Chewy Chocolate Chip Cookies
A gluten-free dairy-free take on classic chocolate chip cookies. These cookies are chewy, crunchy on the edges, very chocolatey, and taste like more!
- Prep time
- 10 min
- Cook time
- 24 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¾ Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ⅔ Cup Brown Sugar (dark or light works)
- ⅓ Cup White Granulated Sugar
- 1 Cup Vegan Butter (softened)
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Pinch Sea Salt
- 11 oz Bag of Dairy-Free Chocolate Chips (add more or less according to your preferences)
- + Sea Salt for topping (optional)
Instructions
- 1
In a medium bowl, mix together flour, baking soda and baking powder until the ingredients are evenly distributed. Set aside.
- 2
In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
- 3
Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
- 4
Fold in chocolate chips. (Use as much or as little as you'd like!)
- 5
Scoop dough into 12 balls (slightly less than ¼ cup dough in size) onto parchment lined baking sheet. Place the balls of dough close together and cover with plastic wrap. Chill in refrigerator for at least 2 hours, however, I recommend chilling for 48 hours to ensure the best results.
- 6
After chilling, preheat oven to 350°F.
- 7
Limit to 6 scoops of dough on the lined-baking sheet (we want to leave room for these cookies to spread).
- 8
Bake at 350°F for 12-14 minutes, turning the tray half way through the bake time. The cookies are done when edges are golden brown and the cookies are cooked through to your liking. Top with sea salt immediately after baking (optional), and let cool on the baking sheet for 30 minutes (these cookies are very fragile while hot!).
- 9
Replace parchment paper on the baking sheet with a new sheet, scoop the remaining dough into 6 scoops onto baking sheet and repeat the previous two steps!
- 10
Enjoy!