Gluten Free Chocolate Chip Cookies (Soft-Baked)

5 from 2 votes

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Prep Time: 30

Cook Time: 30

Cooling Time: 45

Total Time: 1 45

Yield: cookies

Wonderfully pillowy soft chocolate chip cookies that have a slight chew. No chilling time required!

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6 tablespoon unsalted butter
½ cup light brown sugar
⅓ cup granulated sugar
3 tablespoon honey
2 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 large egg
2 tablespoon milk
1 teaspoon apple cider vinegar
2 cups high quality gluten-free all-purpose flour containing xanthan gum I used King Arthur's GF Measure for Measure
1 cup semisweet mini chocolate chips I used Enjoy Life brand

Preheat the oven to 350 F. Line two large baking sheets with parchment paper, or lightly grease them with butter.
To a large mixing bowl or bowl of a stand mixer, add butter, granulated sugar, brown sugar, honey, vanilla extract, baking soda, baking powder, and salt. Beat until smooth. Add in the egg, milk, and vinegar. Beat until just incorporated.
Add the flour to the dough, stirring until just combined.
Fold in the chocolate chips.
Roll the dough into balls (One tablespoon = one cookie.) Place on cookie sheets spaced apart with at least 2 inches on every side. Tip: These cookies don't spread much.
Bake the cookies between 10-14 minutes until the bottoms are lightly browned and the center has set. Tip: These cookies should still appear light in color. Do not overbake, as they will become crispy and no longer have a soft-baked texture. Remove from oven, and allow to cool on the pan for 10 minutes before transferring to a wire rack.
Repeat baking and cooling times with the remaining batches.
Store cookies in an airtight container at room temperature for up to 3-4 days. Tip: You can also freeze for longer storage.

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