By Siena Miller (@sienasnaxs on Instagram)
This is an easy Gluten Free cookie recipe that makes soft and chewy double chocolate chip cookies that take only 30 minutes from start to finish!
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup King Arthurs gluten free measure to measure flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon instant coffee granules
- 1/3 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in the vanilla and egg and mix until combine.
- In a medium bowl whisk together Gluten Free flour, baking soda, salt, coffee granules and cocoa powder.
- Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.
- Fold in the chocolate chips.
- Portion out cookies into rounded tablespoons and place on the prepared baking sheet
- For the best cookies sprinkle the extra flaky salt on top.
- Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don’t worry they will continue to cook as they cool.
- Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
- I prefer the cookies fresh out of the oven, but these cookies can be stored in an airtight container for up to 5 days.
Enjoy!