Gluten Free Chocolate Chip Cookies
Video Instructions
- 15 minutes prep time
- 12 minutes cook time
- 4 hours additional time
- 4 hours 27 minutes total time
Recipe
Ingredients
Instructions
Ingredients
- 2 1/4 cups (292g) gluten free flour
- 1 tsp baking soda
- 1 tsp salt
- 2 ounces cream cheese
- 3/4 cups melted butter
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 1/2 tsp vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together gluten free flour, baking soda and salt. Set aside.
- In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
- Add vanilla extract and egg yolks, stir until well mixed.
- Add the flour mixture that you set aside earlier, beating on low speed until just combined.
- Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
- Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
- When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
- Preheat oven to 350°.
- Line cookie sheets with parchment paper or silicone baking mats.
- Scoop cookie dough balls onto baking sheet, 9-12 per sheet.
- Bake the cookies for 10-12 minutes at 350°.
- Let the cookies rest for 2-3 min and enjoy!
- 2 1/4 cups (292g) gluten free flour
- 1 tsp baking soda
- 1 tsp salt
- 2 ounces cream cheese
- 3/4 cups melted butter
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 1/2 tsp vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
- In a large bowl, whisk together gluten free flour, baking soda and salt. Set aside.
- In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
- Add vanilla extract and egg yolks, stir until well mixed.
- Add the flour mixture that you set aside earlier, beating on low speed until just combined.
- Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
- Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
- When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
- Preheat oven to 350°.
- Line cookie sheets with parchment paper or silicone baking mats.
- Scoop cookie dough balls onto baking sheet, 9-12 per sheet.
- Bake the cookies for 10-12 minutes at 350°.
- Let the cookies rest for 2-3 min and enjoy!
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