Lake Isle Press

Gluten-Free Classic Chocolate Chip Cookies

Chocolate chip cookies have limitless variations. This recipe is inspired by the classic chocolate chip cookies made famous by Toll House.

Gluten-Free Classic Chocolate Chip Cookies

Ingredients

    DRY INGREDIENTS
  • 1 1/4 cups white rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • WET INGREDIENTS
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (12-ounce) bag chocolate chips

Directions

Makes about 3 dozen cookies

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

2. Whisk together dry ingredients.

3. In a large bowl, cream together butter, sugar, and brown sugar until a thick paste forms, about 1 minute. (Use medium speed on a handheld and stand mixer.) Add eggs, 1 at a time, mixing well between each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon.

4. Drop rounded tablespoonfuls of dough onto cookie sheets, about 2 inches apart.

5. Bake first sheet for 10 to 12 minutes or until golden brown.

6. Remove sheet from oven and place on a wire rack to cool, 3 to 5 minutes, then transfer cookies directly onto rack to cool completely. While first sheet is cooling, bake the second
sheet of cookies. Store cookies in an airtight container.

Baker’s Note
As written, this recipe will make Toll House–style cookies that flatten and spread a little during baking. If you like a cookie that stays in a mound, chill the dough for fifteen minutes prior to baking, and keep dough in the refrigerator in between batches.

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