An oldie but goodie and enjoyed throughout the year, my favourite recipe for gluten free and classic chocolate chip cookies has been adapted from my well loved Joy of Cooking book.

Favourite Takeaways:

1. Light and chewy with a slight crunch
2. Simple ingredients list
3. Easily made ahead of time

From a road trip snack to a baked gift, this recipe is very versatile. It is the foundation of my cookie recipe collection and one that I often refer back to.

alteration notes:

• Used AP gluten-free flour
• Added baking powder
• Omitted baking soda
• Omitted chopped walnuts/pecans

approximate times:

• Prep: 20 (+ 30 for chilling) minutes
• Bake: 8-10 minutes

ingredients

d r y

• 1 cup + 2 Tablespoons AP gluten-free flour
• 1/2 teaspoon baking powder

w e t

• 1/2 cup unsalted butter, slightly softened
• 1/2 cup sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1/4 teaspoon salt (I use sea salt or fleur de sel)
• 1 + 1/2 teaspoons vanilla extract

a d d

• 1 cup semi-sweet chocolate chips

directions

1. In a medium bowl add flour, baking powder –  whisk until thoroughly combined
2. Set aside the dry mixture
3. In a large bowl (or stand mixer with paddle attachment) cream the butter, sugar, brown sugar
4. Add in egg(s), salt, vanilla – beat until well combined
5. Transfer the dry mixture to the wet mixture – stir until mostly combined (you should still see some flour)
6. Fold in chocolate chips
7. Set dough aside and chill in fridge – about 30-45 minutes
8. Preheat oven to 375 F.
9. Line 2-3 cookie sheets with parchment paper
10. Roll cookie dough (about 1 teaspoon) and place roughly 2 inches apart on a cookie sheet
11. Lightly press down on dough with a fork
12. Bake 1 sheet at a time for 8-10 mins – tops should be slightly coloured and edges a golden brown
13. Cool slightly (1-2 mins) before transferring onto a cooling rack

further insights:

• serves a bit more than 2 dozen small cookies (GF flour tends to yield less)
• chose a Gluten Free flour with Xanthan Gum
• the dough does spread out while baking
• put the cookie sheet, with dropped dough, in the fridge for few minutes before baking
• used a small cookie scoop
• can be made ahead and stored in airtight container – about 2 days prior
• freezes well in airtight container

For a healthier alternative to these classic cookies, try a batch of gluten free chocolate chip and nut cookies.

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

Disclosure:

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