Happy National Cookie Baking Day! If you're like us, we spend hours and hours baking cookies over the holiday season. This year, we wanted to experiment with all different types of cookies. It seems like so many of our friends are gluten free now, but sometimes gluten free baked goods can be dry.
This recipe makes the best chewy and soft gluten free chocolate chip cookies!
Here's how to make it:
In a stand mixer, beat together the butter, sugars, vanilla and salt until combined. Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined. Whisk together the flour, xanthan gum, baking powder and baking soda. Beat the dry ingredients into the butter mixture, then blend in the chocolate chips. Again, scrape the bottom and sides of the bowl to be sure everything is well blended. Cover the bowl and refrigerate for 1 hour, or for up to 2 days. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and scoop balls of dough with a tablespoon onto the prepared baking sheets. Leave space between the cookies so they can spread. Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, then transfer to a cooling rack.
What's your favorite gluten free cookie recipe?