Making the Gluten Free Chocolate Chip Cookie Dough

I find it easiest to use a stand mixer with the paddle attachment.

1. First, in the large mixing bowl of your electric mixer, cream the softened butter a sugar together on medium speed until light and fluffy. Scrape down the sides of the bowl with a spatula and mix again for 10-15 seconds.
2. Next add the wet ingredients (eggs and vanilla extract) and mix for 30 seconds. Scrape down the sides of the bowl with a spatula.
3. In a separate bowl, whisk all the remaining dry ingredients together (salt, baking soda, flour) and add half to the mixing bowl.
4. Stir on lowest speed to incorporate, then add the remaining flour mixture to the mixing bowl.
5. Beat the cookie dough on medium speed for 30 seconds. Then scrape down the sides of the bowl and beat again. The dough will be very thick and sticky.
6. Fold in the chocolate chips and chopped nuts, if desired.
7. Remove the bowl from the mixer, cover with plastic wrap, and chill in the refrigerator for 30 minutes to 1 hour.

Baking the Cookies 

1. Preheat oven to 375° F
2. Use parchment paper or a silicone baking mat on a sheet pan for easy cleanup.
3. Drop cookies by the teaspoon onto the baking sheet about 2-3″ apart. For smaller cookies (2 1/2″ diameter) use a teaspoon or melon baller to portion out the dough. For larger cookies, use a Tablespoon or ice cream scoop (makes larger 3 1/2″ cookies).
4. For perfect circles, roll each spoonful of dough in your hands into a ball before placing on the cookie sheet.
5. Sprinkle each cookie dough ball with a pinch of sea salt (optional). 
6. Bake in preheated oven for 9-11 minutes or until golden. Baking time may vary depending on your oven.

Use a thin spatula to transfer cookies to a wire rack to cool.