These gluten-free chocolate chip cookies are soft, chewy, and absolutely delightful. Perfect for any occasion, they are sure to please everyone.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the potato starch, tapioca starch, xanthan gum, and baking soda.
Ensure the dry ingredients are well combined for an even texture.
In a large bowl, cream the butter, granulated sugar, and light brown sugar until smooth and fluffy.
Room temperature butter makes creaming easier and more effective.
Beat in the egg and vanilla extract until fully incorporated.
Add the egg gradually to prevent curdling.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Mix just until combined to avoid overworking the dough.
Fold in the chocolate chips evenly throughout the dough.
Use a spatula to gently fold in the chips without breaking them.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve and enjoy your delicious gluten-free chocolate chip cookies!
Pair with a glass of milk or your favorite beverage for a delightful treat.
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