Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, gluten-free chocolate chip cookies. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Gluten-Free Chocolate Chip Cookies is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Gluten-Free Chocolate Chip Cookies is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have gluten-free chocolate chip cookies using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Gluten-Free Chocolate Chip Cookies:

1. Prepare 1/2 Cup Shortening (such as Crisco®)
2. Make ready 1/2 Cup Butter or Vegan Buttery Spread (such as Earth Balance®)
3. Get 1/8 teaspoon Butter Flavor (optional)
4. Get 2 Large Eggs
5. Take 3/4 Cup Sugar
6. Prepare 3/4 Cup Dark Brown Sugar
7. Make ready 2-1/3 Cup All-Purpose Gluten-Free Flour (such as Bob’s Red Mill® 1 to 1)
8. Get 1-1/2 teaspoons Kosher Salt
9. Get 1 teaspoon Baking Powder, Aluminum Free
10. Make ready 8 Ounces Semi-Sweet Chocolate Chips (such as Toll House® Simply Delicious Semi-Sweet Morsels)

Steps to make Gluten-Free Chocolate Chip Cookies:

1. In stand mixer bowl, combine shortening, butter or vegan spread, butter flavor (optional), eggs, sugar, and dark brown sugar. Mix on low to combine, then cream on medium-high to high speed for about 2 minutes until smooth consistency and pale tan/yellow color.
2. In separate bowl, combine flour, baking powder, and salt. Wisk together.
3. Slow mixer to low speed. Add vanilla extract and allow to mix for 30 seconds or so. Add flour mixture a little at a time to mixer. Once all flour mixture is added, allow to fold for about 1 minute to fully incorporate.
4. Remove mixer bowl from stand, and add chocolate chips. Use a spatula to fold in chocolate chips until fully incorporated.
5. Cover bowl with plastic wrap and rest in refrigerator for at least 45-60 minutes. Trust me, this makes all the difference….
6. Preheat oven to 365-375° F. Line a cookie sheet or half sheet pan with parchment or silicone baking liner.
7. Use a spoon or 1 Tbs. measuring spoon to form balls of cookie dough, about 1diameter. Place on cookie sheet about 2 apart… on a standard sheet, I do 3 wide by 4 long.
8. Bake 11-12 minutes until nice color and edges start to brown. Remove from oven and wait 30 seconds before removing from pan. Transfer cookies to wire rack to cool. *Tip 1: if you want cookies to stop cooking faster, slide parchment with cookie off of pan onto countertop. **Tip 2: Rinse backside of sheet pan under water to cool for 10-15 seconds or until cool to touch. This will allow you to start the next batch on a cool pan and maintain consistency between batches.
9. Repeat Steps 7-8 until all the cookie dough is used.
10. Pour glass of cold milk (or almond milk) and enjoy!!!
11. Ready to serve and ENJOY!

So that’s going to wrap it up for this exceptional food gluten-free chocolate chip cookies recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!