Today’s post is important for 2 big reasons. The first is that we’re talking about chocolate chip cookies, which are obviously very important, and even more so because THESE ARE GLUTEN-FREE. The second big reason is that this post is sponsored by OXO as part of their partnership with Cookies For Kids’ Cancer to help raise money for pediatric cancer. This is a campaign I’ve participated in every year since 2013, and I’m grateful that in my own small way I can use this blog to contribute to a cause much larger than myself. The fact that I can do so by baking cookies is really just icing on the cake. ♡
This recipe originally comes from Dan Kluger, one of the chef-supporters of Cookies for Kids’ Cancer. They’re providing recipes like this one in the hopes of encouraging people to host their own bake sales for the cause – more details on how to get involved in that below. Other than a few small tweaks (like using gluten-free flour and fleur de sel instead of Maldon salt) I left the recipe as-written, and what you wind up with is about as classic of a chocolate chip cookie as you can get: Golden-brown edges, soft centers, and just a touch of flaky salt on top to keep things interesting. The recipe is super simple to follow (thanks in part to a few tools from OXO that make baking that much easier), and the cookies turn out perfectly puffy without fail.
If you’re interested in getting involved in Cookies for Kids’ Cancer, you can join in the challenge by holding a fundraising event (like a bake sale!) and registering it online. If you mark that you were inspired by OXO when you register, they’ll match proceeds from your bake sale up to their $100,000 annual commitment.
Salted Chocolate Chip Cookies {GF}
Classic chocolate chip cookies made gluten-free, complete with golden-brown edges & a soft center and finished with a sprinkle of sea salt.
- Prep Time: 60 minutes*
- Cook Time: 10-12 minutes
- Total Time: 45 minute
- Yield: about 27 cookies 1x
Ingredients
8 ounces (2 sticks) butter, room temperature
5 5/8 ounces (3/4 cup) light brown sugar
5 1/4 ounces (3/4 cup) granulated sugar
2 eggs
1 1/4 teaspoons sea salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
10 5/8 ounces (2 1/2 cups, spoon and level) gluten-free all-purpose baking flour**
6 ounces (1 cup) dark chocolate feves***
6 ounces (1 cup) milk chocolate feves
fleur de sel, for sprinkling
Instructions
In the bowl of a stand mixer, or using a large bowl and handheld electric mixer, lightly cream together the butter and sugar, trying not to incorporate too much air.
Add eggs one at a time, beating each in until smooth with beaters or a whisk, scraping down bowl as needed.
Mix in vanilla, baking soda, and salt.
Add flour and chocolates and fold in with a spatula just until combined.
Refrigerate cookie dough for a half hour before portioning. Meanwhile, preheat oven to 350ºF and line a cookie sheet with a silicone baking mat.
Use a small cookie scoop to scoop dough into balls that are about 2 tablespoons in size and arrange on the prepared cookie sheet in a 3×3 pattern. Sprinkle tops with fleur de sel.
Bake cookies at 350 degrees for 10-12 minutes, until golden brown at the edges and puffy in the middle. Allow to cool briefly before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
*Prep time includes chilling time
**If your gluten-free flour does not contain xanthan gum, you’ll want to add 5/8 teaspoon xanthan gum to the recipe. This recipe can also be made with regular all-purpose flour for a non gluten-free version.
***Chocolate chips will also work
Recipe lightly adapted from Dan Kluger
This is a sponsored post written by me on behalf of OXO. Thank you for supporting the brands that make this blog possible!
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sandra says
Thank you for sharing these so good cookies!