Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated cane sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/2 cups (315g) gluten-free all-purpose flour blend
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (255g) dark chocolate chips

Instructions:

  1. In a large bowl, beat the softened butter, brown sugar, and white sugar on medium-high speed until the mixture is pale and fluffy (about 2-3 minutes).
  2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract until the batter is glossy and smooth.
  3. Sift the gluten-free flour, baking soda, and salt directly into the wet mixture.
  4. Use a spatula to fold the flour in by hand or mix on low speed until no dry streaks remain, taking care not to overmix.
  5. Gently stir in the dark chocolate chips until evenly distributed throughout the dough.
  6. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  7. Bake for 9–11 minutes until edges are set and mahogany-colored, but centers remain slightly soft.
  8. Let cookies rest on the hot baking sheet for 5 minutes to firm up before transferring to a wire rack.