Gluten-Free Chocolate Chip Cookies Recipe

Gather the ingredients.

Line 2 rimmed baking sheets with parchment paper. Set aside.

Microwave the butter in a microwave-safe bowl on high in 30-second bursts until mostly melted. Alternatively, you can melt the butter in a small saucepan over medium heat, stirring frequently.

In a large bowl, whisk together the melted butter, brown sugar, and vanilla.

Add the egg and whisk to combine. Add the yolk and whisk to combine.

Sprinkle the baking soda over the top of the mixture. Vigorously whisk to combine. Add the salt and vigorously whisk the mixture once more. Note that whisking vigorously is important, so that the baking soda and salt dissolves completely and is evenly distributed in the wet ingredients.

Sprinkle the flour over the mixture, then fold it into the dough with a silicone spatula until you can no longer see traces of flour. Fold the chocolate chips into the cookie dough.

Using a 1-ounce cookie scoop, or a 2-tablespoon measure, scoop about 30 balls of the dough onto the baking sheet (it's ok if the cookie dough balls touch as this is just the chilling stage). Freeze for 1 hour.

About 20 minutes before baking, position two racks in the upper and lower third of the oven and heat to 375 F.

Divide the cookie dough balls between the prepared baking sheets, about 12 evenly spaced balls per sheet. Bake until the middles look soft and almost wet, and the edges are lightly browned, rotating the sheets halfway through baking, about 12 minutes.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and continue with the remaining dough balls until all the cookies are baked.

Let the cookies cool briefly before enjoying, as warm chocolate chip cookies are one of life's great pleasures. Store leftovers in an airtight container for up to three days.