A classic thick and chewy delight, these gluten free chocolate chip cookies set the standard for everything a cookie should be. Plus, they’re easy drop cookies, ready in a flash any time at all. And they’re even better than Toll House!
It’s entirely possible that you already have a recipe for classic gluten free chocolate chip cookies that you think is straight-up the best. I’m going to go out on a limb and tell you something important, so I want to make sure you’re listening 💬: these are better.
If we were face to face, I might be a bit more diplomatic on the subject. A little less swagger and bragging in the cookie dough, you know? This recipe is a version of the thick and chewy chocolate chip cookies that I was *ahem* famous for long before I started baking gluten free for my son (and you).
Like, for years before that. And I started baking gluten free in 2004.
They only require the simplest, most basic gluten free pantry ingredients (think gluten free flour, butter, sugar, eggs, vanilla). I’ve also made them dairy free by replacing the butter with Spectrum healthy vegetable shortening*, and they come out beautifully.
They still brown. They hold the same glorious shape. They are thick, and they are chewy. They are ever so slightly crisp on the very edges and the bottom, but just enough that they are ridiculously satisfying to bite into. 🍪
You’ll notice that there is actually a range of chocolate chips that you can add to this recipe. You begin with 12 ounces of semi sweet chocolate chips, and you can add up to another 4 ounces for a total of 16 ounces, or 1 full pound.
It’s really a matter of personal taste (how many chips are you hoping for in each and every bite?). But keep in mind that, past about 14 ounces of chips, the more chips you add to the cookie dough, the less the cookies will keep their perfect shape during baking.
And no matter what you do, reserve at least a few to place on top of the disks of dough. It just makes them that much more beautiful, really.
*That’s an affiliate link. If you click through and purchase something, I earn a very small commission at no extra cost to you.
There are plenty of other cookie recipes (even other chocolate chip cookie recipes) here on the blog. Some crispy, some chewy.
Some thin, others thick. And all the combinations in between. But this recipe? This is the super simple chocolate chip drop cookie recipe that is simply perfect for so many occasions:
- They’re perfect when you’re just starting out on a gluten free diet, and you want to bake something simple that you absolutely know will be a success. I always recommend starting out with a drop cookie recipe—this recipe to be exact.
- They’re perfect for I-can’t-show-up-empty-handed emergencies, as they’re so easy and use such basic ingredients. I have made them countless times for a roomful of gluten-eaters, and they’re still the first dessert to disappear at a dinner party.
- Both the shaped dough and the cookies themselves freeze perfectly. I almost always have a batch of the cookies themselves, and a batch of the cookie dough disks in my freezer. Bake them right from the freezer. You may need to add another minute or two to the baking time.
This recipe is so special, in fact, that a version of it was one of the first recipes I posted on this blog way back in 2009 (not a typo), and is in my very first cookbook, Gluten Free on a Shoestring.
It will always be a part of my life. If that sounds a bit melodramatic, it’s just because you haven’t tried these cookies yet. 💕
Looking for a video how-to, so you can watch me making gluten free chocolate chip cookies? I’ve got that, too, to go along with my OMG New York Times-Style Gluten Free Chocolate Chip Cookies:
Just hit PLAY ▶️!