Thin and Crispy Gluten-Free Chocolate Chip Cookies
Biting into one of these buttery Gluten-Free Chocolate Chip Cookies is a crispy, crunchy delight. They're impressively thin and fully loaded with rich dark chocolate!
Servings: 14
Equipment
- Oven
Ingredients
- 2 cups 1:1 gluten-free flour
- ¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- ¾ cup unsalted butter softened (1 ¼ sticks)
- ¾ cup light brown sugar
- 10 tbsp granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 4 oz bittersweet chocolate bar broken into disk size pieces (about 1 cup)
Instructions
- In a medium bowl combine dry ingredients, stir to blend evenly. Set aside
- In a bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars together, about 5 minutes.
- Add egg and vanilla. Mix well.
- Reduce speed to low and slowly add dry ingredients until just combined, 15 seconds.
- Drop chocolate pieces in and let the mixer just incorporate without breaking chocolate into smaller pieces.
- Scoop cookie dough into a ball and wrap with plastic wrap. Place in the refrigerator for 1-2 hours. You can add it to the freezer for 15-20 minutes to speed up the process. You do not want the dough to freeze, just be very chilled and firm.
- When ready to bake, preheat the oven to 350°F.
- Place one oven rack in the top third of the oven, place another rack in the bottom third of the oven.
- Line a baking sheet with parchment paper. Set aside.
- Scoop dough into 2” size balls and place on a baking sheet. Leave a generous space between each cookie, minimum of 2”. These cookies will spread out when cooking.
- Sprinkle each cookie lightly with sea salt.
- Bake on lower oven rack for 9 minutes, then transfer baking sheet to top rack and bake for an additional 9 minutes or until cookies are golden brown.
- Transfer to a wire rack to cool and repeat with remaining dough.
Notes
- To Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: Place cooled cookies into a freezer-safe container or storage bag and freeze for up to 4 months. Thaw on the counter before enjoying.