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–+ servings
Prep Time 15 minutes
Cook Time 12 minutes
Cooling time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American

Ingredients
  

  • 1 cup cold butter, unsalted cut into small cubes
  • ½ cup sugar
  • 1 cup light brown sugar tightly packed
  • 2 large eggs
  • 1 tsp vanilla
  • 3 cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ½ cups chocolate chips
  • flaky sea salt optional

Equipment

  • 1 Large cookie scoop 4 Tablespoon Scoop from King Arthur

Instructions
 

  1. Preheat oven to 400℉. Line two baking sheets with parchment paper.
  2. In a stand mixer with a flat beater or a large mixing bowl, beat together the cubed cold butter with the sugar and brown sugar until no clumps remain, about 3 minutes.
  3. Add in eggs one at a time, mixing well after each addition.
  4. Add the vanilla and mix well.
  5. In a separate medium size bowl, whisk together the flour, cornstarch, baking soda, and salt. Add to the batter and mix just until incorporated.
  6. Add in the chocolate chips and mix just until combined.
  7. Using a large cookie scoop, scoop 12 cookies onto each baking sheet. Flatten slightly.
  8. If desired, add flaky sea salt to the top of your cookies.
  9. Bake for 12 minutes until light golden brown. Let the cookies cool for 5 minutes on the hot baking sheet and then slide the parchment paper with the cookies off of the baking sheet and continue cooling on the countertop.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
You can use milk, semi sweet, or dark chocolate chips or a mix of all three! You could also substitute with other add-ins such as nuts, butterscotch chips, peanut butter chips, and white chocolate chips.

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