This is a straightforward, no-fuss adaptation of a classic chocolate chip cookie — the kind that doesn't announce itself as gluten-free. A short chill firms up the dough so the cookies hold their shape and don't spread thin, giving you a proper chewy center under crisp, golden edges.
Ingredients
Instructions
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes.
Add the egg, egg yolk, and vanilla, and beat until combined.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined — don't overmix.
Fold in the chocolate chips by hand.
Cover the dough and refrigerate for at least 1 hour (up to 24 hours) — this firms the dough and prevents the cookies from spreading too thin.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Scoop the chilled dough into 1.5-tablespoon balls, spacing them about 5 cm apart on the baking sheets.
Bake for 11–13 minutes, until the edges are golden but the centers still look slightly underdone — they'll continue to set as they cool.
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. For a bakery-style finish, sprinkle a pinch of flaky sea salt over the tops the moment they come out of the oven.
Tips & notes
Storage & freezing
Store in an airtight container at room temperature for up to 5 days. Raw dough balls freeze well for up to 3 months — bake straight from frozen, adding 1–2 extra minutes to the bake time.