Soft & Chewy Gluten-Free Chocolate Chip Cookies

Step 1

In a large bowl, whisk together the potato starch, oat flour, sorghum flour, almond meal, baking soda, xanthan gum, and salt.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, mix together the brown sugar and clarified butter on medium speed. Add the eggs one at a time, mixing after each addition. Add the vanilla, and mix until fluffy and light in color, 1 to 2 minutes.

Step 3

Add the dry ingredients to the bowl and mix on low speed until well incorporated. On very low speed, mix in the chocolate chips.

Step 4

. This step is important, so the dry ingredients have a chance to absorb all the moisture, which keeps the cookies from spreading too much when baked. Optional: I like to refrigerate the dough until it is firm enough to scoop, an hour or two. Then I portion the dough into 48 g balls using my scale. Then I freeze the dough balls on a tray before transferring them to an airtight container or ziplock bag. Jeffrey says these cookies bake best straight from the freezer, and I agree.

Step 5

When you’re ready to bake the cookies, heat the oven to 350ºF. Lightly spray a cooking sheet with gluten-free nonstick spray or line with parchment paper.

Step 6

If you haven’t portioned the dough balls out already, use a 1-ounce scoop or a tablespoon measure, portion out the dough and roll into balls. Arrange the balls on the prepared baking sheet 2 inches apart. Sprinkle with sea salt if you wish.

Step 7

, until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool completely on the sheet pan. Once the cookies are completely cool, test one. If you like the texture/consistency, transfer cookies to a rack and repeat. If the cookies are overcooked, reduce the cooking time with the next batch. If the cookies are undercooked, increase the cooking time. I find 12 minutes for my 48g dough balls to be perfect.