4.5cupsall-purpose gluten-free flourEnsure it contains rice flour and tapioca starch
1teaspoonxanthan gumOmit if your flour blend contains it
1teaspoonkosher salt
1.5teaspoonsbaking soda
1.5cupsgranulated sugar
1.5cupslight brown sugarpacked
16tablespoonsunsalted butterSoftened to room temperature
4largeeggsLightly beaten and at room temperature
2tablespoonspure vanilla extract
24ouncessemi-sweet chocolate chipsPlus extra for topping if desired
Instructions
Preparation Steps
Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), salt, and baking soda. Add the granulated sugar and brown sugar, whisking again to break up any lumps.
Create a well in the center of the dry ingredients. Add the softened butter, beaten eggs, and vanilla extract. Using an electric mixer or a sturdy spoon, gradually incorporate the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or spoon, divide the dough into approximately 48 equal portions. Roll each portion into a ball and slightly flatten into a disc.
Arrange the shaped cookies on the prepared baking sheets, cover, and chill for at least 30 minutes or up to 12 hours.
Bake one sheet at a time for 12-14 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days.