Gluten Free Chocolate Chip Cookies in 25 Minutes

Instructions:

1. Preheat and prep. Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Note: This ensures the cookies don't stick and the bottoms brown evenly.
2. Cream the fats. In a large bowl, whisk the 1 cup softened butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar. Whisk until the mixture looks like pale, wet sand.
3. Incorporate the liquids. Add the 2 large eggs one at a time, then stir in the 1 tbsp vanilla extract. Whisk vigorously until the batter is glossy and smooth.
4. Add dry ingredients. Fold in the 2 1/4 cups gluten-free flour, 1 tsp baking soda, and 1/2 tsp sea salt. Mix only until the white streaks disappear.
5. The hydration rest. Let the dough sit on the counter for 10 minutes. This is the secret to a smooth, non gritty texture.
6. Add the chocolate. Fold the 1 1/2 cups semi sweet chocolate chips into the rested dough. Note: Resting first prevents the chips from sinking to the bottom of the bowl.
7. Scoop the portions. Using a 1.5 tbsp scoop, drop rounded dough balls onto the sheets, spaced 2 inches apart. They will spread, so give them room to breathe.
8. The precision bake. Bake for exactly 10 minutes. Remove when the edges are golden but the centers look slightly underdone.
9. Cool on sheet. Leave the cookies on the hot tray for 5 minutes. This carryover cooking finishes the centers perfectly.
10. Transfer to rack. Move them to a wire rack to cool completely. This prevents the bottoms from becoming soggy. Keto Snowball Cookies: Classic Low-Carb Pecan Snowballs Recipe — Keto Snowball Cookies are buttery, melt-in-your-mouth perfection! Get our low...Classic Oatmeal Chocolate Chip Cookie Easy: Deliciously Chewy — Classic Oatmeal Chocolate Chip Cookie Easy recipe blends chewy oats and rich ...Christmas CutOut Cookies Jolly Homemade Christmas Sweets — Bake jolly homemade christmas sweets with these cutout cookies Easy sugar coo... $img_2$