Gluten Free Chocolate Chip Cookies

Add butter, brown sugar, and granulated sugar to the bowl of an electric stand mixer, or a large mixing bowl if using a hand-held mixer, then beat until the mixture is smooth and creamy, 1 minute. Scrape down the sides of the bowl then add egg and vanilla. Beat on medium speed until egg is just combined.

To a medium bowl add gluten free flour, baking soda, and salt then whisk to combine. Add dry ingredients to wet ingredients then mix until just combined. Add chocolate chips then mix until combined. Scoop the cookie dough into an airtight container then chill in the refrigerator for 24 — 48 hours. If you just can't wait, let the dough chill for at least 2 hours.

Remove the cookie dough from the fridge then let sit on the counter for 10-20 minutes so it's easier to scoop. Preheat oven to 375 degrees then line a half sheet pan with parchment paper. Scoop 2 Tablespoons worth of dough then roll between your hands to create a ball and place onto prepared baking sheet. Bake cookies for 8-10 minutes or until the outside edges are golden brown and the centers are pale brown.

Let cookies cool for 5 minutes on the sheet pan before transferring to a cooling rack to cool completely. Don’t rush this step as gluten free chocolate chip cookies are more fragile when hot than regular chocolate chip cookies. Once cool, store in a gallon-size Ziplock bag or airtight container.