Crunchy, chewy, cakey, crispy - what makes the perfect gluten free chocolate chip cookie? Kathy and I have many disagreements on this matter and it is the reason we have reinvented our recipe at least six times. I promise I am not kidding. I like softer cookies while Kathy likes them pancake thin and super crispy. The debate continues. Since we could not agree on a Cheatin' Wheat recipe, we relied on our customers, yet again, to provide their favorite version. This recipe was contributed by Katie U. of Littleton. Please share your favorite as well.
|Source||Katie U. - Littleton|
Preheat oven to 350 degrees.
In a small bowl, whisk together the gluten free flour, salt, xanthan gum and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the vanilla extract.
Add the eggs one at a time mixing on low and scraping between each addition.
Add flour mixture; mix until just combined.
Stir in the chocolate chips by hand to avoid breaking/smearing the chocolate chips in the batter.
Use a in ice cream scoop or a scale to portion the dough into consistent balls. We like cookies that weigh 1.25 oz. Place them about 2 inches apart on sheet trays lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
For more ways to improve your baking, checkout out our tips for baking better gluten free cookies!