Molly's Gluten Free Chocolate Chip Cookies from Scratch adapted from Recipe

1/2 cup sugar
1/2 cup firmly packed light brown sugar
8 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups gluten free baking flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped (optional. Molly left them out)

Adjust the oven rack to the top third of the oven and preheat to 300F. Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips.

Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. Molly undercooked them and took them out at about 15 minutes and they were shiny, crispy on the outside and chewy on the inside.


Her favorite chocolate chip cookie recipe to date!

Store at room temperature in an airtight container for up to 3 days.

Molly also refrigerated some of the dough for future warm cookie nights, so I’ll report to you how that works out!

She used a gluten free flour we found at Marshalls.