Chocolate Chip Cookie Recipe

Preheat and prepare baking sheet

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or use silicone baking mats. Position racks in the middle and upper-middle of the oven so you can rotate sheets halfway through baking.

Measure and sift dry ingredients

In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and sea salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed for about 30 seconds to smooth. Add granulated sugar and light brown sugar and cream together on medium speed for 2 to 3 minutes until the mixture is pale and fluffy, scraping the bowl down as needed.

Add eggs and vanilla

Beat in the whole egg and the extra egg yolk, one at a time, mixing until combined. Add the vanilla extract and mix briefly until incorporated. The extra yolk adds chewiness and richness important in gluten-free cookies.

Combine wet and dry

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in two additions, mixing just until no streaks of flour remain. Do not overmix; stop as soon as the dough comes together.

Fold in add-ins

Using a spatula, fold in the semisweet chocolate chips and, if using, the chopped toasted nuts until evenly distributed throughout the dough.

Using a 1.5 tablespoon cookie scoop (approximately 1.5 tablespoons) or a tablespoon measure, portion dough into mounds about 1 to 1.25 inches high and place them 2 inches apart on the prepared baking sheets. For best texture and spread control, refrigerate the scooped dough on the baking sheet for 20–30 minutes. Chilling firms the butter and helps prevent excessive spreading.

Bake

Bake one sheet at a time on the middle rack for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft. If baking two sheets at once, rotate their positions and swap racks halfway through for even baking. Baking time will vary slightly depending on oven and cookie size.

Cool and salt

Remove the sheet from the oven and, if desired, immediately sprinkle each cookie with a small pinch of flaky sea salt. Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months, or freeze dough portioned on a tray then transfer to a freezer bag for up to 3 months; bake from frozen adding 1–2 minutes to baking time.