I’ve shared Displaced Housewife’s, Chocolate Chip Pumpkin Spice Cookies before, here.  Today, I’m sharing her Gluten Free Chocolate Chip Cookies.  Like she says, they really are the best gluten free CCC’s ever.  You won’t need another gluten free cookie recipe after this one, trust me.  We’ve made these, over a handful of times now for all types of occasions and they never disappoint.  I plan to make them again this week for one of Jack’s preschool events.  In this world, with ever increasing food allergies and sensitivities it’s nice to have a reliable, delicious recipe that I know will satisfy both kids and adults who are gluten-free.

My favorite thing about these is that they have that slightly crunchy exterior and chewy chocolatey interior – which makes for the perfect cookie, in my opinion. 🙂

Also, don’t skimp on chilling the dough.  It makes all the difference between a “blah-whatever-it’s okay-cookie”, and a “wow, that’s a really good cookie!”  When I take the time to chill the dough my husband always says “these are really good” with those raised eyebrows, head bopping up and down happily.  However, when I don’t take the time to chill the dough, they’re a boring “eh” no excitement whatsoever…. so: chill yo’ dough!

INGREDIENTS

• 1 stick, 4 ounces, unsalted butter
• 1 1/4 cup light brown sugar, packed tight
• 1/3 cup sunflower seed oil
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 3 cups gluten-free flour (I’ve always used cup4cup)
• 2 teaspoon baking powder
• 1 1/2teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups semi-sweet chocolate chips

INSTRUCTIONS

1. Put the stick of unsalted butter in a small sauce pan and melt over medium-high heat. Once the butter is melted, continue to stir, and watch the butter as it starts to crackle and pop.  Little golden bits will settle into the bottom of the pan, and over the course of a couple of minutes stop crackling and popping.  This is the sign that your butter is done browning and you can turn the stove off, and remove the pan from heat. Transfer into a medium heat proof bowl and let cool.
2. Add the sunflower seed oil, brown sugar, granulated sugar, eggs, milk and vanilla to the browned butter. Whisk together until entirely incorporated.
3. In another medium bowl, whisk the gluten-free flour, baking powder, baking soda and salt.
4. Add the flour mixture to the brown butter mixture and mix together. Add the chocolate chips.
5. Pick up all the cookie dough and put it on top of plastic saran wrap, and wrap it up! Put in the fridge for a couple of hours, or even overnight!
6. To bake, heat the oven to 375.
7. Roll little balls of dough, all roughly the same size, and place onto a baking sheet (lined with parchment paper). Bake for about 12 minutes.
8. When done baking, cookies are slightly browned around the edges and tops, remove from oven and let cool completely!
9. ENJOY!

cheers!