Chewy Chocolate Chip Cookies (Edit recipe)

A gluten-free dairy-free take on classic chocolate chip cookies. These cookies are chewy, crunchy on the edges, very chocolatey, and taste like more!

10 minutes

24 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	422
Fat:	26 g
Carbohydrates:	44 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	278 mg
Fiber:	4 g
Sugars:	9 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 12

Ingredients

1.75 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), + 1 Tbsp
.333 cup Granulated White Sugar
1 cup Plant Based Butter, softened
1 Egg, Large
1 tsp Vanilla Extract
1 tsp Baking Powder
.5 tsp Baking Soda
1 pinch Sea Salt
11 oz Dark Chocolate Chips, dairy-free (add more or less according to your preferences)
1 pinch Sea Salt, + for topping (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, mix together flour and baking powder until the baking powder is evenly distributed and set aside.
In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
Fold in chocolate chips. (Use as much or as little as you'd like!)
Cover with plastic wrap and refrigerate for two hours.
After chilling for 1 hour and 50 minutes, preheat oven to 375˚F.
After chilling for the full 2 hours, remove dough from refrigerator and scoop slightly less than ¼ cup dough onto parchment lined baking sheet. Limit to 6 scoops of dough on the baking sheet (we want to leave room for these cookies to spread).
Bake at 375˚F for 9-10 minutes or until edges are golden brown and the cookies are cooked through to your liking. Top with sea salt immediately after baking (optional), and let cool on the baking sheet (these cookies are very fragile while hot!).
Replace parchment paper on the baking sheet with a new sheet, scoop the remaining dough into 6 scoops onto baking sheet and repeat the previous two steps!
Enjoy!

Notes

For best results, use the flour blend mentioned in the ingredients! And make sure not to skimp on chilling the cookie dough! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.