Gluten Free Soft Batch Chocolate Chip Cookies

These gorgeous gluten free soft batch chocolate chip cookies really deserve our time and attention. And they’re gonna get it. It’s Christmas Cookie Season after all, right? But first, I … more »

Gluten Free Soft Batch Chocolate Chip Cookies

These gorgeous gluten free soft batch chocolate chip cookies really deserve our time and attention. And they’re gonna get it. It’s Christmas Cookie Season after all, right? But first, I have to make a last plea for you to order your copy of Gluten-Free on a Shoestring Bakes Bread before the official publication date (which is tomorrow!). Especially on, the more copies you order of my new gluten free bread book, the lower the price falls. That’s the first order of business. The next? I have never worked so hard on something in my life (blogs and other books combined!), and I’m incredibly proud of this book. The first week’s sales of a new book set the tone for how booksellers will stock the book over the holidays, and for months and years to come. Plus, the stronger the sales are, the more negotiating power I have with my publisher to make more and more beautiful books for you for years to come. This is my first full-color book, and it was a very hard sell. Publishers don’t like to make full-color books. They’re lots more expensive. But I pushed and pushed and nearly ruined the whole deal over it, but they did it. And it’s gorgeous. And I paid most of the tab for the photos myself. That’s how important it was to me to make this book. Let’s make the next book at least as beautiful. And for that I need your help right now. Okay. On to the cookies!

Gluten Free Soft Batch Chocolate Chip Cookies

I already have, like, a million recipes for gluten free chocolate chip cookies on this site. And that link (<—–) only has the GF CCCs as of April 2013. There have been tons more since then, even. So who needs one more? We do. We need more. Why? Because we didn’t even have any “soft batch” style CCCs. You know, like, the ones by Keebler that are “so soft they taste like they’re right out of the oven”?? Those. These.

Gluten Free Soft Batch Chocolate Chip Cookies

How do you get them that way? Like all the other styles of CCCs, it’s all about the balance of ingredients. A mix of shortening and butter (I bet that even a dairy free butter sub would work here, but I might use 5 tablespoons butter sub + 6 tablespoons shortening, instead of 6 of butter and 5 of shortening), an egg and an egg yolk for extra chew, and fewer chips. Fewer chips? Yeah, that’s right. I said fewer chips! Otherwise, they overwhelm the dough and the cookies don’t stay soft. Oh, and then there’s the matter of starting with actual chilled balls of dough that aren’t flattened. Usually, I flatten dough so that I control the shape of the cookies. But this style? Let them melt like a snowman.

Gluten Free Soft Batch Chocolate Chip Cookies

The result? You guessed it! Cookies so soft .. they taste like they’re right out of the oven. But good news! They’re very stable once cool, and they really don’t crumble at all. So they’re perfect for packing up and sending clear across the country for the holidays. Or for gifting to your coworkers. Or for the mailman (who really just wants money from you but maybe throw in a few cookies too). Or for yourself. No shame in taking care of #1. ;)

Prep time: 10 minutes       Cook time: 12 minutes       Yield: About 20 cookies, depending upon size

1  7/8 cups (260 g) all-purpose gluten-free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

6 1/3 tablespoons (57 g) cornstarch

1/2 teaspoon kosher salt

1 teaspoon baking soda

2/3 cup (133 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

6 tablespoons (84 g) unsalted butter, at room temperature

5 tablespoons (60 g) vegetable shortening, melted and cooled (I use Spectrum nonhydrogenated vegetable shortening)

1 tablespoon pure vanilla extract

1 egg (60 g, out of shell) + 1 egg yolk at room temperature, beaten

1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch

  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the all purpose gluten free flour blend, xanthan gum, cornstarch, salt, baking soda and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk once again to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, shortening, vanilla, egg and egg yolk, mixing to combine well after each addition. The dough will be thick and soft. Add the chips tossed with cornstarch, and mix until evenly distributed throughout the dough.

  • Divide the dough into pieces of about 2 1/2 tablespoons each, roll each tightly into a ball and then place about 2 inches apart on the prepared baking sheets. Do not flatten the balls of dough. Place the baking sheets in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 10 minutes in the freezer).

  • Once the dough has chilled, place in the center of the preheated oven and bake for 12 minutes, or just until the balls of dough have melted and spread and the cookies are set in the center. They will be very lightly brown around the edges, and some may even be slightly wet toward the center. Be careful not to over bake the cookies. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.



P.S. Remember to order your copy of Gluten-Free on a Shoestring Bakes Bread! Tomorrow is the official publication date, so get ready to show booksellers and my publisher just how important a beautiful full-color gluten free cookbook is to you!

  • Jennifer M

    Just bought your cookbook! Love them and thanks for all the recipes! Now…off to make these yummy cookies….

    • Nicole Hunn

      Thank you so MUCH, Jennifer!! I really appreciate your support!

  • Donia Robinson

    These look so good. I love a chewy cookie! Do those flat, thick cookies that are about 3 inches in diameter ever taunt you? They sell them at Noodles and tons of other places. They taste barely cooked in the middle, which I, for one, love. I’m feeling like these are similar, and could grow up to be those.

    And to think I thought we had enough CCC recipes on this site! I was so wrong!

    • Nicole Hunn

      It sounds like these, Donia (although I’ve never heard of Noodles!), just made larger. Like you said. Go for it!

      • Jennifer S.

        Noodles is a gluten laden noodle shop. GF peeps should not go near it!!! Though I’ve heard they do have some GF options now, but I’m sure the cross contamination is horrendous there. When I ate gluten – it was a nice place to go…..

        • Anneke

          They do have GF options, and we did fine there, until Linnea and I both found a regular noodle in our GF pasta. I about lost my mind, and we haven’t been back.

          • Donia Robinson

            Agreed, totally agree. We do not let our celiac daughter eat there, but our entire family is not gluten free. The list of places our daughter eats out could be written on a small post-it!

          • Nicole Hunn

            Terrifying, Anneke! That’s when you go into deep denial, immediately.

  • rachael mcnicol

    I’ve just seen your Facebook page so didn’t have a chance to buy in time but I will be ordering all post xmas (when I’ve actually got some post xmas money). I love your recipes online and really would love to see you on tv.

    • anna

      Nicole has a Facebook page?! Logging on now to find her!

  • Jennifer S.

    Ok – you knew I was going to ask this. How many do I have to buy today? Where are our totals at??? I need numbers.
    Thanks for another classic recipe!!!

    • Nicole Hunn

      I’ve been thinking about you, Jennifer, and how you’d want those numbers! I’m actually waiting on numbers sometime today and promise to report back as soon as I have anything! I think we’re very, very close. Fingers crossed!

  • rachael mcnicol

    By the way thank you for putting in british measurements. Its impossible without that to follow your ingredients. ;-)

    • Nicole Hunn

      Weight measurements are always my preferred kind, Rachael. Much more precise. But I have to give corresponding volumes wherever appropriate (although it’s less precise) since I think most American readers still have a strong preference for volume.

  • Mary Kooistra

    These look delicious! Any suggestions to find a replacement for the cornstarch? Corn allergies at my house.

    • Nicole Hunn

      I haven’t tested this recipe with any substitutions, Mary, so you’ll have to experiment with another starch. Maybe try arrowroot? Good luck!

  • Kate

    Could I freeze the dough in the recipe for individualized cookies at a later time? I like a treat, but without having to make a full batch and eating them all.

    • Nicole Hunn

      Definitely, Kate!

  • Taira

    Could I sub coconut oil for the shortning?

    • Nicole Hunn

      I’m afraid that would not work, Taira. Coconut oil is not a proper sub for vegetable shortening when you are using shortening for its low moisture content, like here.

  • Dana Schwartz

    You just keep on making chocolate chip cookie recipes and I’ll keep baking them! You rock, Nicole. My family enjoyed your awesome apple pie and soft sugar cookies for Thanksgiving :) Thanks for feeding my family.

    • Nicole Hunn

      You bet, Dana!! Mmmm apple pie. My favorite.

  • JoAnn

    Enjoy your recipes so much thank you. Just ordered your book. JoAnn

  • Candice

    About Christmas cookies… do you have a recipe for a sugar cookie that can be rolled out and cut into shapes? I’ve made the spritz cookies and will do those again, but am getting requests from my girls to do roll outs that they can cut and decorate. I have all the cookbooks if you have something in there that could work. Just having trouble locating something. Thanks!

    I agree – never have too many kinds of chocolate chip cookies!

  • Shannon Williams

    Very curious also as to a substitute for the corn starch. What about lard, red palm shortening, or coconut butter for the veggie shortening?

  • Brandy

    So, I just made these and other than the size (I made my first batch way too big and they were just short of making one big cookie sheet) and the premade flour blend (I used one that I had made from a recipe with some grittier flours – sorghum and such), these cookies were amazing. Amazing, seriously. The second batch were smaller and not as gritty and I am well on my way to cooking through your entire Christmas cookie list! (Already made the vanilla sandwich cookies which were also amazing. I put lemon zest in the filling and it was perfectly lemony and not too sweet. Thank you for bringing my love of GF baking back (after numerous failed attempts)!! :)

  • Trish

    I have been enjoying reading your new book and trying to decide what to make first…there are so many wonderful recipes to choose from. Thank you for hanging in there and insisting that they do it in color, it really is beautiful. I made your new sugar cookies yesterday and they are fantastic! Will be making this new CCC recipe in a couple of days. Thanks for all your hard work to make our lives easier!

  • Karen Tobin Cole

    I made these yesterday and they are amazing! They remind me of Alton Brown’s The Chewy cookie from my gluten eating days. I’ve been trying to replicate those results ever since because it didn’t translate perfectly just subbing 1:1. This is it by far the closest I’ve come! I have a new standard chocolate chip cookie recipe! Thank you!

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  • Stacey

    I did mine a little different, but LOVE them!!!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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