Classic chocolate chip cookies made gluten-free, complete with golden-brown edges & a soft center and finished with a sprinkle of sea salt.
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
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
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.
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.
*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