Description
Recipe for gluten-free chocolate chip cookies (for 12 - 14 cookies)
Ingredients
- 115 g (1 stick) butter - unsalted and softened
- 90 g ( 1/2 cup) Sugar - granulated
- 40 g (1/4 cup) Brown sugar
- 1 egg - room temperature
- 1/2 teaspoon of liquid vanilla
- 175 g ( 1 cup + 2 tbsp) rice flour - or gluten-free flour
- 50 g (1/2 cup) cornstarch - or tapioca flour
- 1/2 tsp. baking soda
- 2 pinches of sea salt
- 140 g (1 cup) chocolate chips - semi-sweet
Instructions
- Place softened butter cut into pieces, granulated sugar and brown sugar in a medium bowl.
- Mix with an electric mixer for 2 to 3 minutes until creamy and smooth.
- Add the egg and liquid vanilla and mix for 1 minute to incorporate.
- Add the dry ingredients, flour, baking soda, sea salt and chocolate chips.
- Mix gently with a spatula to incorporate them and just enough to have a soft and homogeneous cookie dough.
- Cover with plastic wrap and place in the fridge for 1 to 2 hours.
- Shape into cookie balls and place on a baking sheet lined with parchment paper and separate by about 5 cm as they will puff up.
- Place the baking sheet in the freezer for 15- 20 minutes.
- Preheat the oven to 350°F/ 180°C and bake the cookies halfway through for 12 to 15 minutes until they are puffed and golden on top.
- Let them cool a little on the baking sheet before cooling completely on a cake rack (they are still a little soft when they come out of the oven but they will harden as they cool).
Notes
Storage and freezing: In a storage box for 1 week and up to 3 months in the freezer.
*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
- 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