1 cup (120 g) certified gluten free oat flour
1 cup (140 g) all purpose gluten free flour (I used Better Batter)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
8 ounces semi-sweet chocolate chips
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon vanilla
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the oat flour, all purpose gluten free flour, xanthan gum, baking soda and salt, and whisk to combine well. Place the chocolate chips in a separate, medium-sized bowl, add 1 tablespoon of the flour mixture, and toss the chips to coat them in the flour. Set the chips aside. To the flour mixture, add the granulated sugar and brown sugar, and whisk again to combine well, working out any lumps in the brown sugar. Add the butter, egg, and vanilla, and mix to combine. The dough will be thick and somewhat difficult to bring together, but keep working it and don’t add anything else. Add almost all of the chips to the dough, reserving about one ounce of chips, and mix until evenly distributed throughout the dough.
Shape and bake the cookie dough using one of two methods. Method #1: Drop the dough by rounded tablespoon on the prepared baking sheet with about 1 1/2 inches between each piece of dough. Roll each piece of dough between slightly wet palms into a ball and press it into a disk. Press a few of the reserved chips into the top of each cookie. Place the baking sheet in the freezer for about 10 minutes, or until firm. Bake the cookies in the center of the preheated oven for about 10 minutes, or until they are very lightly golden brown all over, and slightly more brown around the edges. Remove from the oven and allow to cool until set on the baking sheet. Transfer to a wire rack to cool completely.
Cookie shaping and baking Method #2. Scoop the cookie dough by rounded tablespoon and roll each piece into a tight ball between your palms. Place the pieces of cookie dough about 2 inches apart on the prepared baking sheet. Place the cookies in the oven and bake for 8 minutes. Using pot holders that allow you to grip the tray well, remove it from the oven and bang it flat on a heat-safe surface a few times to make the cookie spread a bit. Return the tray to the oven and bake until the cookies are lightly golden brown all over and slightly more brown around the edges, about another 3 minutes. Remove from the oven and allow to cool until set on the baking sheet. Transfer to a wire rack to cool completely.
Originally published on the blog in 2013. Photos and video new; recipe method tweaked slightly.