These thiick and crispy cookies taste just like gluten free Chips Ahoy, and Nabisco even makes its own GF version!
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These thick and crispy cookies taste just like gluten free Chips Ahoy! cookies. You'll love them, and Nabisco now even makes a GF version of their own cookies!
If you came here looking for an ordinary gluten-free chocolate chip cookie recipe, I've got plenty of those and I love them all as if they were my own. But this?
This is no ordinary gluten-free chocolate chip cookie. This is a copycat recipe for Chips Ahoy! cookies. Only the best chocolate chip cookie ever made. And you thought you couldn't have them any more, now that you're gluten free.
After shaping this cookie dough into a log and chilling it, be sure to slice it nice and thick. It won't spread much at all, so thick slices get you that nice, even edge.
The ingredients aren't earth-shatteringly different than most any chocolate chip cookie recipe, but the exact proportions in these plus the method used to bake them means they even smell like a bag of Chips Ahoy! Just like mom used to buy.
I want that crispy and crunchy, thickly cut chocolate cookie that crumbles just enough, and smells just like I remember each and every bag did.
Thick and Crispy Gluten Free Chocolate Chip Cookies
These thiick and crispy cookies taste just like gluten free Chips Ahoy, and Nabisco even makes its own GF version!
Yield: 20 cookies
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅝ cup (125 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 4 tablespoons (56 g) unsalted butter at room temperature
- 4 tablespoons (48 g) vegetable shortening melted and cooled (I really like Spectrum brand)
- 1 ½ teaspoons pure vanilla extract
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 8 ounces semi-sweet chocolate chips
- Lukewarm water by the half-teaspoonful, as needed
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour blend, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar and whisk, working out any lumps in the brown sugar.
- Add the butter, shortening, beaten egg and vanilla, and mix to combine.
- The dough will be thick and somewhat dry. Add the water by the half-teaspoonful and knead it in with clean hands until the cookie dough holds together well.
- Add the chocolate chips to the cookie dough and mix until they are evenly distributed throughout the dough.
- Transfer one-half of the dough to a large sheet of plastic wrap. Shape it into a log about 2 1/2 inches in diameter, squeezing it tightly to help it hold together well. Close the plastic wrap tightly over the log. Repeat with the other half of the cookie dough.
- Place the dough logs in the refrigerator for about 30 minutes, or just until the dough begins to firm up a bit. If you chill the dough too long and find that it's actually hard and very solid, just let it sit, covered, at room temperature until it softens all the way to the center (about 1 hour).
- Remove one log of cookie dough from the refrigerator, unwrap it, and roll it back and forth on the counter to round out the bottom edge, which will have flattened where it rested.
- Using a large serrated bread knife, sawing back and forth, slice the dough thickly in cross-section into rounds that are nearly 3/4-inch thick. If any of the dough has split during slicing, place the disk of dough in the palm of your hand and coax it back together into a round.
- Place the rounds about 1-inch apart on the prepared baking sheet. Bake for about 14 minutes, or until the cookies are lightly golden brown and set. Allow the cookies to set on the baking sheet for about 10 minutes or until firm. They will crisp as they cool.
- Repeat with the other log of cookie dough.
- Remove from the oven and allow to cool on the baking sheet until firm. Store any leftovers in the freezer, in a freezer-safe container or wrap.
Thick and Crispy Gluten Free Chocolate Chip Cookies
These thiick and crispy cookies taste just like gluten free Chips Ahoy, and Nabisco even makes its own GF version!
Yield: 20 cookies
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅝ cup (125 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 4 tablespoons (56 g) unsalted butter at room temperature
- 4 tablespoons (48 g) vegetable shortening melted and cooled (I really like Spectrum brand)
- 1 ½ teaspoons pure vanilla extract
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 8 ounces semi-sweet chocolate chips
- Lukewarm water by the half-teaspoonful, as needed
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour blend, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar and whisk, working out any lumps in the brown sugar.
- Add the butter, shortening, beaten egg and vanilla, and mix to combine.
- The dough will be thick and somewhat dry. Add the water by the half-teaspoonful and knead it in with clean hands until the cookie dough holds together well.
- Add the chocolate chips to the cookie dough and mix until they are evenly distributed throughout the dough.
- Transfer one-half of the dough to a large sheet of plastic wrap. Shape it into a log about 2 1/2 inches in diameter, squeezing it tightly to help it hold together well. Close the plastic wrap tightly over the log. Repeat with the other half of the cookie dough.
- Place the dough logs in the refrigerator for about 30 minutes, or just until the dough begins to firm up a bit. If you chill the dough too long and find that it's actually hard and very solid, just let it sit, covered, at room temperature until it softens all the way to the center (about 1 hour).
- Remove one log of cookie dough from the refrigerator, unwrap it, and roll it back and forth on the counter to round out the bottom edge, which will have flattened where it rested.
- Using a large serrated bread knife, sawing back and forth, slice the dough thickly in cross-section into rounds that are nearly 3/4-inch thick. If any of the dough has split during slicing, place the disk of dough in the palm of your hand and coax it back together into a round.
- Place the rounds about 1-inch apart on the prepared baking sheet. Bake for about 14 minutes, or until the cookies are lightly golden brown and set. Allow the cookies to set on the baking sheet for about 10 minutes or until firm. They will crisp as they cool.
- Repeat with the other log of cookie dough.
- Remove from the oven and allow to cool on the baking sheet until firm. Store any leftovers in the freezer, in a freezer-safe container or wrap.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Sarah says
These were so good and so easy. My non-gluten free guests gobbleaed them up. Yay! Thanks for making me look good… as usual. :-)
gfshoestring says
That’s my job, Sarah, to make you look good! Cheers to that. ;)
xoxo Nicole
Nonie says
Okay, so I looked at Costco last weekend for the plastic wrap you referred to. And at our only grocery store in town. I don’t see any that is specifically for the freezer. Can you post what it is? By the way, I plan on trying this recipe tonight! I made the ones from your book recently and they were great!! Your book is my favorite gf book so far!
gfshoestring says
Okay, Nonie, but only if you promise not to tell anyone. It’s called “freeze-tite brand plastic freezer wrap.” I think it’s made by the same people who make stretch-tite, the super clingy big-box-Costco-style plastic wrap.
xoxo Nicole
Mrs. GF says
Oh, oh, oh! My first batch just finished baking and if I could reach through the screen and hug you I would! I used a new “mix your own” master flour blend with Orgran gluten substitute and nobody would ever know these weren’t Chips Ahoy cookies! (Well, my family certainly won’t as I’m stashing ’em for me..I’ll bake more later to share.) Thank you!!!!
Jess says
My mouth fell open when I saw the title of this post! Yay for us! You are my hero (and let’s be honest…my son’s too). We love your recipes- we made the chocolate pop tarts this weekend and I did a tiny victory dance in the kitchen when I pulled them out of the oven because they looked and smelled like a piece of chocolate heaven (of course- would it be heaven WITHOUT chocolate? I think not)!
Tomorrow is a baking day and I am pretty sure I have to add these to the list! Thanks friend!
love jess
gfshoestring says
Only a tiny victory dance? Every time I so much as think of those chocolate pop tarts I victory dance. They are a dead.ringer. And make no mistake – I just post the recipes. You’re your little boy’s hero. :)
xoxo Nicole
Dana Schwartz says
Oh yum! I’m making these asap. I think they look way better than chips ahoy, btw. I love how thick they are! And I totally hear you about exorbitant cable prices. I’ve ordered showtime just for Dexter and then canceled when the season ended. Totally worth it :) I’d totally watch Homeland if I didn’t have to go to bed at 9pm to keep up with my crazy sleepless kids.
-Dana
gfshoestring says
Dexter started again on Sunday, Dana! I had only seen the early episodes that they repeated on regular cable a number of years ago, and it was so good. I’m thinking it’s gone a little off the rails, though. You have to record Homeland! I’m no night owl, baby. And I have no crazy sleepless kids. :/
xoxo Nicole
Aimee Steckowski says
YUMMMMM + i have all of those ingredients! so perhaps tonight is a baking night!
gfshoestring says
Instant gratification is where it’s at, Aimee!
xoxo Nicole