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Ingredients
- 112 g Butter
- 50 g Granulated Sugar
- 110 g Brown Sugar Light
- 1 egg Large
- 180 g Gluten Free Flour
- 3/4 tsp Xantham gum
- 1 tsp Baking soda
- 1/2 tsp salt
- 180 g chocolate chips 1-1.75 bags of chips
- 1 tsp vanilla extract
Ingredients
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Instructions
- Mix Gluten free flour, Xantham gum, baking soda and salt together
- Using a mixer, cream butter and sugars in a large mixing bowl.
- Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
- Add gluten free baking mix in two batches and mix again with mixer
- Stir in chocolate chips,
- cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled.
- Preheat oven to 180C/350F (160C for fan oven)
- Scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
- Bake for 8-10 minutes or until the edges are just slightly golden brown.
- Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack.
- Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. (They taste just as good the 2nd and 3rd day as they hold their texture/flavor well.)
Recipe Notes
Recipe adapted from Minimalist Baker
Who adapted it from Martha StewartÂ