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Gluten Free Chocolate Chip Cookies — 4 Ways!

Gluten Free Chocolate Chip Cookies — 4 Ways!

Gluten free chocolate chip cookies are like people. They come in all shapes and sizes, and there’s no use judging anyone’s preferences. Thick and crispy, thin and chewy, thin and crispy, or thick and chewy. Can’t we all just get along?

Gluten free chocolate chip cookies are like people. They come in all shapes and sizes, and there's no use judging anyone's preferences. Thick and crispy, thin and chewy, thin and crispy, or thick and chewy. Can't we all just get along?

When I wrote my first cookbook, I thought, I’m done! All the basic recipes, including thick and chewy gluten free chocolate chip cookies, which to me were the only chocolate chip cookie a person could ever need? They’re all in there.

Clearly, after some soul-searching, I got it. Just like there are all sorts of people, there are all sorts of gluten-free chocolate chip cookies (and every other type of gluten free food under the sun).

Cookie Math

The two main characteristics of a chocolate chip cookie are thick-or-thin, and crispy-or-chewy. And there are 4 main types of cookies that result from the inevitable union of these qualities:

  1. Thick and crispy,
  2. Thin and chewy,
  3. Thin and crispy, and
  4. Thick and chewy.

Did you follow my math? I knew you would. So let’s get started.

Gluten free chocolate chip cookies are like people. They come in all shapes and sizes, and there's no use judging anyone's preferences. Thick and crispy, thin and chewy, thin and crispy, or thick and chewy. Can't we all just get along?

We’ll begin with thick and crispy gluten free chocolate chip cookies. All of these recipes are for chocolate chip cookies. That means they all have the basic flour, butter, egg(s), vanilla, granulated sugar and brown sugar. And, well, chocolate chips because they’re CCCs.

But they all have different proportions of those ingredients, and that makes all the difference. More flour tends to make a cookie spread less, as does less butter and more vegetable shortening because butter has a fair amount of water. Shortening has very little.

Egg whites make cookies more cake-like and “puffy,” and less crispy. Egg yolks and butter do tend to create chewiness, because fat is a tenderizer.

Brown sugar has more moisture than granulated sugar. So these thick and crispy chocolate chip cookies have (you guessed it): less butter, fewer eggs, more granulated sugar and less brown sugar. Oh, and they taste just like Chips Ahoy! (exclamation point in original).

They’re kind of my favorite.

Gluten free chocolate chip cookies are like people. They come in all shapes and sizes, and there's no use judging anyone's preferences. Thick and crispy, thin and chewy, thin and crispy, or thick and chewy. Can't we all just get along?

Thin and chewy gluten free chocolate chip cookies are next. They’re made with plenty of brown sugar, and an extra egg yolk. To ensure that they don’t spread too much, these cookies have half butter, half shortening.

Don’t get too excited about using shortening, though, because Spectrum brand is nonhydrogenated and made from sustainably raised palm oil. It’s the only brand I use. If you’re not upset about that sort of thing at all, though, go ahead and use Crisco!

Gluten free chocolate chip cookies are like people. They come in all shapes and sizes, and there's no use judging anyone's preferences. Thick and crispy, thin and chewy, thin and crispy, or thick and chewy. Can't we all just get along?

Thin and crispy gluten free chocolate chip cookies are another long-time favorite of mine. Their big secret? There’s lots and lots of melted and cooled butter in the cookie dough, because butter spreads during baking.

Using butter that’s been melted and cooled, rather than simply butter at room temperature, ensures that it will spread nicely. There’s enough flour and egg, though, that these cookies will not spread further than we want them to.

Be sure to store them in a sealed glass container, though, as that’s the only way they’ll stay crispy. Trust me.

Gluten free chocolate chip cookies are like people. They come in all shapes and sizes, and there's no use judging anyone's preferences. Thick and crispy, thin and chewy, thin and crispy, or thick and chewy. Can't we all just get along?

Finally, thick and chewy gluten free chocolate chip cookies. I selected these miniature cookie bites to demonstrate thick and chewy because there’s a video showing you exactly how to make them.

They have more flour than average, more eggs, and more granulated sugar—but still plenty of butter (fat) for tenderness. If you’d like a more traditional thick and chewy cookie, go with the original, the one that started it all: my basic thick and chewy CCCs.

There are definitely other ways to make these four types of gluten free chocolate chip cookies. You could play with the ingredients and find success other ways. But these are the ways that I have found work every single time with the right ingredients, prepared the right way.

I’ve done all the trial and error. All you have to do is bake your heart out!🍪💕🍪

Directions

If you liked this recipe, you'll love my new book!

Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

Amazon.com Barnes & Noble IndieBound.com

Comments are closed.

  • December 7, 2016 at 1:14 AM

    Hi Nicole,

    Just shared your wonderful recipe on Pinterest. Delicious!

  • Martha Bains
    December 5, 2016 at 6:10 PM

    I’m loving your cookies and better still the husband with celiac it too! Thank you. I’m wondering about your process. I have a beater for my kitchen aid stand mixer that I got at a kitchen store. It’s not kitchen aid but it has silicone sweeps on the bottom so it gets everything in the bowl. I’ve used it once successfully to incorporate wet into dry and had great success. I’m wondering if there is any reason why you don’t do that.

    I’m also wondering why you put the sugar with the flour rather than creaming it for recipes that contain gluten. I love everything I’ve baked from your recipes, but I like to understand what is going on.

    I haven’t tried the bread yet, but everything in that book looks so great. I’m waiting until after my mother in law leaves and then I’m going for it.

    • December 7, 2016 at 3:09 PM

      My methods are not different in that regard because they’re gluten free. The method you’re describing is called a reverse cream, Martha. I use it in certain recipes where I find that it does a better job of incorporating ingredients where I don’t particularly want lightness. It also makes very quick work of the recipe. You can certainly use your stand mixer to make the recipe as I describe. In certain recipes, like sponge cake, angel food cake, my very best vanilla cake, I cream the butter and sugar as it’s appropriate and necessary there for a good end result.

  • youngbaker2002
    December 5, 2016 at 3:14 PM

    Oooooo… thin and chewy are my favorite!

  • April 14, 2013 at 11:50 AM

    I love everything you do – just wish I had the energy (CSF, post-triple cervical neck surg, 3 kids, 1st gc on the way & FT job I loathe & blooming art biz). I’m a very late in life GF person, so everything is compared to “the real” version. I got your 1st book last yr after diagnosis & have been hooked since! YOU are amazing to do all you do for us! CC cookies are SO necessary in life & you give us SO many choices! THANK YOU! The only thing I’d add is some alternative chips, like peanut butter, white chocolate and/or Heath bar pieces on occasion. We have a baby shower next week & that daughter is GF – so guess whose recipes will be on the table?!

  • Laurie Barrie
    April 8, 2013 at 12:41 AM

    It’s a tossup between the chocolate chip oatmeal and the cookie with the giant chocolate chunk pieces! With my love of chocolate, the big chunk may just win. Thank you for all the choices but my waistline might not thank you :-)

  • Katy @ Katy's Kitchen
    April 7, 2013 at 9:32 PM

    I have yet to try baking a gluten free chocolate chip cookie, even though I want one SO badly. I have to admit, I’m scared!

  • April 5, 2013 at 3:34 PM

    My grandchildren prefer the oatmeal chocolate chip cookie that I have made for years but my personal preference is the Boston Drop Cookie and I would fight you for those.(Well I guess I would share but I’d be eating fast.) I haven’t had any of these cookies for several years because I haven’t tried to convert them to gluten free. For Easter I baked over 12 dozen cookies and made Easter baskets filled with homemade cookies for the grandchildren. (It is really hard to not sneak a nibble of these cookies when they come out of the oven but the thought of how sick I get stops me cold.) Maybe I’d better get busy and try to convert that Boston Drop Cookie recipe.

  • ladoramartin
    April 5, 2013 at 2:23 PM

    The timing of this is funny. I had made the recipe for chewy chocolate chip cookies from one of you past blogs. Family loved it so much I decided to double the recipe for other family. I used the recipe in your cookbook though so I ended up with 5 dozen cookies!!!! Sometimes the most important thing to read is how many servings it makes! Both my mother in law and brother in law are happy that I made the mistake though.

    • gfshoestring
      April 6, 2013 at 8:46 PM

      That is a happy accident, indeed, ladoramartin. At least for your mother-in-law and brother-in-law!
      xoxo Nicole

  • […] absolute favorite—and this may be my most favorite recipe so far. There’s even a collage of 16 recipes for gluten free chocolate chip cookies on the blog […]

  • Donia Robinson
    April 5, 2013 at 11:47 AM

    I’m a chewy chocolate chip cookie type person. Crunchy cookies of any type need not grace these lips. But my secret (past) love? Those giant ones that are made to be cookie cakes (with frosting, thank you very much). How do they get them so chewy? How?? Don’t give me cakes or cupcakes. I’ll take my frosting on a big old slice of cookie.

    • mary beth
      April 5, 2013 at 12:17 PM

      I’d love to know this, too. Any ideas on how to make a gf cookie cake??

    • gfshoestring
      April 6, 2013 at 8:47 PM

      I’ll do you one better than that, Mary Beth! I will make it and post about it. Love those!
      xoxo Nicole

    • gfshoestring
      April 6, 2013 at 8:47 PM

      Oh, Donia, that’s a MUST MAKE! I have thought about posting a recipe for one of those cookie cakes a million times. And it must be frosted here and there with both white and blue buttercream (why? I have no idea but it must). Oh, I will be doing that for sure.
      xoxo Nicole

    • Donia Robinson
      April 8, 2013 at 11:57 AM

      I’m so excited!!!!!!!

  • […] gluten-free chocolate chip cookie. There are so many others (there’s even a collection of 16 gluten-free chocolate chip cookies here on the blog!), and they each have their charms. But this one’s my favorite. Maybe […]

  • April 5, 2013 at 9:32 AM

    Hey Sister! You are awesome and I’m so glad that you didn’t stop because this year cannot go fast enough until your bread cookbook comes out!!!! can we preorder yet! :)

    So, I found this recipe for a chocolate chip cookie and went to get some Erewhon(sp) gluten free cornflakes to get it started yesterday: http://cookingactress.blogspot.ca/2012/07/momofukus-cornflake-chocolate-chip.html
    Cookies like these make me jump for joy! :) Also, I was hoping someone would redo that famous nordstroms chocolate chip cookie recipe that floats around…. just sayin’!

    • gfshoestring
      April 5, 2013 at 10:02 AM

      The Nordstrom chocolate chip cookies are a great idea to make gluten free! they’re kind of like the Mrs. Fields gluten free chocolate chip cookies, but not exactly. Thanks, Jennifer!
      xoxo Nicole

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