These classic-style chocolate chip cookies are all about that bakery-worthy contrast: crisp, golden edges giving way to a soft, chewy center studded with melty chocolate. Creaming the butter with both granulated and brown sugar builds a deep caramel note, while a quick chill on the dough before baking keeps the cookies thick and prevents spreading. A hit of vanilla rounds out the flavor, and that optional flaky sea salt on top right out of the oven takes them from great to genuinely irresistible. Scooped, baked one sheet at a time, and cooled just enough to set, these are the kind of cookies you'll want to keep dough for in the fridge at all times. It's a solid pick for a gluten free cookie jar, no flavor or texture sacrificed along the way.
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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.
Beat the dairy free butter, granulated sugar, and brown sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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