Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies are dense and chewy on the inside, with a crispy, buttery edge. You would never know these are gluten free unless you made them yourself! Enjoy classic chocolate chip cookies once again, made gluten free. PRINTABLE RECIPE HERE 👉🏼 https://iowagirleats.com/gluten-free-... INGREDIENTS: 1/2 cup (1 stick) butter, softened to room temperature 1/2 cup brown sugar 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1-1/4 cups gluten free flour baking blend WITH binder (see notes) 1/2 teaspoon baking soda rounded 1/4 teaspoon salt 1 cup gluten free chocolate chips DIRECTIONS 1. Add butter, brown sugar, and granulated sugar to the bowl of an electric stand mixer, or a large mixing bowl if using a hand-held mixer, then beat until the mixture is smooth and creamy, 1 minute. Scrape down the sides of the bowl then add egg and vanilla. Beat on medium speed until egg is just combined. 2. To a medium bowl add gluten free flour, baking soda, and salt then whisk to combine. Add dry ingredients to wet ingredients then mix until just combined. Add chocolate chips then mix until combined. Scoop the cookie dough into an airtight container then chill in the refrigerator for 24 — 48 hours. If you just can't wait, let the dough chill for at least 2 hours. 3. Remove the cookie dough from the fridge then let sit on the counter for 10-20 minutes so it's easier to scoop. Preheat oven to 375 degrees then line a half sheet pan with parchment paper. Scoop 2 Tablespoons worth of dough then roll between your hands to create a ball and place onto prepared baking sheet. Bake cookies for 8-10 minutes or until the outside edges are golden brown and the centers are pale brown. 4. Let cookies cool for 5 minutes on the sheet pan before transferring to a cooling rack to cool completely. Don’t rush this step as gluten free chocolate chip cookies are more fragile when hot than regular chocolate chip cookies. Once cool, store in a gallon-size Ziplock bag or airtight container. NOTES 1. I tested this recipe using Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend. 2. The longer you let the dough sit in the fridge before baking, the better these cookies will be! 3. To freeze the dough: Scoop the rested cookie dough onto a parchment paper lined baking sheet — you can crowd the baking sheet, just ensure the dough balls aren't touching each other — then place inside the freezer and freeze until solid. Transfer the frozen cookie dough balls into a gallon-size Ziplock freezer bag then freeze for up to 3 months. To bake the cookies from frozen, place them onto a parchment paper-lined baking sheet then let sit at room temperature while the oven preheats. Add a few extra minutes onto the baking time. 4. To freeze the cookies: Cool the chocolate chip cookies completely then arrange in a gallon-size Ziplock freezer bag, seal, and freeze for up to 3 months. #glutenfree #glutenfreerecipes #glutenfreedairyfree #glutenfreebaking #celiac FOLLW ME! 👍🏼 Instagram:   / iowagirleats   Facebook:   / iowagirleatsofficialpage   Pinterest:   / iowagirleats   TikTok:   / iowagirleats