Gluten-Free Chocolate Chip Cookies

Directions

1. In a medium bowl, mix together your flour, salt and baking soda until they’re nice and combined. In a separate large bowl, cream the softened butter and sugars with a hand mixer until fluffy. Then, beat in the egg, milk and vanilla extract, continuing to mix until it turns a light yellow.
2. Slowly add the dry ingredients to the wet ingredients, about half a cup at a time. Keep beating until they are fully incorporated, and then stir in the chocolate chips. These are our Test Kitchen preferred chocolate chip brands. (Test Kitchen Tip: If your dough feels too thick or crumbly, add in a little more milk. Gluten-free flour tends to run a little drier than regular flour, so milk is added to keep the dough moist and prevent the cookies from getting chalky.)
3. Cover the cookie dough with a lid or plastic wrap and then place it in the fridge for at least 30 minutes. Preheat oven to 375°.
4. Using a 1 tablespoon cookie scoop or measuring spoon, drop the dough onto a parchment-lined baking sheet. Pop the cookies in your oven for 8-10 minutes or until they’re golden brown. Transfer the cookies to a wire rack to cool and then dig in!