Easiest Way to Cook Tasty Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Push any chips that fall out back into the dough.

Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda. Sift together gluten-free flour mix, bicarb, baking powder and salt. Stir into the butter mixture until blended. You can cook Gluten-Free Chocolate Chip Cookies using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Gluten-Free Chocolate Chip Cookies

1. You need 1/2 Cup of Shortening (such as Crisco®).
2. Prepare 1/2 Cup of Butter or Vegan Buttery Spread (such as Earth Balance®).
3. It's 1/8 teaspoon of Butter Flavor (optional).
4. You need 2 of Large Eggs.
5. Prepare 3/4 Cup of Sugar.
6. Prepare 3/4 Cup of Dark Brown Sugar.
7. It's 2-1/3 Cup of All-Purpose Gluten-Free Flour (such as Bob's Red Mill® 1 to 1).
8. Prepare 1-1/2 teaspoons of Kosher Salt.
9. Prepare 1 teaspoon of Baking Powder, Aluminum Free.
10. Prepare 8 Ounces of Semi-Sweet Chocolate Chips (such as Toll House® Simply Delicious Semi-Sweet Morsels).

Finally, stir in the chocolate chips. These classic thick & chewy gluten free chocolate chip cookies set the standard for everything a cookie should be. They're easy drop cookies, ready in a flash any time at all. What makes these "the best" gluten.

Gluten-Free Chocolate Chip Cookies step by step

1. In stand mixer bowl, combine shortening, butter or vegan spread, butter flavor (optional), eggs, sugar, and dark brown sugar. Mix on low to combine, then cream on medium-high to high speed for about 2 minutes until smooth consistency and pale tan/yellow color..
2. In separate bowl, combine flour, baking powder, and salt. Wisk together..
3. Slow mixer to low speed. Add vanilla extract and allow to mix for 30 seconds or so. Add flour mixture a little at a time to mixer. Once all flour mixture is added, allow to fold for about 1 minute to fully incorporate..
4. Remove mixer bowl from stand, and add chocolate chips. Use a spatula to fold in chocolate chips until fully incorporated..
5. Cover bowl with plastic wrap and rest in refrigerator for at least 45-60 minutes. Trust me, this makes all the difference.....
6. Preheat oven to 365-375° F. Line a cookie sheet or half sheet pan with parchment or silicone baking liner..
7. Use a spoon or 1 Tbs. measuring spoon to form balls of cookie dough, about 1"diameter. Place on cookie sheet about 2" apart... on a standard sheet, I do 3 wide by 4 long..
8. Bake 11-12 minutes until nice color and edges start to brown. Remove from oven and wait 30 seconds before removing from pan. Transfer cookies to wire rack to cool. *Tip 1: if you want cookies to stop cooking faster, slide parchment with cookie off of pan onto countertop. **Tip 2: Rinse backside of sheet pan under water to cool for 10-15 seconds or until cool to touch. This will allow you to start the next batch on a cool pan and maintain consistency between batches..
9. Repeat Steps 7-8 until all the cookie dough is used..
10. Pour glass of cold milk (or almond milk) and enjoy!!!.

My gluten free chocolate chip cookies weren't soft - they were hard and crunchy. So either your oven is way too hot or you're leaving them in too long. Remember, that we just want a slightly crisp outside, leaving them soft and chewy in the middle. We're not aiming for hard biscuits here so don't over-bake them! My gluten free chocolate chip cookies.

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