Gluten-Free Chocolate Chip Cookies
Never sacrifice the joy of a chocolate cookie again! These gluten-free chocolate chip cookies make anything possible, and every moment delicious.
- Yield: Approx. 36
- Prep Time: 2 hr
- Cook Time: 9 min
Ingredients
Dough
1 cup (2 sticks) unsalted butter, room temperature (224 grams)
1/2 cup sugar (100 grams)
1 1/4 cup dark brown sugar (100 grams)
1/2 cup cream cheese (80 grams)
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon salt (6 grams)
1 1/2 cups semi-sweet chocolate chips (12 oz)
Instructions
- Preheat your oven to 350 degrees F.
- In your mixing bowl, cream together the butter and sugars until fluffy. (In a Kitchenaid, use your paddle attachment).
- Add the cream cheese and beat until it is fully combined.
- Add the eggs one at a time until combined, followed by the vanilla extract.
- In a separate bowl, whisk together the baking powder, Caputo Gluten Free Flour, and salt.
- To the sugar and butter mixture with the mixer on low speed slowly add in the dry ingredients until just combined.
- Add the chocolate chips and refrigerate the dough until it is firm (1-2 hours)
- Cover the bowl or Place dough in parchment paper and roll it into a log for sliced cookies. Refrigerate the dough until it is firm, about 1-2 hours.
- Slice if formed into a log or Scoop out if in the bowl. Place dough onto a parchment lined sheet tray and bake for 5-9 minutes depending on size.
*Tip- Place dough in parchment paper and roll it into a log before refrigerating. Then, just cut and bake!