Gluten-Free Chocolate Chip Cookies Recipe

stack of 5 gluten free chocolate chip cookies top one broken

4.99 from 397 votes

These classic gluten free chocolate chip cookies are deliciously rich and thick, with slightly crisp brown edges and a perfect chewy center.

Prep Time15

Cook Time12

Chilling time12

Course: Cookies, Dessert

Cuisine: American

Keyword: brown sugar, butter, chocolate chips, eggs, gluten free chocolate chip cookies, gluten free cookies, gluten free flour, vanilla extract, white sugar

Servings: cookies

Author: Nicole Hunn

Ingredients

2 ¼ cups all purpose gluten free flour blend (See Recipe Notes)
½ teaspoon xanthan gum omit if your flour blend already contains it; use a heaping 1/2 teaspoon
½ teaspoon kosher salt
1 teaspoon baking soda
¾ cup granulated sugar
¾ cup packed light brown sugar
8 tablespoons unsalted butter at cool room temperature
2 eggs at room temperature, beaten
1 tablespoon pure vanilla extract
12 ounces semisweet chocolate chips plus more as desired, up to 16 ounces total

Customary - Metric

Instructions

Preheat your oven to 350°F about 15 minutes before you plan to bake your cookies. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, salt, baking soda and granulated sugar, and whisk to combine well.
Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar. If you are finding many lumps, try using the tines of a fork to break up any stubborn ones.
Create a well in the center of the dry ingredients, and add the butter, eggs, and vanilla. First, mix the wet ingredients together, then stir to slowly incorporate in the dry ingredients a bit at a time until well-combined.
Add 12 ounces of chocolate chips and mix until evenly distributed throughout the cookie dough. The cookie dough will be thick but not stiff. Add more chocolate chips if you like, and mix thoroughly.
Divide the cookie dough into 21 portions (or 24 if you’ve used all 16 ounces of chips), and roll each tightly into a ball about 1 1/2 inches in diameter (and about 50 grams each).
Press each of the balls of dough into a disk about 1/2-inch thick and place about 2 inches apart on the prepared baking sheets.
As you’re rolling the dough, add a few more chocolate chips to each ball, if desired, and roll them into the dough.
To ensure the thickest cookies with the best flavor and color, cover the dough on the baking sheet and refrigerate the shaped cookie dough for at least 12 hours and up to 5 days.
Remove the chilled dough from the refrigerator and place the baking sheets, one at a time, in the center of the preheated oven.
Bake until the cookies are golden brown around the edges, light golden brown all over and set in the center (about 12 minutes).
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.

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Notes

Flour blends.

My favorite gluten free flour blends are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. Bob's Red Mill 1-to-1 Gluten Free Baking Flour also works really well in this recipe. The cookies don't stay fresh as long, though, with Bob's so I recommend adding another 1/2 teaspoon xanthan gum to the dry ingredients.

Cup4Cup changed its formula and doesn't seem to work as well as it has in the past, so I don't recommend it. To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.

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