Description
Gluten-free chocolate chip cookies made with rice flour and cornstarch. Soft in the center, crisp on the edges, and perfect for 12–14 cookies.
Ingredients
- 115 g (1 stick) butter – unsalted, softened
- 90 g (1/2 cup) granulated sugar
- 40 g (1/4 cup) brown sugar
- 1 egg – room temperature
- 1/2 tsp vanilla extract
- 175 g (1 cup + 2 tbsp) rice flour – or gluten-free flour blend
- 50 g (1/2 cup) cornstarch – or tapioca flour
- 1/2 tsp baking soda
- 2 pinches sea salt
- 140 g (1 cup) semi-sweet chocolate chips
Instructions
- Place the softened butter, granulated sugar, and brown sugar in a bowl and mix for 2–3 minutes until creamy.
- Add the egg and vanilla and mix for 1 minute.
- Add the rice flour, cornstarch, baking soda, salt, and chocolate chips, then fold with a spatula until the dough is just combined.
- Cover with plastic wrap and chill for 1–2 hours.
- Shape cookie balls and place on a baking sheet lined with parchment paper, leaving space between them.
- Place the baking sheet in the freezer for 15–20 minutes.
- Preheat the oven to 350°F / 180°C, then bake the cookies for 12–15 minutes until puffed and lightly golden.
- Let them cool on the baking sheet, then transfer to a rack to finish cooling.
Notes
Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.
Tips
- Use a kitchen scale for accuracy.
- Chill the dough to prevent overspreading.
- Add extra chocolate chips on top before baking.
- Slightly underbake for a softer center.
- Reshape warm cookies with a round cutter for clean edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 244
- Sugar: 17.4 g
- Sodium: 448.4 mg
- Fat: 11.7 g
- Carbohydrates: 33.8 g
- Protein: 2.3 g
- Cholesterol: 36.1 mg