Gluten-Free Salted Chocolate Chip Cookies

1. Preheat your oven to 375°F and set your racks to the middle of the oven. Line 2 sheet pans with Silpat mats and set aside. You can use parchment to line your pans, but your baking time will vary. Watch the bottoms of your cookies if baking on this type of paper.

2. In the bowl of your stand mixer, fitted with a paddle attachment, cream together your butter and sugars until light and fluffy. Stop mixer and scrape down sides and bottom of the bowl. Add your vanilla, salt, and egg. Mix well and scrape down sides and bottom of bowl once more.

3. In a separate bowl, whisk together your gluten-free all purpose flour and baking soda. Add this mix to your butter/egg and mix together until just combined.

4. Next, add your chocolate chips and mix until combined.

5. With a 1 1/2″ ice cream scoop, or tablespoon, scoop dough and place scoops 2″ apart on the prepared sheet pans. Evenly disperse and sprinkle the the remaining coarse sea salt on top of all of your cookie dough balls.

6. Chill pans in the refrigerator for 15 minutes.

7. Next, bake cookies for 9-11 minutes in the center rack of your oven, or until cookies are puffed, lightly golden and golden around the edges. Watch the bottoms of your cookies if baking on parchment paper lined baking sheets. Remove pans from oven and set them on a rack.

8. Cool cookies 5-8 minutes on the sheet pans before removing.

Cookies will store at room temperature, in an airtight container for up to 4 days.

Makes about 30 cookies.