Recipe Notes
- This recipe uses melted butter and a simple mixing method to avoid over-aerating the dough, resulting in thick, chewy cookies that spread just the right amount. Because of the melted butter, the dough will be too soft to bake right after mixing and needs to be well chilled before baking (ideally overnight to allow the flavor and texture to develop).
- Semi-sweet chocolate chips are classic, but any combination of chips or mix-ins you like can be used.
Ingredients
- 2 ¼ cups (281g) reclamation gluten-free cookie flour
- ¾ teaspoon (4.3g) baking soda
- 1 teaspoon (6.2g) table salt
- 16 tablespoons (227g) unsalted butter, melted and cooled
- ½ cup (100g) granulated sugar
- 1 cup (220g) light brown sugar
- 2 teaspoons (10g) vanilla extract
- 2 large (100g) eggs, straight from the fridge
- 1 ½ cups (255g) semi-sweet chocolate chips
Directions
Step 1
Whisk together the flour, baking soda, and salt in a medium bowl until well combined.
Step 2
In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until combined. Add the eggs and vanilla, and whisk until smooth.
Step 3
Add the dry ingredients to the wet ingredients and beat with a spoon or hand mixer on low speed until smooth, being careful not to incorporate too much air into the dough. Fold in the chocolate chips.
Step 4
Scoop the dough into 2 tablespoon portions (or use a 1 oz cookie scoop). If the dough is too soft to scoop, chill it for 15 minutes before continuing.
Transfer the scooped dough to an airtight container and chill in the fridge overnight, or for up to 3 days. If you're in a hurry you can get away with just chilling for a few hours, but the cookies will be thinner and have a less complex flavor.
Step 5
When ready to bake, preheat the oven to 350°F. Line a half sheet pan with parchment paper, and arrange 8 cookies on the sheet at a time. Bake for 12 - 15 minutes, or until golden and set around the edges. The tops should look mostly dry, but may still glisten in some areas (especially if you prefer gooier cookies).
Step 6
Let the cookies cool on the pan for about 15 minutes, then transfer to a wire rack to cool completely. Serve warm. Store at room temperature in an airtight container for up to 5 days.
