Gluten Free Chocolate Chip Cookies

Ingredients

  • 1¾ cups (210 g) jovial No. 03 Gluten Free Pastry Flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • ½ cup sugar
  • ½ cup packed dark brown sugar
  • 1 large egg
  • ¼ teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, stir together the flour, baking soda, and salt.
  3. Use a standing mixer fitted with a paddle attachment, cream the butter and sugars for 2 minutes, scraping the sides as you go. Add the egg and vanilla, beat on medium-low for 1-2 minutes until combined. Add flour mixture and beat on medium-low speed until the flour is incorporated. Add chocolate chips and continue beating until evenly mixed. Refrigerate for 20 minutes.
  4. Roll half of the dough into 7 balls and place on the baking sheet, 2 inches apart. Refrigerate the remaining dough.
  5. Bake for 14 minutes until edges are golden and the center is soft but cooked through. Repeat with the second batch.
  6. Let cookies cool for 5 minutes. Transfer to a cooling rack until they have firmed up.

Additional Tips