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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.

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

Scale

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