Gluten Free Chocolate Chip Cookies Recipe
These thick and chewy gluten free chocolate chip cookies bake up with crisp edges, soft centers, and deep, rich flavor—just like the classics you remember.
Servings: 24 cookies
Ingredients
- 2 ¼ cups (315 g) 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 (See Recipe Notes)
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ cup (150 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter at cool room temperature (69°F is ideal)
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 tablespoon pure vanilla extract
- 12 ounces semisweet chocolate chips plus more as desired, up to 16 ounces total
Instructions
- Preheat your oven to 350°F (unless you plan to chill your cookie dough for longer than it takes to preheat your oven). Line baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour blend, xanthan gum, salt, baking soda, and granulated sugar.
- Add the brown sugar and whisk again, breaking up any lumps with a fork if needed.
- Create a well in the center and add the butter, eggs, and vanilla. Mix the wet ingredients together in tight circles in the center, then stir into the dry ingredients until combined.
- Fold in 12 ounces of chocolate chips. The dough will be thick but workable. Add more chips if desired.
- Divide the dough into 21 (or up to 24, if you used more chips) portions, about 50 grams each. Roll into balls, then flatten into disks about 1 1/2-inches in diameter and 1/2-inch thick.
- If you like, press a few extra chips onto each dough ball for a more chocolatey look.
- Arrange cookies about 2 inches apart on the lined baking sheets.
- Cover and chill the shaped dough for about 24 hours (or up to 5 days) for the thickest, best-flavored cookies. If you can't wait, you can bake them right away, but even chilling the dough for 30 minutes will help them have more flavor. If you're not resting the dough for longer than 1.5 hours, you don't need to chill it.
- If you've chilled the dough, let it come to at least cool room temperature before baking it.
- Bake one sheet at a time until the cookies are golden brown on the bottom and edges and just set in the center, about 12 minutes.
- Let the cookies cool on the baking sheet for 5 to 10 minutes or until fully stable before disturbing them. You can let the cool on the baking sheet or transfer them to a wire rack to finish cooling.
Video
Notes
Flour blend notes
This recipe works best with Better Batter’s original all purpose gluten free flour blend, Nicole’s Best multipurpose with a heaping 1/2 teaspoon xanthan gum, or Bob’s Red Mill 1-to-1 gluten free baking blend. If you aren't chilling the raw dough overnight before baking, add an extra 1/4 teaspoon xanthan gum to Nicole's Best or an extra 1/4 teaspoon xanthan gum to Bob's. Otherwise, the cookies may spread more than we want.
To make your own high-quality gluten free flour blend, check out my mock all purpose gluten free flour blends.
Approximate nutrition information is based on 12 ounces chocolate chips.
Nutrition
Serving: 1cookie | Calories: 220kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 114mg | Potassium: 97mg | Fiber: 2g | Sugar: 18g | Vitamin A: 144IU | Calcium: 18mg | Iron: 1mg
