Chocolate Chip Cookies (GF)

Ingredients

• 2¼ cups gluten-free 1-to-1 baking flour (a blend with xanthan gum)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups (12-oz package) Nestlé Toll House semi-sweet chocolate morsels
• 1 cup chopped nuts (optional — if omitting, add 1–2 Tbsp of flour)

References

Oven temp

375°F

Bake time

9–11 min

Prep time

15 min

Yield

~5 dozen cookies

Directions

1. Preheat the oven to 375°F.
2. Combine 2¼ cups of flour, 1 tsp of baking soda, and 1 tsp of salt in a small bowl; set aside.
3. In a large mixer bowl, beat 1 cup of softened butter, ¾ cup of granulated sugar, ¾ cup of packed brown sugar, and 1 tsp of vanilla until creamy.
4. Add 2 eggs one at a time, beating well after each addition.
5. Gradually beat in the flour mixture. Stir in 2 cups of morsels and, if using, 1 cup of chopped nuts.
6. Rest the dough 30 minutes so the gluten-free flour fully hydrates — this improves the texture and limits spreading.
7. Drop by rounded tablespoon onto ungreased baking sheets.
8. Bake for 9–11 minutes, until golden brown. Cool on the baking sheets for 2 minutes, then remove to wire racks to cool completely.

Variants & Notes

• Flour blend: Use a 1-to-1 GF blend made to replace all-purpose flour (Bob's Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup). If yours doesn't list xanthan gum, add ½ tsp with the dry ingredients.
• No nuts? Add 1–2 Tbsp of GF flour to keep the dough consistency right.
• Pan cookie bars: Preheat the oven to 350°F. Grease a 15×10-inch jelly-roll pan, spread the dough into it, and bake for 20–25 minutes, until golden brown. Cool in the pan on a wire rack. Makes 4 dozen bars.
• Slice and bake: Divide the dough in half and wrap each in waxed paper. Refrigerate 1 hour, until firm. Shape each half into a 15-inch log, wrap, and refrigerate 30 minutes. Preheat the oven to 375°F, cut into ½-inch slices, and bake on ungreased sheets for 8–10 minutes. Makes ~5 dozen. (Dough keeps refrigerated up to 1 week or frozen up to 8 weeks.)
• High altitude (5,200 ft): Increase flour to 2½ cups, add 2 tsp of water with the flour, and reduce both sugars to ⅔ cup each. Bake drop cookies 8–10 minutes and pan cookies 17–19 minutes.