ingredients:

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups gluten-free all-purpose flour blend
1 teaspoon baking soda
1/2 teaspoon salt
2 cups gluten-free chocolate chips (semi-sweet or milk chocolate)

1 cup chopped nuts (optional, such as walnuts or pecans)

Instructions:

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Stir in the gluten-free chocolate chips and chopped nuts (if using), distributing them evenly throughout the cookie dough.

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

For chewy cookies, bake for 9 to 11 minutes until the edges are golden brown but the centres are still slightly soft. For crispier cookies, bake for an additional 1 to 2 minutes.

Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.

Repeat the baking process until all the cookie dough is used. If you have extra dough but don’t want to bake it immediately, you can cover it and refrigerate it for later use.

Once the cookies are fully cooled, you can store them in an airtight container at room temperature. Enjoy your delicious gluten-free chocolate chip cookies!