This delicious, gluten-free chocolate chip cookie recipe makes huge chocolate chip cookies that are just as good as ones made with flour.
Combine dry ingredients and whisk to combine.
Refrigerate dough for 1 hour until firm, to let all the dry ingredients hydrate. This also helps prevent the cookies from spreading too much.
Bake 2 sheets at a time for 12 minutes, rotating the pan positions in the oven at 6 minutes so the cookies bake evenly. The recipe says to cool cookies on pans for 2 minutes, then remove to a wire rack. I took a break between batches and cooled the cookies almost completely on the pans; they were incredibly easy to remove that way. If you don't take a break, I suggest removing the parchment from the pans entirely so that the cookies can set, rather than removing the cookies from the parchment entirely.
I've made these twice. Once I weighed my ingredients, and once I used measuring cups and spoons.