Ingredients
Dry Ingredients
- 200 g gluten-free all-purpose flour (with xanthan gum, or add 1 tsp if your blend doesn’t include it)
- 30 g tapioca starch or cornstarch (improves chewiness)
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 150 g unsalted butter, softened (or dairy-free substitute)
- 150 g brown sugar, packed
- 50 g granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Mix-Ins
- 200 g chocolate chips (semi-sweet or milk chocolate)
- Optional: 50 g chopped nuts (walnuts, pecans, or hazelnuts)
Equipment Needed
- Large mixing bowls
- Whisk and spatula
- Electric mixer or stand mixer (optional)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling racks
Part 1: Preparing the Oven and Baking Sheets
- Preheat oven to 180°C (350°F).
- Line baking sheets with parchment paper or silicone mat.
- Optional: chill the baking sheet slightly to prevent cookies from spreading too fast.
Part 2: Mixing Dry Ingredients
- In a medium bowl, whisk together gluten-free flour, tapioca starch, baking soda, and salt.
- Sift or stir thoroughly to remove lumps.
- Set aside.
Part 3: Creaming Butter and Sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy (2–3 minutes).
- Scrape down sides to ensure even mixing.
Part 4: Adding Egg and Vanilla
- Beat in egg until fully incorporated.
- Add vanilla extract and mix briefly.
Tip: Room-temperature egg ensures smooth incorporation and prevents dough from splitting.
Part 5: Combining Dry and Wet Ingredients
- Gradually add dry ingredients to wet mixture, mixing on low speed.
- Scrape down sides of the bowl occasionally.
- Dough should be slightly sticky but hold together.
Part 6: Adding Chocolate Chips and Nuts
- Fold in chocolate chips and optional nuts using a spatula.
- Ensure even distribution without overmixing.
Part 7: Portioning Cookies
- Use a cookie scoop or spoon to portion dough onto prepared baking sheet.
- Leave about 5 cm (2 inches) of space between cookies for spreading.
- Optional: chill dough for 20–30 minutes for thicker cookies.
Part 8: Baking
- Bake at 180°C (350°F) for 10–12 minutes, depending on size.
- Cookies are done when edges are lightly golden but centers still look soft.
- Avoid overbaking to maintain chewiness.
Part 9: Cooling
- Allow cookies to cool on baking sheet for 5 minutes to set edges.
- Transfer to cooling rack to cool completely.
Tip: Cookies firm up as they cool but remain soft inside.
