SOFT & CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES!

Soft & Chewy Gluten Free Chocolate Chip Cookies! image

Provided by @MakeItYours

Number Of Ingredients 11

1/3 cup unsalted butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 Tablespoon pure vanilla extract
1 1/2 cups 1-to-1 gluten-free flour blend, (such as Bob's Red Mill, Cup-4-Cup, or King Arthur Flour)
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups semi-sweet chocolate chips or chunks

Steps:

Preheat the oven to 350°F. Prep a baking sheet by spraying it with cooking spray or by lining it with parchment paper and set aside.
In a small saucepan, heat the butter over medium-low heat until melted and bubbling. Once it starts bubbling, allow it to simmer for 2-3 minutes, or until the butter starts to brown, then pull it off of the heat immediately to prevent burning.
In a medium mixing bowl, combine both sugars. Add browned butter to them and mix. Next add the egg and egg yolk and whisk until smooth. Add in the vanilla and whisk again.
In a separate, small mixing bowl, combine the gluten free flour blend, salt, baking soda and baking powder. Add it to the wet ingredients and stir just until combined. Do not overmix.
Fold in the chocolate chips, taking care not to overmix the batter.
Using a cookie scoop or two spoons, place balls of cookie dough on the prepared baking sheet. Be sure to space them out about 3 inches from each other to prevent spreading.
Bake the cookies for 8-10 minutes. Flip the pan around halfway through baking to ensure browning on all sides of the cookies.
Once the cookies start to brown around the edges, remove them from the oven and let them cool on the pan for 10 minutes, or until cool to the touch. Enjoy them by themselves or with a cup of cold milk.