowl, whisk together the gluten free flour, salt, xanthan gum and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the vanilla extract.
Add the eggs one at a time mixing on low and scraping between each addition.
Add flour mixture; mix until just combined.
Stir in the chocolate chips by hand to avoid breaking/smearing the chocolate chips in the batter.
Use a in ice cream scoop or a scale to portion the dough into consistent balls. We like cookies that weigh 1.25 oz. Place them about 2 inches apart on sheet trays lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
Notes
For more ways to improve your baking, checkout out our tips for baking better gluten free cookies!
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