Serving a warm chocolate chip cookie to a guest brings me delight! I mean, there is a hotel chain that does this (or used to) when travelers checked in. So, when we are hosting guest, why not have some cookies ready to bake off? This time, my guests are gluten free. So, using my classic chocolate chip recipe, I switched the flour to Bob’s Red Mill Gluten Free Flour and it worked!
Chocolate Chip Cookies (Gluten Free/Low Sugar)
There is something nostalgic about a warm chocolate chip cookie! This one has a texture resembling cake! It is so rich and moist. I can't wait for our guests to try them!
Ingredients
Instructions
Preheat oven to 350 degrees if you are baking these now. If, like me, you are just prepping your dough to freeze, skip this step.
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If you are cooking these immediately, line two baking sheets with parchment paper.
A stand mixer will make mixing your dough easier. However, if you don't have one a hand mixer will do. Once you add the chips at the end, just use a spoon.
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In the bowl of a stand mixer, add butter, brown sugar, and sugar. Mix on low for at least a minute to create a smooth texture using the paddle attachment.
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Add in the eggs and vanilla. Beat until just combined, about 30 seconds
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Add in flour, baking powder, baking soda and salt. Mix until just combined. Scrap down the sides of the bowl and mix about 30 seconds one more time.
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Pour in the chocolate chips and mix enough to get them consistently spread throughout the cookie dough.
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Using an ice cream or large cookie scoop, divide out your dough. This dough did not spread while cooking so you can place them fairly close together.
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Bake in the 350-degree oven for 18 minutes. You will see the edges of the dough start to brown.
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Let the cookies cool at room temperature for five minutes. They are very soft to the touch and will fall apart if not cooled some. Enjoy!
