Step 1: Preheat and Prepare

1. Preheat the oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Cream the Butter and Sugars

2. Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). This step is crucial for creating a soft and chewy texture.

Step 3: Mix Wet Ingredients

3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract for added depth of flavor.

Step 4: Combine Dry Ingredients

4. Whisk dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, as this can make the cookies dense.
5. Fold in chocolate chips: Gently fold in the chocolate chips using a spatula or wooden spoon.

Step 5: Chill the Dough (Optional but Recommended)

6. Chill for texture: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps prevent spreading during baking and enhances the flavor. If you’re short on time, even 15 minutes can make a difference.

Step 6: Shape and Bake

7. Scoop the dough: Use a cookie scoop or tablespoon to portion out dough balls (about 1 ½ tablespoons each). Place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Place the baking sheets in the preheated oven and bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked (they will continue to set as they cool).

Step 7: Cool and Serve

9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success:

Choosing the Right Flour Blend:

• Use a high-quality 1:1 gluten-free all-purpose flour blend that includes a mix of rice flour, potato starch, and tapioca flour for best results. Popular brands include Bob’s Red Mill, King Arthur, or Cup4Cup.
• Avoid single-flour substitutes like almond flour alone, as they won’t provide the right texture.

Xanthan Gum:

• Xanthan gum mimics the elasticity and structure that gluten provides. If your flour blend already contains xanthan gum, there’s no need to add extra.

Don’t Overbake:

• Gluten-free cookies can appear underdone even when they’re perfectly baked. Remove them from the oven when the edges are set but the centers are still soft.

Storage Tips:

• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Make Ahead:

• The dough can be made ahead and refrigerated for up to 24 hours or frozen for up to 3 months. Simply thaw frozen dough in the fridge overnight before baking.