If you love soft and tender chocolate chip cookies, you’re going to love these gluten free soft batch chocolate chip cookies. They really do taste like they just came out of the oven!
I already have, like, a million recipes for gluten free chocolate chip cookies. But this is the only recipe for forever-soft chocolate chip cookies. They’re just like the ones by Keebler that are “so soft … they taste like they’re right from the oven.” (I looked that up.)
These cookies are perfect for packing up and sending clear across the country for the holidays. Or for gifting to your coworkers. Or for the mailman (who really just wants money from you but maybe throw in a few cookies too). Or for yourself, because a freezer well-stocked with emergency chocolate chip cookies is the secret to a good life.
How to make soft but stable gf chocolate chip cookies
Like all the other styles of chocolate chip cookies, to make gluten free soft batch chocolate chip cookies, it’s all about the balance of ingredients. A mix of shortening and butter, an egg and an egg yolk for extra chew, and fewer chips.
Fewer chips are actually pretty important to the success of these cookies. Too many chocolate chips will overwhelm the dough, and the cookies won’t stay soft. It’s also important to begin with chilled balls of cookie dough. Ideally, once the cookies are in the oven, the dough will melt like a snowman. If you end up chilling the cookie dough for too long and you find that it’s too firm, flatten each piece of dough by about 1/3. Then, allow the dough to sit at room temperature while the oven preheats.
The result is cookies so soft .. they taste like they’re right out of the oven. They’re very stable once cool, and they really don’t crumble at all.
All too often, a recipe for soft chocolate chip cookies is super fragile because it doesn’t have enough flour and it’s underbaked. Even when the cookies are completely cool, each time you pick one of them up it’s likely to fall apart before it reaches your mouth.
These soft batch CCCs are soft but reliable. When they come out of the oven, they’re fragile. But once you let them cool on the baking sheet, they’re soft in your mouth, but never in your hand. In other words, they’re perfect. ?
Ingredients and substitutions
Dairy-free: I bet a dairy free butter sub would work here, but I would try 5 tablespoons of Earth Balance buttery sticks and 6 tablespoons shortening, instead of 6 of butter and 5 of shortening. Earth Balance has a lot more moisture than butter, and shortening has a lot less. If you’re reluctant to use shortening, don’t be! Spectrum nonhydrogenated vegetable shortening is good for your health and is sourced sustainably.
Egg-free: One key to the soft and chewy texture of these cookies is the addition of an extra egg yolk to the dough. Although you can replace the one egg with a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), the egg yolk is a little more difficult. Since egg yolks are nearly all fat, without much if any moisture, perhaps 1 tablespoon of a neutral oil would work? Try it and let us know how it goes!
Cornstarch: The cornstarch in these cookies makes for a more tender cookie. If you can’t have corn, try replacing the cornstarch with an equal amount, by weight, of arrowroot or potato starch. Either one should work just fine.
Push play ▶️ and watch me make these GF chocolate chip cookies
Then it’s your turn!
Gluten Free Soft Batch Chocolate Chip Cookies
1 7/8 cups (260 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
6 1/3 tablespoons (57 g) cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
2/3 cup (133 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, at room temperature
5 tablespoons (60 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening)
1 tablespoon pure vanilla extract
1 egg (50 g, weighed out of shell) + 1 egg yolk at room temperature, beaten
1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the all purpose gluten free flour blend, xanthan gum, cornstarch, salt, baking soda and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk once again to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, shortening, vanilla, egg and egg yolk, mixing to combine well after each addition. The dough will be thick and soft. Add the chips tossed with cornstarch, and mix until evenly distributed throughout the dough.
Divide the dough into pieces of about 2 1/2 tablespoons each, roll each tightly into a ball and then place about 2 inches apart on the prepared baking sheets. Place the baking sheets in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 10 minutes in the freezer). If you’re concerned that the cookie dough has chilled too much, flatten the balls of dough into disks about 1/2-inch thick before baking.
Once the dough has chilled, place in the center of the preheated oven and bake for 12 minutes, or just until the balls of dough have melted and spread and the cookies are set in the center. They will be very lightly brown around the edges, and some may even be slightly wet toward the center. Be careful not to over bake the cookies. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.
Originally published on the blog in 2013. Recipe unchanged, text edited, some photos and video new.