Ingredients
Equipment
Nutrition
Method
Dough
- Combine the flour, xanthan gum, salt, baking soda, and granulated sugar in a large bowl, whisking until the mixture is thoroughly combined.2 1/4 cups Better Batter gluten-free All-Purpose Flour, 3/4 cup granulated Sugar, 1 teaspoon baking soda, 1/2 teaspoon heaping Xanthan Gum, omit if your flour includes it, 1/2 teaspoon table salt
- Add the brown sugar, using the tines of a fork to break up any lumps, then whisk thoroughly into the flour mixture until well combined.3/4 cup packed light Brown Sugar
- Create a well in the center of the dry ingredients, then add the butter, eggs, and vanilla extract, mixing until the mixture is smooth and homogeneous. Stir the mixture into the flour and sugar a little at a time until well combined.1/2 cup unsalted Butter, 2 large eggs, 1 tablespoon pure Vanilla Extract
- Mix the mini chocolate chips into the cookie dough until evenly distributed.12 ounces (1 package) of semisweet Mini Chocolate Chips
- Place a long sheet of plastic wrap on the counter or table. Dump the cookie dough onto the plastic wrap and form it into a thick log, approximately 10-12 inches long and 1-3/4 to 2 inches in diameter from top to bottom. Press and roll the dough log tightly so the cookie dough has no air pockets. [1]
- Wrap the plastic wrap tightly around the dough log and refrigerate it for at least 12 hours and up to five days.
Slice and Bake
- Preheat the oven to 350°F—line rimmed baking sheets with unbleached parchment paper and set aside.
- Remove the chilled cookie dough log from the refrigerator and discard the plastic wrap. Using a sharp knife, cut slices off the cookie dough log crosswise into discs about 1/4 inch thick.
- Place the discs about 2 inches apart onto the prepared parchment-covered baking sheets. Place the baking sheets, one at a time, on the middle rack in the center of the preheated oven. Bake for 10-12 minutes until the cookies are golden brown around the edges, set in the center, and lightly golden brown across the top.
- Remove the cookies from the oven and allow them to cool for 3-5 minutes on the baking sheets until firm. Then, transfer them to wire racks to cool completely.
- Store in an airtight container.
Kitchen Notes
When reviewing Nichole's original recipe, I encourage you to read her expert tips and ingredient substitutions, which will guide you through chilling, pressing the dough, mixing, and making the recipe dairy-free or egg-free, if needed. Then, please scroll down for her kitchen notes on the different gluten-free flour blends tested and how each relates to making the recipe.
Footnotes:
[1] As an alternative to plastic wrap, I've fallen head over heels for these cookie-dough keepers. They come in a set of two, which is the perfect size for dividing one recipe into two slice-and-bake logs. After refrigerating, pop the cookie logs from the silicone keepers. Imprinted markings in the dough make it easy to cut into perfect thickness discs for baking.
Storage
Baked cookies will stay fresh at room temperature in an airtight glass container or tightly sealed cookie jar for up to 5 days. If you're scooping and shaping individual cookies before freezing, you can store the shaped cookie dough in the refrigerator in a sealed zipper-top bag and bake the cookies one at a time or in small batches. For extended storage, the cookie dough logs, shaped cookie dough, or baked and cooled cookies freeze perfectly for up to 3 months. Before baking cookie dough from frozen logs, I recommend defrosting them in the refrigerator overnight, then cutting and baking as described. You can bake shaped frozen cookie dough without defrosting it, but as Nichole suggests in her recipe, press the shaped raw dough discs a little flatter before baking so they don't spread too much. You'll also want to add roughly 2 minutes to the baking time.Personal Notes
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