Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp gluten-free all-purpose flour blend
  • 1/3 cup dutch-process cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • flaky sea salt

Instructions:

  1. Beat the softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture is pale and fluffy.
  2. Add the egg and vanilla extract, beating for another minute until the batter is smooth and fully emulsified.
  3. Sift together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until no streaks of flour remain.
  5. Fold in the chocolate chips by hand using a spatula.
  6. Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart.
  7. Chill the scooped dough balls in the refrigerator for 30 minutes to prevent excessive spreading.
  8. Bake at 350°F (175°C) for 9–11 minutes until the edges are set but the centers remain slightly soft.
  9. Immediately sprinkle a pinch of flaky sea salt over the hot cookies.
  10. Allow cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire cooling rack.