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5
from 1 vote
Chewy Chocolate Chip Cookies
Prep Time
30
minutes
mins
Cook Time
9
minutes
mins
Total Time
39
minutes
mins
Course:
cookies, Dessert
Servings:
4
dozen cookies
Author:
Eating Gluten and Dairy Free
Ingredients
1
c
dairy free butter
2 sticks
Dry Ingredients
2½
c
gluten free all-purpose flour
spoon and level method
½
teaspoon
xanthan gum
omit if gf all-purpose blend contains this or guar gum
1
teaspoon
baking soda
1
teaspoon
kosher salt
Wet Ingredients
1
c
brown sugar
packed
½
c
granulated sugar
2
large
eggs
room temperature
2½
teaspoon
vanilla extract
2¼
c
dairy free semisweet chocolate chips
Instructions
Preheat the oven to 350°F. Line 2-3 cookie baking pans with parchment paper and set aside.
In a small saucepan, melt the butter over medium heat. When the butter melts and begins to boil, turn off the heat and allow to cool for 20 minutes.
Then while the dairy free butter is cooling whisk the dry ingredients in a medium- sized bowl.
In a large mixing bowl or in an electric stand mixer with the paddle attachment, combine the sugars, eggs, and vanilla extract until just combined.
Scrape down the sides and bottom of the bowl as needed and add in the butter.
Add the dry ingredients to the wet and combine on slow, again scrapping the sides and bottom of the bowl often. Be careful not to overmix the batter.
Lastly fold in chocolate chips.
Using a small cookie scoop or spoon, drop cookies 2-inches apart on a cookie baking sheet.
Bake for about 9-10 minutes. The cookies will look slightly doughy still in the middle. Remove and they will continue baking on the cookie sheet.
After 10 minutes remove cookies to a cooling rack. Serve and enjoy.
Store leftovers in an airtight container on the countertop up to 5 days.
Cookies maybe cooled and frozen up to 3 months.