Gluten-Free Chocolate Chip Cookies

Picture the classic chewy chocolate chip cookie, made gluten-free, thanks to gluten-free all-purpose flour, which is widely available in grocery stores. The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 10 Servings

Calories: 413 kcal per serving

Ingredients

1 cup - unsalted butter
¾ cup - light brown sugar
¼ cup - granulated sugar
1 - large egg
2 teaspoons - vanilla extract
2 ¼ cups - gluten free all purpose flour
1 tsp - baking soda
1 tsp - cornstarch
1 ¼ cups - chocolate chips

Instructions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Place the butter, granulated sugar, and brown sugar in a medium bowl. Use a mixer to beat on medium speed until well combined, about 1 minute.
Add the egg and vanilla extract and continue to beat until smooth, about 30 seconds.
Add the gluten-free flour, cornstarch, baking soda, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
Fold in the chocolate chips.
Preheat the oven to 350°F.
Divide the cookie dough into 30 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes. Alternately, freeze dough balls on a small tray or large plate and transfer to baking sheets after freezing.
Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 15-17 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

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