How to Bake 7 Thick, Chewy Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are thick, chewy, and packed with chocolate chips. They are easy to make and perfect for a gluten-free treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup Gluten-Free All-Purpose Flour Bob's Red Mill Gluten-Free 1-to-1 Baking Flour recommended
- 0.5 cup Granulated Sugar
- 0.5 cup Brown Sugar Packed
- 0.5 cup Unsalted Butter Softened
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 1 cup Chocolate Chips Semi-sweet or dark
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, let the dough chill in the refrigerator for at least 30 minutes before baking. This will help the cookies to spread less and stay thicker.