Gluten-Free Chocolate Chip Cookies

It’s highly doubtful anyone could tell that these gluten-free chocolate chip cookies weren’t made with wheat-based all-purpose flour. The key is the homemade gluten-free flour blend. Made from finely ground brown rice flour, potato starch, and tapioca flour, it gives the cookies an irresistibly chewy texture, complete with crispy edges and pillowy interiors. The nuts are optional but delicious, and you can use finely chopped pecans or hazelnuts if walnuts aren’t your thing.

Using vegetable shortening keeps these cookies moist and chewy for days, but if you prefer, you can use softened unsalted butter (or vegan butter) instead. While you’re at it, you can take a few other liberties: Swap the semisweet chocolate chips for milk chocolate, or go for an eye-catching mix of white and dark chocolate. Use chocolate chunks for a rustic look, or carob chips to make these gluten-free chocolate chip cookies dairy-free. If you want dramatically domed cookies, use an extra-small cookie scoop to make teaspoon-sized mounds, then refrigerate the scooped cookie dough balls on a flat cookie sheet for at least 30 minutes before you slide them into the oven. Baking time varies depending on the size of your cookies; start checking at 9 minutes and remove the baking sheet when they look golden brown. Sprinkle flaky sea salt on the baked cookies for a crunchy salty-sweet contrast. Let the baked cookies rest on a cooling rack before serving, and store in an airtight container at room temperature for up to a week.