These cookies come together in one bowl, with softened butter and sugars beaten until pale and fluffy before the vanilla and rich chocolate chips get folded in. A short chill firms up the dough just enough to scoop into golf-ball rounds, and the air fryer works fast, turning out cookies with set, golden edges and centers that stay glossy and soft until they cool. A sprinkle of flaky sea salt on top plays against the sweetness in every bite, giving them that bakery-style finish without ever turning on the oven. They firm up beautifully as they rest on the rack, so you get that classic chewy middle and crisp edge combo every time. This is a solid pick for a gluten free cookie fix when you want something warm, fast, and made in small batches.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Whisk together the flour, baking soda, and fine salt in a medium bowl until evenly combined. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until pale and fluffy, about 2–3 minutes.
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