You won't know these chocolate chip cookies are made with grain-free cassava flour. They taste like the real deal. Sweet, buttery, soft, and chewy. You WILL love the results - enjoy! This recipe was updated in March 2023 to reduce the amount of flour and make 1 dozen vs. 3 dozen cookies.
Preheat oven to 350º F and line two baking sheets with parchment paper. Set aside.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
Using a handheld or standing mixer, cream the butter, granulated sugar and brown sugar. Add the vanilla and egg and mix on medium speed until well combined.
Add the flour mixture to the wet mixture and fold until the flour is semi-incorporated. If you set your mixer too high, the dust from the cassava flour will go everywhere. Once the flour is semi-incorporated, mix on medium speed for 1 minute or until well combined. The dough will have the texture of cookie dough and will be slightly sticky.
Gently fold in chocolate chips with a spatula by hand until well incorporated.
Drop evenly rounded tablespoons (about 1.5 inches) of the dough on the baking sheet at least 2" apart. You'll bake six cookies per baking sheet.
Bake the cookies for 8-9 minutes until the bottoms begin to brown slightly. The cookies are best when soft and slightly undercooked. Do not overcook. Allow the cookies 5 minutes to cool on the baking sheet before transferring them to a wire rack to fully cool.
Notes
Store cookies in a zip-top bag. They will last for several days and still taste great.These cookies will spread. If they spread too much, it might mean your butter was too hot or melted. Use only softened butter at room temperature. If your house is warm, refrigerate the dough for 60 minutes before baking.You will need to bake the cookies in two batches depending on the size of your baking sheets. --ORIGINAL RECIPE:Several people have asked me to include the original recipe (before updating it in March 2023). Here it is:
Preheat the oven to 375º F and line a baking sheet with parchment paper. Set asideSift the flour, baking soda, and salt in a medium bowl. Set aside.Using your standing mixer, cream butter, sugar, and brown sugar. Add vanilla and eggs and mix on medium speed until well combined. Slowly add the flour mixture to the wet mixture until well combined. Fold in the chocolate chips with a spatula until combined.Roll the dough into 1.5" balls and place them on the prepared baking sheet about 1" apart. Press down on each ball to slightly flatten.Bake in batches for 8-9 minutes until the bottoms brown. The best cookies are soft and slightly underbaked. Do not overbake the cookies.Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to fully cool. Enjoy!