The Best Chewy Gluten-free Chocolate Chip Cookies

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Salt
  • 2 cups Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Dairy

  • 3/4 cups Butter, unsalted
  • 2 oz Cream cheese

• Other

  • 2 1/4 cups (~282 grams goodall-purpose gluten-free flourblend

Found on mygluten-freekitchen.com

Description

Ingredients

• 2 1/4 cups (~282 grams) goodall-purpose gluten-free flourblend
• 1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)
• 1 tsp. baking soda
• 1 tsp. salt
• 2 ounces cream cheese, room temp
• 3/4 cups unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 1/2 tsp. vanilla extract
• 2 egg yolks (room temp)
• 2 cups semi-sweet chocolate chips

Directions

• In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
• In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
• Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
• Add the flour mixture that you set aside earlier, beating on low until just combined.
• Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
• Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
• When you are ready too bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
• Preheat oven to 375°.
• Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
• Use a#20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
• Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. To ensure you dont overbake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
• Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.