Long long ago, I found a really good, chewy chocolate chip cookie recipe (with flour) from the Baked – New Frontiers in Baking cookbook, and I made them ALL THE TIME. Since then, I haven’t found a good gluten free or paleo version that yields the same results.
So, I thought one day, why not try using my favorite recipe and try subbing wheat/gluten flour with gluten free flour?! So I did, and I’m happy to report that these bad boys turned out pretty damn close to the traditional version.
These cookies have a slight crunch on the outside with a soft and slightly chewy center – just the way I like it. I haven’t tried using any other gluten-free flour, so I don’t know how this recipe will do if you decide to switch it up.
I hope you enjoy this recipe as much as we do! If you make this recipe, I’d love to hear your feedback, so leave a comment below. And if you’re on Instagram, please tag me @fullasamother #fullasamother so I can see your creations!
XO,
Jasmine
RECIPE SHOPPING LIST:
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce
- Redmond Real Sea Salt
- Arm & Hammer Pure Baking Soda
- Wholesome Organic Cane Sugar
- Wholesome Dark Brown Sugar
- Enjoy Life Mini Semisweet Chocolate Chips
Chewy Chocolate Chip Cookies (gluten free)
Equipment
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Electric mixer
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Large sheet pans
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Parchment paper
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Cooling rack
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Rubber spatula
Ingredients
- 2 cups Gluten-free flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 cup 2 sticks unsalted butter, soft but cool
- 1 cup packed organic brown sugar
- ½ cup organic cane sugar
- 2 large eggs room temp
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
Instructions
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In a large bowl, sift flour, sea salt, and baking soda
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Place butter in the bowl of an electric mixer, and use the paddle attachment to mix on medium speed, until the butter is fluffy, then add brown and cane sugars until fully combined. Use a rubber spatula and scape the sides down, then continue to mix until the butter and sugar mix thoroughly and the butter is fluffy.
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Add vanilla extract and 1 egg at a time. Scrape down sides of the bowl and mix until the batter is light and fluffy.
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Add the flour mixture 1 cup at a time, and scrape down sides of the bowl until the flour is fully incorporated.
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Fold in the chocolate chips, then scoop out the dough in 2-tablespoon sized balls and place into a container. Refrigerate the dough for at least 1 hour (or up to 6 hours) before baking.
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When you’re ready to bake, pre-heat the oven to 375 degrees F and place the cookie dough balls on a large sheet pan lined with parchment paper. Space the dough 1” apart and bake for 8-10 minutes or until the bottom is a light golden brown.
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Transfer to the cooling rack and cool for 10-15 minutes. Serve and enjoy!