Gluten-Free Chocolate Chip Cookies
 If you’re on the hunt for a gluten-free chocolate chip cookie that taste just like the real deal, look no further—it’s almost hard to believe these are gluten-free! Ingredients 2¾ cups gluten-free measure-for-measure flour, spooned into measuring cup and leveled off (see note) 1½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 sticks (1 cup) unsalted butter, at room temperature ¾ cup granulated sugar ¾ cup (packed) light or dark brown sugar 2 teaspoons vanilla extract 2 large eggs 2 tablespoons water 1⅓ cups (9 oz) semi-sweet chocolate chips, with additional chips set aside for dotting on top of the dough balls just before baking 2¾ cups gluten-free measure-for-measure flour, spooned into measuring cup and leveled off (see note) 1½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 sticks (1 cup) unsalted butter, at room temperature ¾ cup granulated sugar ¾ cup (packed) light or dark brown sugar 2 teaspoons vanilla extract 2 large eggs 2 tablespoons water 1⅓ cups (9 oz) semi-sweet chocolate chips, with additional chips set aside for dotting on top of the dough balls just before baking Instructions In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 4 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the dry ingredients and water and beat on low speed until the dough is uniform. Mix in the chocolate chips. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into 1.5-inch balls, place on the baking sheets as instructed below, and chill in the freezer until firm, about 20 minutes.) Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. Drop the dough in firmly packed 1.5-inch balls onto the prepared baking sheet, spacing them about 3 inches apart. If you'd like the cookies to look extra chocolatey and tempting after baking, press a few additional chocolate chips gently onto the top of each dough ball. Bake for 13 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Note: When shopping for gluten-free flour, you'll typically find two primary options: "gluten-free all-purpose flour" and "gluten-free measure-for-measure flour." For this recipe, opt for the measure-for-measure variety (I use King Arthur), as it's a one-to-one substitute for regular flour, including necessary binders that improve the texture of baked goods. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 4 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the dry ingredients and water and beat on low speed until the dough is uniform. Mix in the chocolate chips. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into 1.5-inch balls, place on the baking sheets as instructed below, and chill in the freezer until firm, about 20 minutes.) Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. Drop the dough in firmly packed 1.5-inch balls onto the prepared baking sheet, spacing them about 3 inches apart. If you'd like the cookies to look extra chocolatey and tempting after baking, press a few additional chocolate chips gently onto the top of each dough ball. Bake for 13 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Note: When shopping for gluten-free flour, you'll typically find two primary options: "gluten-free all-purpose flour" and "gluten-free measure-for-measure flour." For this recipe, opt for the measure-for-measure variety (I use King Arthur), as it's a one-to-one substitute for regular flour, including necessary binders that improve the texture of baked goods. Nutrition Information Powered by Per serving (20 servings) Serving size: 2 cookies Calories: 264 Fat: 14 g Saturated fat: 8 g Carbohydrates: 34 g Sugar: 20 g Fiber: 1 g Protein: 3 g Sodium: 143 mg Cholesterol: 143 mg Per serving (20 servings) Serving size: 2 cookies Calories: 264 Fat: 14 g Saturated fat: 8 g Carbohydrates: 34 g Sugar: 20 g Fiber: 1 g Protein: 3 g Sodium: 143 mg Cholesterol: 143 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.