Ingredients:

  • 1 ½ cups (192g) Gluten-Free All-Purpose Flour Blend (with xanthan gum already added)
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter, softened
  • ½ cup (100g) Granulated Sugar
  • ¾ cup (150g) Packed Brown Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups (255g) Semi-Sweet Chocolate Chips (or chunks)
  • Optional: ¼ cup (30g) Chopped Walnuts or Pecans

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together gluten-free flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the chocolate chips (and nuts, if using) until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.