Gluten-free

Chewy chocolate chip cookies.

Name: Chewy chocolate chip cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 18 cookies
Ingredients: 1/2 cup (115 g) butter; 3/4 cup (150 g) brown sugar; 1/4 cup (50 g) white sugar; 1 egg, room temperature; 2 tsp vanilla extract; 1 1/2 cups (210 g) gluten-free flour blend with xanthan gum; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup (170 g) chocolate chips; Flaky salt for the tops

Golden edges, gooey middles. The cookie that started 80/20 Bakery.

Prep: 20 min
Bake: 11 min
Makes: 18 cookies

This is the cookie I bake around 100 times a week for the farm stand. Browned butter and a short rest in the fridge give it the chew that most gluten-free cookies are missing.

Laura

Method

Melt the butter in a small pan and keep cooking until it smells nutty and turns golden brown. Pour it into a bowl and let it cool for 10 minutes.
Whisk both sugars into the butter, then the egg and vanilla, until glossy.
Stir in the flour, baking soda and salt, then fold in the chocolate chips.
Cover and chill the dough for at least 30 minutes. This lets the gluten-free flour hydrate, which is the secret to the chew.
Heat the oven to 350°F (175°C). Scoop 2-tablespoon balls onto a lined tray, 2 inches apart.
Bake for 10 to 11 minutes, until the edges are golden and the middles still look soft. Sprinkle with flaky salt and let them set on the tray for 5 minutes.