Gluten Free New York Times Chocolate Chip Cookies

Gluten Free New York Times Chocolate Chip Cookies

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published by the New York Times in 2009. You just won’t believe how good they are!

Overhead image of a large chocolate chip cookie broken

I have many recipes for chocolate chip cookies on this site. But this is the only recipe I have that is quite literally the stuff of legends. Like the time (just yesterday) that I gave my husband half of one cookie—and then he took out his wallet and offered me $1 for another cookie.

I talked him up to 2 bucks, and took his money. ? Our children looked on in total confusion, and then offered up their own piggybanks. I turned them down. I’m not that crazy.

This recipe for gluten free New York Times chocolate chip cookies is precisely the sort of recipe that would have been solidly off-limits before writing Gluten Free on a Shoestring Bakes Bread.

Before Bakes Bread, there was no gluten free bread flour. Now, we have gluten free bread flour. A whole new world of possibilities has opened up. To be fair, though, my gluten free bread flour does require the addition of dairy in the form of whey protein isolate.

Of course, you could also avoid a rice flour-based blend and avoid dairy completely with these Paleo chocolate chip cookies. Paleo is dairy free by definition.

A young girl holding a big chocolate chip cookie

These are the cookies to scale, in the hands of my then 8-year-old daughter. They are not for the faint of heart.

You can, of course, make them smaller. Just divide the dough into whatever size pieces you like best, and bake them as directed. You’ll just have to watch the baking time, as they will be done baking faster if they’re smaller.

Overhead image of large chocolate chip cookies on a wire rack

What makes these cookies different?

What makes these cookies different is the flour used to make them, mostly. Are you familiar with the Famous New York Times Chocolate Chip Cookies? They’re made with a combination of bread flour and cake flour.

We make bread flour like we do with our newer-style gluten free breads. We make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

All that means is that, if you have 1 cup (or 140 grams) of flour, 80% (or 112 grams) will be an all purpose gluten free flour blend, and 20% (or 28 grams) will be cornstarch. Here, I’ve done the math for you in the recipe below by including all purpose gluten free flour (my mock Better Batter or Better Batter itself work best here) and cornstarch separately in the ingredients.

If you can’t have cornstarch, try using potato starch or arrowroot. It should work just fine. If you can’t have dairy, you can try using rice protein isolate or pea protein in place of whey protein isolate, along with Expandex, in the bread flour. I haven’t tried it, though, so you’ll be experimenting!

Balls of unbaked cookie dough a tray, and baked cookies on a tray

Why chill the dough?

The dough really does benefit from being chilled for 24 to 72 hours. I’ve tried baking the dough right away, and baking it after chilling it for at least a full day. The texture of the baked cookies is really amazing after the wait.

In fact, even the color of the dough seems to change color a bit as the dough rests. It goes from being quite light in color to a deeper brown, a bit more like the cookies as baked. I could make up some sort of smartypants science reason for that, but I like you too much. :)

If you think you won’t be able to wait without even a taste, try chilling half the dough and baking off half the dough. Then, you can judge whether it was worth the wait.

Overhead image of one cookie on a wire rack and another broken cookie on white paper

One way or another, you’re gonna need to make these. They’re the perfect combination of chewy (in the center) and crispy (on the edges).

Be sure to sprinkle that little bit of coarse salt on top.That salty-sweet combination of tastes, along with all that texture magic, is something you won’t soon forget.


Gluten free chocolate chip cookies that taste just like the famous New York Times chocolate chip cookies—but gluten free! Recipe plus video.

Like this recipe?

Prep time: Cook time: Yield: 9 5-inch cookies


3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 tablespoons (14 g) cornstarch

7/8 cup (122 g) Gluten Free Bread Flour*

5/8 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1/2 cup + 2 tablespoons (120 g) granulated sugar

10 tablespoons (140 g) packed light brown sugar

10 tablespoons (140 g) unsalted butter, at room temperature

1 egg (60 g) at room temperature, beaten

1 teaspoon pure vanilla extract

10 ounces bittersweet chocolate disks

Coarse salt, for sprinkling


  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.


  • In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate disks, and mix until they are evenly distributed throughout. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.

  • On baking day, preheat your oven to 350°F. Line three large rimmed baking sheets with unbleached parchment paper. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them  at least 6 inches apart from one another on the prepared baking sheets. Sprinkle the tops lightly with coarse salt, and place in the preheated oven. Bake until golden brown all over but still soft toward the center (18 to 20 minutes). The cookies will spread to about 5-inches in diameter. Allow to cool on the baking sheet for at least 10 minutes, or until set before transferring to a wire rack to cool completely.

  • Adapted from the famous New York Times Chocolate Chip Cookie recipe. Originally published on the blog in 2014. Recipe tweaked very slightly, photos original, video new. 


Comments are closed.

  • Arnell VerHoef
    March 29, 2017 at 8:19 AM

    I can’t have white sugar, also. Is there a ratio I should follow if I use coconut sugar instead of white sugar? It’s weird but brown sugar doesn’t seem to bother me but white does! Will it change the texture? I have Xyletol, also. I haven’t used it in cooking yet however. Any ideas?
    PS. I make smaller cookies so that my kids think they are getting more when I give them a couple… ;D

    • Nicole Hunn
      March 29, 2017 at 2:50 PM

      Yes, it will change the texture to use coconut sugar in place of white sugar, Arnell. Xylitol is not an appropriate substitute for brown sugar. Feel free to experiment, though! I have only made the recipe as written.

  • Louise
    March 26, 2017 at 7:28 AM

    I made these yesterday and the dough is very wet…no way it is going to make it into balls. Anyone else have a similar problem?

    • Nicole Hunn
      March 27, 2017 at 11:28 AM

      Louise, as you can see from the video, the dough is not wet at all. If you aren’t measuring your ingredients by weight, or are making substitutions, that is likely your issue.

  • Rachana Parekh
    March 20, 2017 at 11:06 PM

    Oh and would like to have substitute for butter too?

  • Rachana Parekh
    March 20, 2017 at 11:04 PM

    Any substitute for eggs my son loves cookies but due to allergies he can’t have , egg allergy too? can you help

    • Nicole Hunn
      March 21, 2017 at 7:55 AM

      Rachana I haven’t tried this recipe with any substitutions, so you’ll have to experiment. Since it’s only one egg, you can try a “chia egg” (just google it). For a butter substitute, try butter-flavored Spectrum nonhydrogenated vegetable shortening. But if you have to be dairy-free, the bread flour contains dairy, so this really isn’t the recipe for you.

  • Susan Beck
    March 20, 2017 at 10:03 PM

    These look yummy and I can’t wait to make them. Do you have any suggestions for a brand of bittersweet chocolate disks ? Thanks!

    • Nicole Hunn
      March 21, 2017 at 7:54 AM

      Hi, Susan, you can find dark chocolate wafers for baking on nuts.com.

  • Kim @ The Baking ChocolaTess
    March 20, 2017 at 3:38 PM

    I’m all about chocolate chip cookies! These look amazing Nicole! xoxo

  • Karen
    March 20, 2017 at 1:56 PM

    Any suggestions for egg substitutes?

  • May 29, 2014 at 5:35 PM

    […] studded brownies,  gorgeous Mast Brothers Inspired Double Chocolate Caramels with Sea Salt,  gluten free chocolate chip cookies as big as your head, and a pumpkin seed topped flourless chocolate […]

  • […] the New York Times has been floating around…well everywhere…for a while.  Inspired by Nicole’s post the other day I decided to try it […]

  • Brandy
    May 21, 2014 at 11:42 PM

    Just made the last 2 cookies I saved from the first batch which I baked after 24 hours. Leaving them in the fridge the extra day was definitely an improvement, and I didn’t think there could be any more improvement! Best chocolate cookie ever – gluten-free or not. Slightly crispy on the outside and chewy on the inside. Thank you thank you :) :)

  • Erin Lowery Baerwaldt
    May 21, 2014 at 3:54 PM

    These are super yummy! Baked up two and kept the rest of the dough balls in the freezer for those “i just need a chocolate chip cookie” times!

  • Roger Christos
    May 17, 2014 at 6:58 PM

    I avoid sugar so I’ll try this coconut sugar. It tastes a lot like brown sugar. Do you ever substitute sugar for a healthy sweetener? Most white sugar is GMO too.

    • May 17, 2014 at 8:11 PM

      Roger, I recommend you see my Paleo recipes, here on the blog.

  • Michelle
    May 16, 2014 at 4:02 PM

    I am making the chocolate mousse cake for my husband’s birthday this weekend, but may have to make these as well for his…. birthday breakfast? birthday lunch? He’ll be thanking you either way!

    • May 16, 2014 at 4:29 PM

      Birthday snack, Michelle? ;)

      • Michelle
        May 17, 2014 at 2:38 PM

        Good idea, since I am making the yeasted waffles for birthday breakfast.

  • Candice
    May 16, 2014 at 12:35 PM

    Thinking that these will be on the list of things to do tomorrow. Its supposed to rain here and I think that cookie baking will be a perfect activity for a rainy spring day. Not to mention, my kiddos are going to FLIP when they see the size of these cookies:)

    • May 16, 2014 at 4:29 PM

      Definitely perfect for a rainy day, Candice! Yeah, they’re huge. :)

  • Lucy
    May 16, 2014 at 10:54 AM

    That was one BIG cookie :)
    I bet she asked for seconds, right?
    I most likely will be baking on Monday for the week lunch boxes and these will be one to bake for sure!
    Love ya….hugs

    • May 16, 2014 at 4:29 PM

      I know, right, Lucy? That would be one lucky kid, to open up a lunch box and find one of these. :)

  • Jennifer S.
    May 16, 2014 at 10:38 AM

    These look freakin’ awesome! Wow! My kids will just go ga-ga over these. Also, you know what you could do? Make an individual frosted chocolate chip cookie from these for parties or whatever. So awesome. Thanks for another home run!

    • May 16, 2014 at 4:28 PM

      Oh that would be awesome, Jennifer. :)

  • Donia Robinson
    May 16, 2014 at 9:48 AM

    The question is – did you let her eat the whole thing?

    • Jennifer S.
      May 16, 2014 at 10:38 AM

      No kidding right? It’s as big as her head I bet!

    • May 16, 2014 at 4:28 PM

      I think I gave the kids the cookies one half at a time, Donia!

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