Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (280g) gluten free all-purpose flour blend
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 1/2 cups (255g) dark chocolate chips (60% cacao or higher)

Instructions:

  1. In a large bowl, beat the softened butter, dark brown sugar, and white sugar on medium-high speed until the mixture is pale and fluffy (about 2–3 minutes). Beat in the egg and vanilla extract until fully emulsified and smooth.
  2. Lower the mixer speed. Gradually add the gluten-free flour, baking soda, and salt. Mix until just combined—stop as soon as the flour streaks disappear to avoid over-working the dough.
  3. Fold in the dark chocolate chips by hand using a spatula.
  4. Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  5. Bake for 9–11 minutes. Remove when the edges are a deep golden brown but the centers still look slightly soft and underbaked.