despite not being a celiac myself, it speaks volumes when I say these are my favourite chocolate chip cookies ever. they’re crispy on the outside, chewy and melt-in-your-mouth on the inside, and pair perfectly with a glass of milk. stored in an airtight container at room temp, they disappear like hotcakes within a couple of days! to bring them back to their freshly-baked-out-of-the-oven state, I always microwave them for about 10-15 seconds.

this recipe makes 36 cookies, but we typically divide the dough into thirds and freeze 2 portions in ziplock bags. when we crave freshly baked cookies, we simply defrost a bag, ball up the doug,h and pop them in the oven! efficiency for the win!

*if gluten is not an issue, replace gluten-free flour with all-purpose and omit xanthan gum

Makes 36 cookies

Ingredients

300g gluten-free, all-purpose flour (america’s test kitchen has our favourite blend)
1 tsp. xanthan gum (essential for adding chewiness)
1/2 tsp. salt
1 tsp. baking soda
150g white sugar
150g brown sugar
115g unsalted butter, room temp (microwave from cold for 10 seconds - do not melt!)
2 large eggs
1 1/2 tsps. vanilla extract
1 standard 270g bag of chocolate chips (i’m a sucker for milk chocolate, but semi-sweet is the preferred choice, or go nuts and chop up some smarties!)

Instructions

Preheat oven to 350 F.

Combine and whisk dry ingredients in a bowl from gf flour to baking soda.

In a stand mixer or with electric beaters, cream together sugars and butter until uniform in consistency.

Add the eggs and vanilla and continue to cream. Do not overmix or the mixture will curdle.

Slowly add the dry ingredients to the wet ingredients until dough is formed. Toss in chocolate chips and combine.

At this point, I check the consistency of the dough. If it’s a bit wet and sticky, chill dough for about 15 minutes in the fridge. You want it to form into nice, playdough-like balls.

Portion dough with a small portioning scoop (2 tsps.) and form into balls. Line baking sheet(s) with parchment paper and space out dough balls in a 3x4 grid. Flatten the dough slightly with your fingers.

Bake in the oven for 12-15 minutes. Take out of the oven and rest for 5. Transfer cookies to a cooling rack. Enjoy with a glass of milk.