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–+ servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 cookies
Course: Dessert

Ingredients
  

  • 1 cup unsalted butter cold and cut into small cubes
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 ½ cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • 1 tsp cornstarch
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Instructions
 

  1. Preheat oven to 400℉. Line two baking sheets with parchment paper.
  2. In a stand mixer fitted with a paddle attachment or with an electric mixer, beat cubes of cold butter with the sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
  3. Add in eggs and vanilla extract. Mix to combine.
  4. Add in the flour, cornstarch, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
  5. Stir in the chocolate chips.
  6. Use a large ice cream scoop to scoop large balls of dough onto lined baking sheets 2 inches apart.
  7. Bake for 10 to 12 minutes or until middles of cookies are just barely set.
  8. Cool the cookies on the baking sheets for 10 minutes before transferring to a cooling rack.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.

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