Gluten Free Chocolate Chunk Cookies
Soft on the inside, crunchy on the outside, loaded with chocolate chunks and topped with a dash of sea salt!
Equipment
- 2 Cookie Sheet Pans Lined with a silicone baking mats or parchment paper
- 1 Electric mixer hand- or stand mixer
- Bowls, measuring cups and spoons
Ingredients
- 3¾ Cups Gluten-Free Flour
- 1 teaspoon Sea Salt
- 1 ¼ teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- 1¼ Cups Unsalted Butter Softened
- 1 Cup Granulated Sugar
- 1½ Cups Brown Sugar
- 2 Large Eggs Room temperature
- 18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
- 1 Tablespoon Coarse Sea Salt For sprinkling over cookies before baking
Instructions
- In a medium bowl, whisk together gluten-free flour, salt, baking soda, and baking powder. Set aside for later.3¾ Cups Gluten-Free Flour, 1 teaspoon Sea Salt, 1 ¼ teaspoon Baking Soda, 1 ½ teaspoon Baking Powder
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. A hand mixer may also be used.1¼ Cups Unsalted Butter, 1 Cup Granulated Sugar, 1½ Cups Brown Sugar
- Add the eggs one at a time, mixing on medium speed after each addition. Don’t forget to scrape the bowl occasionally to make sure everything’s well combined.2 Large Eggs
- Add the flour mixture and mix on low speed until combined.
- Stir in chocolate chunks by hand.18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
- Wrap the dough in plastic wrap and chill in the refrigerator for approximately 2 hours. Take it out about 15 minutes before baking to allow it to soften just enough for easy handling.
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- Using a cookie scoop (about 2 tablespoons per cookie), portion the dough and place the scoops onto the prepared baking pans, leaving about 2 inches of space between each to allow for spreading.
- Sprinkle a dash of coarse sea salt over each cookie.1 Tablespoon Coarse Sea Salt
- Bake cookies for 12 - 14 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
Nutrition
Calories: 275kcalCarbohydrates: 39gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 386mgPotassium: 70mgFiber: 2gSugar: 28gVitamin A: 254IUCalcium: 47mgIron: 1mg
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