When gluten free baking tastes this delicious, there’s a reason we call it The Ultimate Gluten Free Chocolate Chip Cookie.
about 48 cookies
1 cup (250 mL) butter, softened
¾ cup (175 mL) packed brown sugar
½ cup (125 mL) granulated sugar
2 tsp (10 mL) vanilla extract
2 ¼ cups (550 mL) Robin Hood® Gluten Free Flour Blend
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1½ cups (375 mL) semi-sweet chocolate chips
dry measuring cups, measuring spoons, 2 large bowls, hand held or stand electric mixer, baking sheets, parchment paper, wire cooling rack
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Beat butter and sugars in a large bowl of an electric mixer until well combined.
Add eggs, one at a time, beating well after each addition. Add vanilla.
Combine flour blend, baking powder, baking soda and salt in a separate large bowl. Stir dry ingredients well. Add to butter mixture. With mixer on low speed, beat until dry mixture is well blended. Add chocolate chips.
Place dough by 1 ½ tbsp (22 mL), 2” (5 cm) apart on prepared baking sheets. Press dough down slightly. Bake in preheated oven, 12 to 14 minutes. Cool on wire cooling rack.
For a crunchy texture and additional flavour, roll the cookie dough in a mixture of sugar and cinnamon; ½ cup (125 mL) sugar and ½ tsp (2 mL) cinnamon.
For a variety, add ½ cup (125 mL) chopped nuts, raisins or dried cranberries to the chocolate chip batter, or you can replace the chocolate chips with 2 cups (500 mL) of raisins, dried cranberries or nuts.
*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.