Perfect Gluten Free Chocolate Chip Cookies
I understand the notion that gluten-free foods, especially baked goods, are mediocre, dry, and just fall short of their glutenous counterparts. I once believed this, making fun of the idea of being gluten-free and feeling sorry for those who must go through life missing out on the heaven that is bread, fresh flour tortillas, pasta, and cake. Then, I was gluten-free completely against my will for the sake of my health and I'm shouting from the rooftops that the above notion is completely false. In the years and years since a gluten-free diet hit the mainstream, the flour, pasta, and bread substitutes have improved so much you can make a cake with it, serve it to a room full of gluten-eating friends, and they'd never know the difference! But, they think they will and some will refuse to try it. Some people are so anti-gluten-free they think it not even worth the effort to prepare gluten-free variations (I'm thinking very specifically about a particularly outspoken Philadelphian chef). Just because you don't understand it, or don't want to attempt it, doesn't mean we shouldn't have the same options available to us - especially those of us who truly love to eat.
Bottom line, it's not only possible to make completely comparable gluten-free variations of classic recipes, it's possible they'll be absolutely delicious and whoever is complaining the loudest won't be able to tell the difference anyway.
2 cups & 2 tbsp all-purpose GF flour (I used Cup4Cup)
1 1/2 tsp baking soda
1 tsp kosher salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup light brown sugar, packed
1 tsp pure vanilla extract
2 large eggs
2 cups jumbo milk chocolate chips
Preheat your oven to 375 degrees F.
In a large bowl, beat butter, sugars, and vanilla until light and fluffy with an electric or stand mixer.
Add eggs one at a time, mixing in between each one until combined.
Add half the flour, all of the baking soda, and salt. Mix on low to combine, then add the remaining flour and chocolate chips.
Place the dough in a Tupperware with a lid and refrigerate for 1 hour.
Scoop dough into rounded tablespoons and place on an ungreased baking sheet with 2-3 inches between each.
Bake for 10 minutes or until the cookies begin to turn golden brown.
Remove from the oven and allow to cool for 3-5 minutes before transferring to a wire rack with a spatula to cool completely.
Store in an air-tight container and enjoy!