Chocolate Chip Cookies
Servings 15 cookies
Ingredients
- ½ cup unsalted butter, melted
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 1 large egg + 1 egg yolk
- 1 cup gluten-free all-purpose flour with xanthan gum
- 1 tbsp gluten-free all-purpose flour with xanthan gum
- ½ cup oat flour *SEE NOTES
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup bittersweet chocolate, chopped
- 1 cup semisweet chocolate chips + a handful more for sprinkling
- Flaky sea salt for sprinkling
Instructions
- Whisk together the flour, oat flour, baking soda, and salt and set aside.
- Cream together the melted butter and sugars until it turns into a paste-like consistency (mix on medium-high speed with the paddle attachment for 3-5 minutes).
- Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.
- Mix in the dry ingredients. Once combined, fold in the chocolate.
- Use a large cookie scoop and scoop the cookie dough side-by-side on a small tray lined with wax paper. You should have 15-16 cookies. Dot the tops with a few more chocolate chips and place them in the fridge for at least 2 hours.
- Once chilled, bake at 375° on a large baking sheet lined with parchment paper. Bake 5-6 cookies at a time for 10-12 minutes. They should be lightly golden around the edges and puffed/doughy in the center.
- Right when you take them out of the oven, quickly push in the sides of the cookies using the inside curve of a fork. They’ll spread quite a bit, so pushing in the sides to form perfectly round cookies gives you wrinkly and crispy edges.
- Sprinkle the tops with a little flaky sea salt and transfer to a cooling rack.
- Allow them to cool for about 15 minutes.
Notes
- Oat flour is preferred, but almond flour can also be used. Add an additional tablespoon of the all-purpose gluten-free flour when using almond flour.
- All-Purpose flour can also be substituted if you do not need these to be gluten-free.
