Description
This gluten-free chocolate chip cookie recipe is in my opinion, the VERY Best! These cookies are super soft and filled with chocolatey goodness!
Ingredients
Dry Ingredients:
2 1/4 cup Bob’s Red Mill Gluten-Free 1 -to- 1Baking Flour*
2 teaspoons non-GMO cornstarch
1 teaspoon Baking Soda
1 teaspoon Himalayan salt
Wet Ingredients:
1 cup organic grass-fed butter, softened
1/4 cup softened organic cream cheese**
3/4 cup granulated sugar
3/4 cup coconut sugar (can substitute brown sugar as well)
2 teaspoons good quality vanilla extract
2 large organic, pasture-raised eggs
2 cups good quality dark chocolate chips*** (I used Enjoy Life)
Instructions
1.) Prepare 2 baking sheets with parchment paper and set aside.
2.) In a small bowl, add the dry ingredients and whisk them to combine.
3.) In a large bowl, add both the softened butter and cream cheese – using a hand mixer or a stand mixer, mix the tow together so they are combined. Then add both the granulated and coconut sugar. Mix until creamy.
4.) Add vanilla extract then addvone egg at a time – mix the batter after each egg is added.
5.) Slowly add one third of the dry ingredients to the butter mixture and mix starting on low-speed (trust me, the flour will go all over you if you use a higher speed:).
6.) After all the dry ingredients are added – fold in the 2 cups of dark chocolate chips.
7.) Using a small cookie scoop or spoon, make golf-sized balls and place them all on one cookie sheet. Cover and place in the refrigerator for 2 plus hours. You can also do this the day before as well – they are fine to stay in the fridge overnight.
8.) When you are ready to bake them, preheat your oven to 350°. Grab the tray of refrigerated cookie dough and place about 12 cookies on each cookie sheet that is lined with parchment paper. Place the other cookies back in the fridge until ready to bake.
9.) Bake for 9-10 minutes – the cookies will be just browning around the edges and look under baked in the center but that’s ok because they will continue to cook on the pan as they cool. Be sure to let them cook on the pan for just about 5 minutes, you don’t want them to over bake and be hard. Keep these cookies in an airtight container for a week – if they last that long 😉 Enjoy!
Notes
*You can definitely use regular all-purpose flour if you can tolerate gluten or you can use another blend of all-purpose gluten-free flour, although I’ve only tried this recipe with Bob’s 1-to-1.
**Be sure to use block cream cheese, not the whipped or fat-free kind.
***You can use any kind of chocolate chips you like – I really like this recipe with dark chocolate chips but that’s just me.
