Gluten-Free Chocolate Chip Cookies
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WHY THIS RECIPE WORKS
We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We’d discovered during our baked ...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Do not omit the xanthan gum; it is crucial to the structure of the cookies. Do not shortchange the 30-minute rest for the dough; if you do, the cookies will spread too much. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.
Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 1/2 tablespoons dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.
Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)