Gluten

Best Gluten Free Chocolate Chip Cookies 🍪

In a medium-sized bowl, combine flour, baking soda, baking powder and salt. Set aside.
In a large bowl, combine butter and sugars, with a hand mixer on medium/high speed, beat until light and pale in color - it will be a light and fluffy texture. Alternatively you can do this in a stand mixer with the paddle attachment.
Add egg and vanilla and beat until combined.
On low speed, beat in the flour mixture until just combined and a dough forms.
Finally, use a spoon or spatula to fold in the chocolate chips.
Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
Take the dough out of the fridge and let sit while you preheat the oven to 350F. Line 2 baking trays with parchment paper.
Scoop about 2 tbsp worth of dough per cookie and roll into balls. Space the cookie dough balls about 2-3 inches apart on the baking trays.
Bake one pan at a time for 9-12 minutes, until just golden on the edges and the centre of the cookies have puffed up. Note, baking time will vary as ovens do work differently.
If desired, when the cookies come out of the oven take a round cookie cutter and gently circle it around the cookie to make a more formed circle shape. If not, allow to cool on the baking trays for 5 minutes, sprinkling on a little sea salt if desired, then transfer to a wire rack to fully cool.

Store at room temperature in an airtight container for 3-5 days.
You can let this cookie dough rest in the fridge for up to two hours and then remove, let sit at room temperature for 10-15 minutes then scoop and bake.
This cookie dough can also be frozen; roll the cookie dough in to balls and freeze in a freezer safe container.

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