These classic thick & chewy gluten free chocolate chip cookies set the standard for everything a cookie should be. They’re easy drop cookies, ready in a flash any time at all.

For the FULL RECIPE including substitution information, come visit me on the blog: [ Ссылка ]

INGREDIENTS
2 1/4 cups (315 g) all purpose gluten free flour (I use Better Batter, but my Better Than Cup4Cup blend works well, too) (For all of my gluten free flour blend recommendations and how to make your own: [ Ссылка ])

1 teaspoon xanthan gum (omit if your flour blend already contains it)

1/2 teaspoon kosher salt

1 teaspoon baking soda

3/4 cup (150 g) granulated sugar

3/4 cup (164 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 tablespoon pure vanilla extract

12 to 16 ounces semisweet chocolate chips

свернуть