Gluten-Free Chocolate Chip Cookies

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, and salt until well combined. Set aside.
2. Cream the butter and sugars
   In a large bowl using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add the wet ingredients
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated. The mixture should be smooth and creamy.
4. Combine wet and dry ingredients
   Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix as this can affect the texture of the cookies.
5. Add the chocolate chips
   Fold in the chocolate chips and nuts (if using) with a rubber spatula until evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
6. Prepare for baking
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Remove the chilled dough from the refrigerator.
7. Shape and bake the cookies
   Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
8. Cool and store
   Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature for up to 5 days.