Chocolate chip cookies are one of the most nostalgic sweets in my opinion. There really just isn't anything like a giant cookie with a huge glass of milk - it takes me back to childhood every time.
When I went gluten free, I was beyond sad that it meant giving up the yumminess of cookies - until I finally perfected the use of gluten free flour in a regular cookie recipe.
Now, gluten free flour deserves a little bit of an explanation here. The key ingredient that you need when baking with gluten free flour is xanthan gum. Xanthan gum helps the flour react how it would if you were baking with gluten (binding and thickening). When I first tried baking cookies with GF flour, I used the kind that has xanthan gum already in it. However, I found that getting just the gluten free flour without xanthan gum and then adding xanthan gum myself gave the cookie a better taste. You can find the kind of flour I use here. This is definitely a personal preference, so feel free to play around with it!
I'm a huge sucker for anything that is salty and sweet, so a touch of salt has been added to this recipe, and man-oh-man is it delicious. This recipe is a go-to in our house and has also been a huge hit with friends - most of the time people can't even tell they are gluten free (win!)!
GLUTEN FREE CHOCOLATE CHIP COOKIES WITH SEA SALT
- 3/4 cup butter, melted
- 1 c brown sugar
- 1/2 cup sugar
- 1 tsp vanilla bean paste
- 1 egg
- 1 egg yolk
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 1/2 cup gluten free flour (I use this one)
- 3/4 tsp xanthan gum (only if using flour without it already included)
- 1 1/4 cup dark chocolate chunks (I chop mine into smaller chunks)
- Flaked Sea salt for topping
- Preheat oven to 350° F.
- In a large bowl, mix the melted butter, brown sugar, sugar, and vanilla bean paste together until smooth.
- Add the egg and egg yolk and mix until well combined.
- In a separate bowl, combine the baking soda, salt, flour and xanthan gum.
- Add the flour mixture to the butter mixture and stir until just combined.
- Mix in the dark chocolate chunks. I chopped mine into smaller chunks to insure there is chocolate in every single bite!
- Form large balls of dough, place on a cookie sheet, and sprinkle a small amount of flaked sea salt on top (a little goes a long way!).
- Bake for 9-11 minutes or until the tops and edges are starting to turn golden brown. I like for my cookies to be a little gooey, so the tops of mine are usually still puffy.
- Remove from oven and allow to cool.
- ENJOY (with a glass of milk, of course)!
Recipe adapted from The Kitchen Adventurer