The Best Gluten Free Chocolate Chip Cookies Ever

The best gluten free chocolate chip cookies everI’m no expert baker. This isn’t even a food blog. But when you’ve managed to bake the best gluten free chocolate chip cookies you’ve ever tasted, you share it with the world.

Gluten free baking is hard. Mostly because the whole point of gluten is to hold stuff together so it’s not dry and crumbly. Then why would I–the non baker–attempt such a feat? Three factors motivated me to pull off this recipe. 1. My husband is gluten sensitive to some degree and didn’t eat it for two years. 2. Chocolate chip cookies are my holy grail of baked goods. 3. I’m fascinated by the idea of “cookie science”–the factors in a recipe that make a cookie flat, browned, gooey, etc. After a bit of research, I adapted a recipe from America’s Test Kitchen and this is the result. The cookies taste as good as they look: perfectly chewy, not crumbly, and no weird after-taste. Gluten free? No way to tell.

RECIPE

1 1/2 cups plus 2 tablespoons Bob’s Red Mill GF Baking Flour (do not substitute)
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 (heaping) teaspoon sea salt
8 tablespoons unsalted butter, melted (makes dough less airy than creamed butter)
3/4 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons milk (I used whole milk)
1 tablespoon vanilla extract
1 1/4 cups semisweet chocolate chips

Whisk flour, baking soda, xanthan gum, and salt together in a bowl and set aside. Whisk butter, brown sugar, and granulated sugar in a larger bowl until smooth. Whisk in egg, milk, and vanilla until smooth. Stir in flour mixture. Fold in the chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes (cookie science tip: resting the dough allows for the flavor to develop and lets the water content permeate the dough).

Heat oven to 360 degrees (tip: caramelization occurs above 356 degrees). Line 2 baking sheets with parchment paper. Portion dough with a spoon in approximately 1 1/2 tablespoon balls and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have just begun to set. This will be about 10 to 13 minutes, but don’t rely just on the timer. You’ll be able to smell when they’re done. Rotate the sheets halfway through baking.

Let cookies cool for 5 minutes, then transfer to wire rack and dust with sea salt. Enjoy!

Photo by Alexis Sargent. Cookie recipe adapted by Alexis Sargent from America’s Test Kitchen.

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